Development of pineapple food products and packaging for hubkapong agricultural cooperation group limited
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This research aims to develop food product from pineapple along with its packaging and to transfer pineapple processing technology to the Hubkapong Agricultural Cooperation Group Limited, Khaoyai subdistrict, Cha-am district, Phetchaburi province. Results of the study showed that dehydrated pineapple and pineapple syrup could be processed to add more value and to extend shelf life. In dehydrated pineapple processing, a study of different levels of sugar concentration (20, 30 and 40%) indicated that concentration level of the beginning sugar concentration caused the increase of water loss and sugar level in the product. Concerning ratio of pineapple juice and water (1:1, 1:1.25 and 1:1.5) and amount of pectin (0.25, 0.50 and 0.75 %) in pineapple syrup processing, it was found that the increased level of sugar caused the increase of total soluble solid in pineapple syrup. The increased level of pectin also affected the increase of viscosity of pineapple syrup. The processing technology was transferred through a training course for 40 members of Hubkapong Agricultural Cooperation Group Limited, Khaoyai subdistrict, Cha-am district, Phetchaburi province. Results indicated that the finishing food products from pineapple of every groups were in good level, with average score range of 4.00-4.36. The trainees regarded the training process as highly suitable (average score of 4.31) and the trainers as most suitable (average score of 4.66). The training materials, apparatus, document and venue and the training management aspects were regarded as highly suitable, with average score of 4.16 and 4.10, respectively.
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