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Insights Nutr Metab 2017
Volume 1 Issue 3
Nutrition World 2017
Page 67
September 11-12, 2017 Edinburgh, Scotland
15
th
World Congress on
Advances in Nutrition, Food Science & Technology
Insights Nutr Metab 2017
Extraction and characterization of pectin from
banana (Musa Acuminata × Balbisiana) peel
with different percentage of sugar
Chek Zaini Hassan
Universiti Sains Islam, Malaysia
P
ectin was extracted from banana (Musa acuminata ×
balbisiana) peels by traditional method. Banana peel is
an underutilized waste produced from banana processing
in Malaysia. The suitable ratio of banana peel to water for
pectin extraction was 1:0.8 as it was proved to successfully
produce gel with addition of sugar and lemon juice. Four
formulations of gels with different percentage of sugar
(20.8%, 27.7%, 41.6% and 48.6%) were analyzed to study
the effect of sugar on the characteristic of gels in terms
of spreadibility, tenderness, colour, texture, water activity
and moisture content of gels. The spreadibility of gel was
determined using Line Spread test. As the formulation went
up by the increasing percentage of sugar, the distance of
gel spread was decrease. Gel tenderness was determined
in terms of percentage sag and it showed a significantly
decrease (P≤0.05) as the percentage of sugar increase
from formulation 1 to 4. The colour and texture analysis
showed a significant difference between each formulation.
Both water activity and moisture content of gels decrease
as the formulation went up by the increasing percentage of
sugar. Watermelon jam added with gel form from banana
peel was made to test the ability of gel.
chek_zaini@usim.edu.my