1) Pineapple Surprise is a preserve made from pineapple, sugar, ginger, clove powder, and cinnamon powder. It was developed as an innovative food product. 2) Sensory evaluation and microbial testing were conducted to standardize the recipe and study the shelf life. Sensory attributes like color, taste, texture and aroma were rated excellent. Microbial testing in the second week found results within acceptable limits. 3) The product was packaged in polypropylene containers and labeled with nutritional information. It was marketed through posters and word-of-mouth on a college campus, with 26 of 30 packets sold within two days.

1. Presented By:
Prerna L. Gawade
Bhagyashree P. Mhatre
TYBSc(Food Science & Nutrition)
Year:-2012-13
Under the guidance of
Mrs. Anuradha Shekhar

2. Introduction
• An innovative food product was to be made
under food Product Development
• Pineapple Surprise a preserve or Murabba of
pineapple was made
• Murabba refers to sweat or savory jam prepared
with fruits, sugar & spices
• Ginger was added as a functional food in
Pineapple Surprise

3. To standardize a product
To study the shelf life of
product using Microbial
Testing & Sensory
Evaluation
To learn different
marketing strategies
To make an Innovative
product
Objectives of
Food Product
Development

4. Material & methods
Standardized Recipe:
Ingredients Amount
Pineapple 300 gms
Sugar 125 gms
Ginger 25 gms
*Clove Powder ½ tsp.
Cinnamon Powder ½ tsp.
Water 1 Cup
*Effect of clove & turmeric on hyperlipidemic diabetic; Balasasirekha R. &
Lakshmi; The Indian Journal of Nutrition & Dietetic

5. Procedure
Chop the pineapple & ginger finely
In a vessel, add chopped pineapple & ginger. Add water
to it & simmer
Add sugar & stir continuously till sugar dissolves. Add
clove & cinnamon powder
Cook the Murabba on low flame
Store in dry & sterilized glass container

6. 0
0.5
1
1.5
2
2.5
3
3.5
4
Color Texture Taste Aroma
Score
Characteristics of Pineapple Surprise
Sensory Evaluation for Standardization of
Pineapple Surprise
Aroma
Taste
Texture
Color
Scores:
5 – Excellent
4 – Very Good
3 – Good
2 – Fair
1 – Poor
*Scoring test was used for Sensory Evaluation

7. Packaging
• Packaging decides the shelf life
• It creates an appeal to the consumer
• Polypropylene, a thermoplastic polymer was used
 Good resistance to entry of moisture
 Protection against microbial, insect

8. Nutritional
Labeling
Help
consumer to
understand
nutritional
value
To make
healthy food
choices
Encourage
potential
buyers
Indicator of
the Net
weight, Mfg.
date& shelf
life

9. Nutritional Label

10. • Budgeting was done for 25 containers
• Total 30 packets were made out of which 26 packets were sold
• Total cost for production of pine-apple surprise was Rs.450/-,
per packet price was Rs.20/-.
• After selling the product total gain was Rs.500/- out of
which profit was Rs.50/-.

11. Marketing of Pineapple Surprise
 A small poster & mouth-to-mouth publicity techniques were
used for marketing the Pineapple Surprise
in Dr.B.M.N College of Home science
 Few consumers were attracted toward the marketing of the
product & it was sold within two days

12. Poster used for Marketing of Pineapple Surprise

13. 0
1
2
3
4
5
Color Taste Aroma Texture
S
c
o
r
e
s
Sensory Characteristics of Pineapple Surpries
Sensory Evaluation of Pineapple Surprise for
Shelf life Study
Ist Week
2nd Week
3rd Week
4th Week
Scores
5:-Excellent
4:- Very Good
3:- Good
2:- Fair
1:- Poor
*scoring test was used to perform
sensory evaluation.

14. Microbial Testing
Microbial testing was done to study the shelf life of Pineapple
Surprise
Microbial testing was done in the second week
Pour Plating method was used for microbial testing
The results were obtained were in acceptable range & thus the product
was safe for consumption

15. Microbial testing
Dilution factor: 10-1 Dilution factor: 10-2

16. CONCLUSION
“Relishing surprise for
everyone”
The product developed was
full of phytochemicals &
antioxidants which makes it
suitable for consumption for
any age group