Since banana tree cannot produce fruit twice, there is an abundance of pseudostem left as abandoned crop waste and this leads to environmental pollution. This research was conducted to evaluate the effect of different parts of banana pseudostem on the yield, morphology and thermal properties of the starch. The pseudostem was divided into three parts, which are the outer part of pseudostem (OPS), inner part of pseudostem (IPS) and the whole part of pseudostem (WPS). The starch yield from different parts was evaluated. The morphological and thermal properties of each starch were determined by scanning electron microscopy and thermoanalytical technique, respectively. The result shows that yield of starch obtained were 0.08 % higher in OPS compared to IPS. The yield of starch obtained range from 0.12-0.20 %. The iodine test had confirmed the presence of starch obtain from the pseudostem. All the starch showed irregular and spherical shape based on morphology observation. The gelatinization temperature of starch was between 71.15°C-76.50°C. The gelatinization temperature of starch obtained from IPS is 3.6 % higher compared to OPS and WPS. The results from this finding show that the starch obtained from pseudostem could be a potential source of starch that can be commercialized, and thus increase the sources of starch in the food industry.
Pomelo (Citrus grandis L. Osbeck) tastes sweet, slightly acidic with a hint of bitterness. It has many beneficial health effects. The aim of this study was to evaluate the effect of thermosonication treatment on physicochemical properties of pomelo juice by subjecting the juice to different times and temperatures. Thermosonication is a treatment where ultrasound is conducted at moderate temperature ranging between 37 and 75°C. Pomelo juice was treated with thermosonication for 2, 46 and 90 minutes with initial temperature ranging from 20C, 35C and 50C. The treated juice were analysed for its physicochemical properties, such as colour values (L*, a* and b*), total soluble solids (TSS) content, pH, titratable acidity and electrical conductivity. Results showed that the lightness (L*), pH, titratable acidity and electrical conductivity of the pomelo juice does not changed during treatment. However, redness (a*) and yellowness (b*) and TSS showed highest reading at 50C at 90 minutes.
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