INTERNATIONAL JOURNAL OF AGRICULTURAL TECHNOLOGY

Volume 16, No. 03, Month MAY, Year 2020, Pages 685 - 694

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

Rattanatavon, S., Siriphunt, P. and Vatthanakul, S.

Abstract Download PDF

The results from sensory evaluation with acceptance showed that the suitable gelling agent was carrageenan at level of 4.0percent 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 -9point hedonic scale. The results showed that the most suitable formula of product was banana puree 04 percent and adding with artificial banana flavor 0.02 percent. Banana flavor carrageenan jelly drink fortified with banana peel extracts was a hardness value of 4.59 Newton and the color L * a * and b * was 6..3- 60.43and 66..0respectively. The appropriate banana peel extracts content for adding in product was 0percent 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).

Keywords

Jelly drink, Banana peel extract, Banana, Gelling agent

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