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

• Published in: International Journal of Food Properties
• Main Author: Rasidek N.A.M.; Nordin M.F.M.; Iwamoto K.; Rahman N.A.; Nagatsu Y.; Tokuyama H.
• Format: Article
• Language: English
• Published: Taylor and Francis Inc. 2018
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85055534816&doi=10.1080%2f10942912.2018.1514505&partnerID=40&md5=36591f7918e0b5da435b7d5de6c0e3ce

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 (Ea) 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 (Kc, Koc, ɳca, and σoc). 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. © 2018 Noor Azwani Mohd Rasidek, Mariam Firdhaus Mad Nordin, Koji Iwamoto, Norazah Abd Rahman, Yuichiro Nagatsu and Hideaki Tokuyama.