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Effect of sugar-pectin-citric acid pre-commercialization formulation on the physicochemical, sensory, and shelf-life properties of Musa cavendish banana jam

Cavendish banana is the second most cultivated species in Malaysia due to its high potassium and vitamin B6 content. However, there has been little commercialisation of Cavendish banana in jam making to date because of its unappealing physical characteristics and unsavoury taste. In the present...

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Main Authors: Wan Abd Al Qadr Imad Wan-Mohtar,, Sarina Abdul Halim-Lim,, Joshini Pillai Balamurugan,, Mohd Zahiruddin Mohd Saad,, Nur Asyiqin Zahia Azizan,, Adi Ainurzaman Jamaludin,, Zul Ilham,
Format: Article
Language:English
Published: Penerbit Universiti Kebangsaan Malaysia 2021
Online Access:http://journalarticle.ukm.my/17410/1/13.pdf
http://journalarticle.ukm.my/17410/
https://www.ukm.my/jsm/malay_journals/jilid50bil5_2021/KandunganJilid50Bil5_2021.html
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spelling my-ukm.journal.174102021-09-14T02:58:43Z http://journalarticle.ukm.my/17410/ Effect of sugar-pectin-citric acid pre-commercialization formulation on the physicochemical, sensory, and shelf-life properties of Musa cavendish banana jam Wan Abd Al Qadr Imad Wan-Mohtar, Sarina Abdul Halim-Lim, Joshini Pillai Balamurugan, Mohd Zahiruddin Mohd Saad, Nur Asyiqin Zahia Azizan, Adi Ainurzaman Jamaludin, Zul Ilham, Cavendish banana is the second most cultivated species in Malaysia due to its high potassium and vitamin B6 content. However, there has been little commercialisation of Cavendish banana in jam making to date because of its unappealing physical characteristics and unsavoury taste. In the present study, response surface methodology was used to determine the optimum quantity of sugar (175-275 g)-pectin (3-7 g)-citric acid (150-234 mL) (SPC) on water activity, °Brix, colour analysis, pH, total titratable acidity (TTA), and sensory attributes of formulated banana jams. The amount of sugar-pectin-citric acid was found to have an effect on the TTA and pH of the banana jams. Conversely, water activity and °Brix were only affected by the amount of sugar. The lightness, L* of the banana jams was influenced by the quantity of pectin and the volume of citric acid added. Sensory analysis using 30 panellists showed that there were changes in the colour, taste, aroma, texture, and overall acceptability of banana jam depending on the amount of sugar used. In a shelf life study, banana jams stored at 4 °C were found to have a longer shelf life compared to those stored at 25 °C. Overall, the optimal formulation for a high-quality banana jam was 281.79 g of sugar, 4.13 g of pectin, and 264.66 mL of citric acid. This study constitutes the first report on the potential pre-commercialisation formulation for Cavendish banana jam production. Penerbit Universiti Kebangsaan Malaysia 2021-05 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/17410/1/13.pdf Wan Abd Al Qadr Imad Wan-Mohtar, and Sarina Abdul Halim-Lim, and Joshini Pillai Balamurugan, and Mohd Zahiruddin Mohd Saad, and Nur Asyiqin Zahia Azizan, and Adi Ainurzaman Jamaludin, and Zul Ilham, (2021) Effect of sugar-pectin-citric acid pre-commercialization formulation on the physicochemical, sensory, and shelf-life properties of Musa cavendish banana jam. Sains Malaysiana, 50 (5). pp. 1329-1342. ISSN 0126-6039 https://www.ukm.my/jsm/malay_journals/jilid50bil5_2021/KandunganJilid50Bil5_2021.html
institution Universiti Kebangsaan Malaysia
building Tun Sri Lanang Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Kebangsaan Malaysia
content_source UKM Journal Article Repository
url_provider http://journalarticle.ukm.my/
language English
description Cavendish banana is the second most cultivated species in Malaysia due to its high potassium and vitamin B6 content. However, there has been little commercialisation of Cavendish banana in jam making to date because of its unappealing physical characteristics and unsavoury taste. In the present study, response surface methodology was used to determine the optimum quantity of sugar (175-275 g)-pectin (3-7 g)-citric acid (150-234 mL) (SPC) on water activity, °Brix, colour analysis, pH, total titratable acidity (TTA), and sensory attributes of formulated banana jams. The amount of sugar-pectin-citric acid was found to have an effect on the TTA and pH of the banana jams. Conversely, water activity and °Brix were only affected by the amount of sugar. The lightness, L* of the banana jams was influenced by the quantity of pectin and the volume of citric acid added. Sensory analysis using 30 panellists showed that there were changes in the colour, taste, aroma, texture, and overall acceptability of banana jam depending on the amount of sugar used. In a shelf life study, banana jams stored at 4 °C were found to have a longer shelf life compared to those stored at 25 °C. Overall, the optimal formulation for a high-quality banana jam was 281.79 g of sugar, 4.13 g of pectin, and 264.66 mL of citric acid. This study constitutes the first report on the potential pre-commercialisation formulation for Cavendish banana jam production.
format Article
author Wan Abd Al Qadr Imad Wan-Mohtar,
Sarina Abdul Halim-Lim,
Joshini Pillai Balamurugan,
Mohd Zahiruddin Mohd Saad,
Nur Asyiqin Zahia Azizan,
Adi Ainurzaman Jamaludin,
Zul Ilham,
spellingShingle Wan Abd Al Qadr Imad Wan-Mohtar,
Sarina Abdul Halim-Lim,
Joshini Pillai Balamurugan,
Mohd Zahiruddin Mohd Saad,
Nur Asyiqin Zahia Azizan,
Adi Ainurzaman Jamaludin,
Zul Ilham,
Effect of sugar-pectin-citric acid pre-commercialization formulation on the physicochemical, sensory, and shelf-life properties of Musa cavendish banana jam
author_facet Wan Abd Al Qadr Imad Wan-Mohtar,
Sarina Abdul Halim-Lim,
Joshini Pillai Balamurugan,
Mohd Zahiruddin Mohd Saad,
Nur Asyiqin Zahia Azizan,
Adi Ainurzaman Jamaludin,
Zul Ilham,
author_sort Wan Abd Al Qadr Imad Wan-Mohtar,
title Effect of sugar-pectin-citric acid pre-commercialization formulation on the physicochemical, sensory, and shelf-life properties of Musa cavendish banana jam
title_short Effect of sugar-pectin-citric acid pre-commercialization formulation on the physicochemical, sensory, and shelf-life properties of Musa cavendish banana jam
title_full Effect of sugar-pectin-citric acid pre-commercialization formulation on the physicochemical, sensory, and shelf-life properties of Musa cavendish banana jam
title_fullStr Effect of sugar-pectin-citric acid pre-commercialization formulation on the physicochemical, sensory, and shelf-life properties of Musa cavendish banana jam
title_full_unstemmed Effect of sugar-pectin-citric acid pre-commercialization formulation on the physicochemical, sensory, and shelf-life properties of Musa cavendish banana jam
title_sort effect of sugar-pectin-citric acid pre-commercialization formulation on the physicochemical, sensory, and shelf-life properties of musa cavendish banana jam
publisher Penerbit Universiti Kebangsaan Malaysia
publishDate 2021
url http://journalarticle.ukm.my/17410/1/13.pdf
http://journalarticle.ukm.my/17410/
https://www.ukm.my/jsm/malay_journals/jilid50bil5_2021/KandunganJilid50Bil5_2021.html
_version_ 1712286237249765376
score 13.211869

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