Physicochemical and mineral composition of wood apple, pineapple, and jaggery: Baseline characterization for probiotic confectionery development

Abstract

Background: Functional confectioneries enriched with probiotics are emerging as consumer-friendly carriers for health-promoting microbes. Selecting nutrient-dense raw materials is crucial to enhance both probiotic viability and product acceptability. Objective: This study aimed to characterize the baseline physicochemical and mineral composition of wood apple (Limonia acidissima), pineapple (Ananas comosus), and jaggery for their potential use in probiotic confectionery. Methods: Wood apple pulp, pineapple juice, and jaggery were processed and analyzed using AOAC (2019) methods for physicochemical parameters (pH, TSS, moisture, fiber, fat, protein, carbohydrates, ash) and mineral composition (K, Mg, Ca, Fe, P, Zn). Data were expressed as mean±SD and analyzed by one-way ANOVA (p < 0.05). Results: Wood apple exhibited significantly higher fiber (3.06±0.09ᵃ%), protein (7.01±0.14ᵃ%), and ash (1.97±0.05ᵃ), providing buffering capacity and nutrient support. Pineapple contained the highest moisture (81.00±2.80ᵇ%), contributing sugars and acidity for sensory appeal. Jaggery demonstrated superior sugar (90.59±1.84ᶜ%) and mineral density, notably iron (11.0±0.20ᵃ mg/100 g) and potassium (693±3.0ᵃ mg/100 g). Conclusion: The complementary properties of wood apple, pineapple, and jaggery create a synergistic base for probiotic confectionery, enhancing nutritional quality and providing a favorable environment for probiotic survival. These findings provide a foundation for future formulation, stability, and clinical validation studies.