Formulation and evaluation of semisolid jelly produced by Musa acuminata Colla (AAA Group) peels

Rasidek, Noor Azwani Mohd; Nordin, Mariam Firdhaus Mad; Shameli, Kamyar

doi:10.1016/j.apjtb.2015.09.025

Cited by 8 publications

(7 citation statements)

References 14 publications

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“…The powder form was soaked by water extraction process. The high methoxyl of PPJ was produced according to the method described by Mohd Rasidek et al [26] that was based on an optimized ingredient using response optimizer. The optimized parameters were the amount of sucrose sugar and citric acid.…”

Section: Peel Pectin Jelly Preparationmentioning

confidence: 99%

Rheological flow models of banana peel pectin jellies as affected by sugar concentration

Rasidek

Nordin

Rahman

et al. 2018

International Journal of Food Properties

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In the present study, peel pectin jellies (PPJ) were isolated from banana peel Musa acuminata Colla (AAA, cv 'Berangan') varieties using water bath extraction; five jellies were produced, namely, PPJ_68%, PPJ_70%, PPJ_71%, PPJ_72%, and PPJ_76%. The effect of sugar content on the rheology of the PPJ and commercial fruit jelly was conducted at 25°C within 0.05-100 s −1 shear rate. Flow behaviour was evaluated on the test dispersions while frequency sweeps (E a) to obtain the viscoelastic (G' and G") were performed on the jellies. PPJ dispersion showed shear thinning flow behaviour, a good fit to the Casson model. Sugar concentration does not affect Casson parameters (K c , K oc , ɳ ca, and σ oc). Frequency sweep decreased as viscosity increased which revealed high dependence for both G' and G". Tan δ for PPJ was more than unity which showed that jelly has less elastic properties. PPJ with the lowest sugar concentration, PPJ_68%, conducted at a high shear rate showed it was compatible with validation of the Cox-Merz rule.

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Section: Peel Pectin Jelly Preparationmentioning

confidence: 99%

Rheological flow models of banana peel pectin jellies as affected by sugar concentration

Rasidek

Nordin

Rahman

et al. 2018

International Journal of Food Properties

Self Cite

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show abstract

“…This suggests that the absence of pectins in the OP could have been a result of the maturation stage of the fruit. According to Rasidek et al , banana peel is generally richer in pectin than other fruit peels at any ripening stage. However, Emaga et al demonstrated that the pectin content of banana peel is enhanced as the fruit ripens.…”

Section: Resultsmentioning

confidence: 99%

“…Banana fruit is either consumed raw or processed in products such as chips, juice, smoothies, baby food and other products . The fruit contains important components for the maintenance of health, such as vitamins A, C and B‐complex, dietary fibers, phenolic compounds, flavonoids and minerals, mainly potassium .…”

Section: Introductionmentioning

confidence: 99%

“…Banana peel corresponds to 40% of the total fruit weight and approximately 36 million tons of peel are discarded per year . It has been noted out that this residue is a good source of highly valuable compounds …”

Section: Introductionmentioning

confidence: 99%

“…As a result of its high fiber content, banana peel has been used to extract pectin . Maneerat et al claim that banana peel can be used to extract pectin and Rasidek et al stated that banana peel ( Musa acuminata Colla) is richer in pectin at any stage of maturity compared to the peel of other fruits. Several studies have investigated banana peel with respect to extracting pectin …”

Section: Introductionmentioning

confidence: 99%

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Investigation of cell wall polysaccharides from flour made with waste peel from unripe banana (Musa sapientum) biomass

et al. 2019

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BACKGROUND: The peel from unripe banana biomass is an agroindustrial waste. The present study aimed: (i) to extract pectin from enzymatically-treated waste peel from unripe banana biomass (WPUBB) using a Box-Behnken design to optimize the extraction conditions (temperature, pH and extraction time) and obtain a maximum yield and (ii) to fractionate the polysaccharides from WPUBB employing sequential extractions using different solvents. RESULTS:The optimized product was obtained at 86 ∘ C, pH 2.00, for 6 h and it presented a yield of 11.63%. The optimized product had low galacturonic acid content and a high amount of glucose (82.3%), suggesting the presence of starch (as confirmed by the bi-dimensional heteronuclear single quantum coherence NMR spectrum). All of the fractionated polysaccharides had a high glucose content. Low amounts of pectin were found in the water, chelating and diluted alkali-soluble fractions. The fractions extracted using NaOH indicated the presence of glucuronoarabinoxylans. CONCLUSION: Glucose was the main monosaccharide found in all the fractions extracted from the WPUBB. Although the present study suggests that WPUBB is still not suitable for pectin extraction using current technologies, other compounds, such as resistant starch and glucuronoarabinoxylans, were found, suggesting that WPUBB could be used in the development of food formulations.

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Formulation and evaluation of semisolid jelly produced by Musa acuminata Colla (AAA Group) peels

Cited by 8 publications

References 14 publications

Rheological flow models of banana peel pectin jellies as affected by sugar concentration

Rheological flow models of banana peel pectin jellies as affected by sugar concentration

Investigation of cell wall polysaccharides from flour made with waste peel from unripe banana (Musa sapientum) biomass

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