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

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

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...

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Bibliographic Details
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

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