Publication:
Effect of Sugar Concentration on Gelling Properties of Pectin from Malaysian Banana Peels (Musa Acuminata × Balbisiana)

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dc.contributor.authorChek Z. Hassan,en_US
dc.contributor.authorSiti. S. Ahmad,en_US
dc.contributor.authorAgbaje Rafiu,en_US
dc.contributor.authorS. Radhiah Omaren_US
dc.date.accessioned2024-05-27T14:44:06Z
dc.date.available2024-05-27T14:44:06Z
dc.date.issued2018
dc.description.abstractGelation has sought to found every hydrocolloids’ function. Traditional method of pectin extraction from underutilized banana waste is significant in food industry to tackle the food security issue. The effect of sugar concentration (20.8%, 27.7%, 41.6% and 48.6%) on gels’ characteristics were investigated after the gel was efficaciously fabricated with the ratio of 1:08 (banana peel: water). For spreadability Line Spread assay, it was reported that increasing the percentage of sugar has decreased the distance of gel spread. There was a significant decrease (P<0.05) in the gel tenderness as the percentage of sugar increase. Similarly, the moisture content and water activity for gel were significantly reduced as the amount of sugar amplified at (p<0.05). All the four formulations showed a tremendous differences for color and texture analysis. From this study, this research managed to prove the capacity of pectin from banana peel in upholding the watermelon jam. Keywords : Banana, Sugar Concentration, Gel Formation, Pectin.en_US
dc.identifier.citationVolume 3 - 2018, Issue 12 - Decemberen_US
dc.identifier.epage177
dc.identifier.issn2456-2165
dc.identifier.issue12
dc.identifier.other2223-5
dc.identifier.spage170
dc.identifier.urihttps://www.ijisrt.com/effect-of-sugar-concentration-on-gelling-properties-of-pectin-from-malaysian-banana-peels-musa-acuminata-x-balbisiana
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/3691
dc.identifier.volume3
dc.language.isoenen_US
dc.publisherInternational Journal Of Innovative Science And Research Technologyen_US
dc.relation.ispartofInternational Journal of Innovative Science and Research Technologyen_US
dc.subjectBanana,en_US
dc.subjectSugar Concentration,en_US
dc.subjectGel Formation,en_US
dc.subjectPectin.en_US
dc.titleEffect of Sugar Concentration on Gelling Properties of Pectin from Malaysian Banana Peels (Musa Acuminata × Balbisiana)en_US
dc.typeArticleen_US
dspace.entity.typePublication

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