Quality Evaluation of Banana Skin Extract Jellies

Borges, Soraia Vilela; Valente, Wanderson Alexandre; Figueiredo, Luísa Pereira; Dias, Marali Vilela; Pereira, Patrícia Aparecida Pimenta; Pereira, Anirene Galvão Tavares; Clemente, Paulo Roberto

doi:10.1177/1082013210381945

Cited by 5 publications

(3 citation statements)

References 22 publications

(19 reference statements)

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“…So, the lemon juice can be considered here as the extraction solvent of pectins, a regulator of pH and source of vitamin C. It must be mentioned that Masmoudi et al (2008) have extracted pectin from lemon using date juice acidified by citric acid as solvent, whereas Yapo (2009) revealed that natural lemon juice as extraction solvent allowed to obtain pectins with good gelling power. Furthermore, Borges et al (2011) have investigated the quality of various jellies from extracts of banana peel, known to be rich in pectin substances.…”

Section: Oap/lj Suspensionmentioning

confidence: 99%

Feasibility study of date (Phoenix dactylifera L.) fruit syrup-based natural jelly using central composite design

Benali

Salem

Bigan³

et al. 2014

J Food Sci Technol

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A feasibility study of natural fruit jelly from three Algerian raw materials, namely date (Phoenix dactylifera l.) fruit syrup and suspension of orange albedo powder (OAP) in lemon juice (LJ) was performed by response surface methodology (RSM) based on central composite design (CCD). The textural properties of the final jelly were investigated through two dependent variables: hardness and stickiness. The cooking temperature (X1), corresponding to that of thermo stated oil bath, and cooking time (X 2), taken for heating the initial fruit mixture in the oil bath (from ambient temperature without fixing however, the final temperature), were found to be the most influent factors, compared to °Brix of date syrup (X3) and temperature (X4) of the cooling stage following the cooking process. Results have also shown that the second-degree polynomial models correctly fit experimental data (R(2), adjusted R(2) (R(2) adj) and cross-validation (Q(2)) ≈ 1). Considering textural properties of commercial jellies as a reference, it was found that the cooking temperature of 155 °C for 10 min gave a jelly with suitable textural properties. On the other hand, FT-IR spectra revealed that the structure of such jelly was partially close to that of pectin molecules. Finally, the color analysis in the CIELab system of the fruit mixture over the cooking process showed that both lightness (L(*)) and a*/b* ratio were not affected by the experienced temperature range (80-155 °C).

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Section: Oap/lj Suspensionmentioning

confidence: 99%

Feasibility study of date (Phoenix dactylifera L.) fruit syrup-based natural jelly using central composite design

Benali

Salem

Bigan³

et al. 2014

J Food Sci Technol

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“…So far, some studies conducted in jams and jellies of tropical fruits have already been made. Concerning banana, jellies have been prepared from banana peel (Lee, Yeom, Ha, & Bae, 2010;Borges et al 2011), due to its richness in pectin. Regarding ambarella, Lago-Vanzela et al (2011) observed that jelly prepared from skin showed satisfactory acceptance.…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical and sensory characterization of fruit jams of S. Tomé and Príncipe

Ramalhosa

Sousa

Fernandes

et al. 2017

mill

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. (2017). Physico-chemical and sensory characterization of fruit jams of S. Tomé and Príncipe. Millenium, 2(3), 75-82. m 3 76 RESUMO Introdução: São Tomé e Príncipe tem uma grande variedade de árvores frutíferas, sendo a maioria dos frutos consumida em fresco. Em certos períodos do ano, os frutos estão disponíveis em quantidades significativas, não sendo comum usar o excedente. Assim, o excedente de frutos pode ser usado na preparação de outros produtos (ex. doces), para aumentar a diversidade de produtos e permitir o consumo anual desses frutos sazonais. Objetivos: Avaliar as características dos frutos de S. Tomé e Príncipe. Métodos: Preparação de doces de banana, cajá-manga, goiaba (escura e clara) e mamão, com diferentes teores de açúcar, e posteriormente proceder à sua caracterização físico-química (cor, pH, teor de humidade e acidez) e sensorial, através de testes de preferência e aceitabilidade. Resultados: Os doces preparados apresentaram diferentes cores e valores de acidez, humidade e cinza, demonstrando a possibilidade de elaboração de diferentes produtos pela modificação da formulação. Quanto à preferência dos doces, 60% dos consumidores preferiram os menos doces no caso da banana e goiaba (clara), enquanto mais de 67% dos participantes preferiram o doce de cajá-manga mais doce. Quanto à goiaba escura e papaia, as percentagens foram semelhantes para ambos os teores de açúcar. Para todos os atributos analisados (aparência, cor, sabor, acidez, doçura e avaliação global), a maioria dos participantes gostou ligeiramente de todos os doces. Conclusões: A produção de doces em S. Tomé e Príncipe apresenta-se como uma atividade promissora. A qualidade dos atributos analisados deve ser monitorizada, para satisfazer os consumidores.Palavras-chave: Doces; banana; cajá-manga; goiaba; mamão. ABSTRACTIntroduction: São Tomé and Príncipe has a wide variety of fruit trees, being most of the fruits consumed in fresh. In certain periods of the year, fruits are available at significant amounts; however, it is not common to use the surplus of those fruits. Thus, this excess may be used in the preparation of other fruit based products (ex. jams), in order to increase product diversity and allow the annual consumption of these seasonal fruits. Objetives: To evaluate the characteristics of the fruits of S. Tomé and Príncipe. Methods: Preparation of jams of banana, ambarella, guava (dark and light) and papaya, with two levels of sugar, and perform their physico-chemical characterization (color, pH, moisture and acidity). Furthermore, sensory analysis was also done, through preference and acceptability tests. Results: The jams prepared had different colours, acidity values, and moisture and ash contents, demonstrating the possibility of producing different products by changing the formulation. Regarding jams preference, 60% of the consumers preferred the less sweet in the case of banana and guava (light), whereas, over 67% of the panellists preferred the sweetest ambarella jam. Concerning dark guava and papaya, the percentag...

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Section: Introductionmentioning

confidence: 99%

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na área da Educação em B2 e na área de Letras/Linguística em B4. http://qualis.capes.gov.br/webqualis/ConsultaPeriodicos.faces DOAJ-Directory of Open Access Journals-http://www.doaj.org/ Periodicidade Quadrimestral, sendo editada em fevereiro, junho e outubro. Nota • Os artigos assinados são da responsbilidade dos seus autores, não refletindo necessariamente os pontos de vista da Direção da Revista • Publicação anotada na ERC • Isenta de registo na ERC ao abrigo do Decreto Regulamentar 8/99, de 9 de junho, Artigo 12º, nº1, a) millenium

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Quality Evaluation of Banana Skin Extract Jellies

Cited by 5 publications

References 22 publications

Feasibility study of date (Phoenix dactylifera L.) fruit syrup-based natural jelly using central composite design

Feasibility study of date (Phoenix dactylifera L.) fruit syrup-based natural jelly using central composite design

Physico-chemical and sensory characterization of fruit jams of S. Tomé and Príncipe

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