Correlation and mapping of the ratio of pineapple powder with sodium bicarbonate in queen pineapple effervescent: micronutrient and sensory characteristics study

Effervescent is made from a mixture of acids and bases, which is specially designed to produce carbon dioxide bubbles in water. Citric acid from fruits such as pineapple is used as a natural source of acid. This present work discussed the effects of pineapple powder: sodium bicarbonate mixtures (9:2, 8:3, 7:4, 6:5, 4:7, and 3:8, respectively) on nutritional and sensory characteristics of queen pineapple effervescent (QPE). Pearson correlation analysis was applied to observe the correlation,...