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

• Main Authors: Mohd. Rasidek, Noor Azwani, Mad Nordin, Mariam Firdhaus, Iwamoto, Koji, Abd. Rahman, Norazah, Nagatsu, Yuichiro, Tokuyama, Hideaki
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2018
• Subjects: Q Science (General); T Technology (General)
• Online Access: http://eprints.utm.my/id/eprint/85252/1/NoorAzwaniMohd2018_RheologicalFlowModelsofBananaPeel.pdf; http://eprints.utm.my/id/eprint/85252/; http://dx.doi.org/10.1080/10942912.2018.1514505
• Institution: Universiti Teknologi Malaysia

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...