Characterization and determination of rheology properties of ultrasound-extracted banana peel pectin applied to food products
2024
Coloma, M.J.T.
In this study, pectin was extracted from Saba banana peel through the optimized bench-scale ultrasound-assisted method, purified through acid demethylation (named as AIM), and evaluated in terms of general characteristics, safety and rheology parameters. The purity of AIMS considerably improved compared with the mass-produced pectin, as indicated by its higher contents of protein (11.15% and AUA (63.41% and degree of esterification (60.84%) as well as lower moisture (8.13%) and ash content (1.79%) and equivalent weight (708.81 g/mol). AIM also had lower levels of residual ethanol, lead, and total insulable, which satisfy the standards for food additives, and passed the microbiological tests for total plate count, yeasts/molds, and coliforms. Pectin was added to mango jelly, mango juice, and yogurt drink and subjected to rheology testing. Data were fitted using the Herschel-Buckley model, and yield stress, consistency index, and flow behavior were analyzed. Samples added with AIM exhibited a non-Newtonian, a shear-thenning behavior and were comparable with HMP in terms of the effect on yield stress in mango jelly and flow behavior in yogurt drink at low temperatures. Overall, AIM is a high-methoxyl pectin, which can be applied to food products with high sugar content and low pH.
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