Post Harvest Handling, Formulation and Evaluationof Semisolid jellyProduced by Local Dream Banana Peel

摘要

The origin of local Dream bananas were consisted in post harvest data which analyzed for preliminary studies with regards tothe parameters peel colour index, stage and periods of ripening, ripening storage, and quality appearances. Furthermore, theobjectives of this study were conducted with a view to formulate and evaluate the unit of nutritional jelly. The investigation ofpectin extracts from banana is estimated amount of pectin contents about 40.56 %. Thus, higher pectin content may help thejelly set up without added any pectin and formulated using factorial design, amount of sugar and citric acid. All the fourteenformulation (F1–F14) under study was found to be stable and showed comparable appearance, PH and TSS. According tostatistical optimization within targeted response TSS at 72 °Brix and PH at 3.3, the global solution noted amount of sugar is19.03 g and citric acid is 0.208 g. The optimized amount of ingredients are consider for jelly replicates (J1, J2, J3, J4, J5, J6)and the stability of jelly was carried out in appearance, storage temperature, PH, viscosity and sugar crystallization. During 60days stability evaluation, the PH and viscosity of J1, J3 and J5 batches jelly is not well affected at room temperature. Otherwisethe appearance of J2, J4 and J6 are affected due to colour changes at 4°C condition.