Quality Evaluation of Banana Skin Extract Jellies

Quality Evaluation of Banana Skin Extract Jellies

Due to the great volume of banana skin resulting from the industrialization of banana and to their high pectin content, the objectives of the present study were to evaluate the effect of the following factors: extract/sugar, pectin and citric acid on the chemical, physical and sensory qualities of t...

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Bibliographic Details
Published in:Food science and technology international Vol. 17; no. 2; pp. 177 - 183
Main Authors: Borges, S.V., Valente, W.A., Figueiredo, L.P., Dias, M.V., Pereira, P.P., Pereira, A.G.T., Clemente, P.R.
Format: Journal Article
Language:English
Published: London, England SAGE Publications 01-04-2011
Sage Publications
Subjects:
Biological and medical sciences
Carbohydrates - analysis
Chemical Phenomena
Citric Acid - analysis
Food industries
Food Technology - methods
Fruit - chemistry
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Gels - chemistry
Humans
Musa - chemistry
Pectins - analysis
Plant Extracts - chemistry
physical properties
fruit processing
chemical composition
residues
Evaluation
Fruit
Residue
Quality
Chemical composition
Extract
Skin
Physical properties
Banana
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Summary:Due to the great volume of banana skin resulting from the industrialization of banana and to their high pectin content, the objectives of the present study were to evaluate the effect of the following factors: extract/sugar, pectin and citric acid on the chemical, physical and sensory qualities of the jellies obtained. A complete factorial experimental design was used (23) with 3 central points to evaluate the influence of the factors on the dependent variables, testing the linear models. The chemical properties underwent few alterations and the instrumental and sensory texture attributes were mainly affected by the extract/sugar ratio and the pectin level. The brittleness, elasticity and gumminess increased with increases in the extract/ sugar ratio and pectin level. According to the sensory analysis and the purchasing intention, the best formulations were those obtained using a higher extract/sugar ratio (60/40) and lower pectin level (0.5 g/ 100), combined with the highest (20 mL) or lowest volumes of citric acid (15 mL), with scores for all the attributes in the range from ‘I liked slightly’ to ‘I liked moderately’.
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content type line 23
ISSN:1082-0132
1532-1738
DOI:10.1177/1082013210381945