Development of banana flavor carrageenan jelly drink fortified with banana peel extracts

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Published: May 15, 2020
Keywords:
Jelly drink Banana peel extract Banana Gelling agent

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Rattanatavon, S.
Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathumthani, Thailand
Siriphunt, P.
Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathumthani, Thailand
Vatthanakul, S.
Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathumthani, Thailand

Abstract

The results from sensory evaluation with acceptance showed that the suitable gelling agent was carrageenan at level of 0.4 percent by weight, but after pasteurized jelly drink at 73oC 15 min, The hedonic score decreased at the term of banana flavor because that is not enough banana flavor. Thereafter, the optimal amount of banana puree and artificial banana flavoring were varied by the amount of banana puree added with artificial banana flavoring (puree: flavor). Five formulations for banana flavor carrageenan jelly drinks (100:0, 50:0.01, 50:0.02, 25:0.01, and 25:0.02) were evaluated in sensory characteristics with 9-point hedonic scale. The results showed that the most suitable formula of product was banana puree 50 percent and adding with artificial banana flavor 0.02 percent. Banana flavor carrageenan jelly drink fortified with banana peel extracts was a hardness value of0.59 Newton and the color L * a * and b * was 31.06 -2.86 and 22.81 respectively. The appropriate banana peel extracts content for adding in product was 1 percent with no difference from formulas without the extracts. In addition, it was found that banana peel extract gave 2,2-Diphenyl-1-1 picryhydrazyl (DPPH) radical scavenging activity (7.92 g sample/mol DPPH).

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How to Cite
Rattanatavon, S., Siriphunt, P., & Vatthanakul, S. (2020). Development of banana flavor carrageenan jelly drink fortified with banana peel extracts. International Journal of Agricultural Technology, 16(3), 685–694. retrieved from https://li04.tci-thaijo.org/index.php/IJAT/article/view/7016
Issue
Vol. 16 No. 3 (2020): May
Section
Original Study
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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