Quality evaluation of banana skin extract jellies.

摘要

Industrial banana processing leads to production of large volumes of banana skins, which have a high pectin content. This study investigated the preparation of jellies from banana skins. Effects of banana extract:sugar ratio, pectin content and citric acid content on physicochemical and sensory properties of banana jellies were determined. Instrumental and sensory texture attributes were mainly influenced by extract/sugar ratio and pectin level. Brittleness, elasticity and gumminess increased with increases in both extract/sugar ratio and pectin content. According to sensory analysis and purchasing intentions, the best formulations were those containing a relatively high extract/sugar ratio (60/40) and a low pectin level (0.5 g/100 g), combined with the highest (20 ml) or lowest vol. of citric acid (15 ml) tested, resulting in scores for all jelly attributes ranging from "liked slightly" to "liked moderately".