EFFECT OF TEMPERATURE ON RHEOLOGY BEHAVIOUR OF BANANA PEEL PECTIN EXTRACTED USING HOT COMPRESSED WATER

Authors

  • Noor Azwani Mohd Rasidek SHIZEN Conversion & Separation Technology, Malaysia-Japan International Institute of Technology, Universiti Teknologi Malaysia, Jalan Semarak, 54100 Kuala Lumpur, Malaysia http://orcid.org/0000-0002-5424-9560
  • Mariam Firdhaus Mad Nordin SHIZEN Conversion & Separation Technology, Malaysia-Japan International Institute of Technology, Universiti Teknologi Malaysia, Jalan Semarak, 54100 Kuala Lumpur, Malaysia
  • Yus Aniza Yusoff Department of Process Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Malaysia
  • Hideaki Tokuyama Department of Chemical Engineering, Tokyo University of Agriculture and Technology, 2-24-16 Nakacho, Koganei, Tokyo 184-8588, Japan
  • Yuichiro Nagatsu Department of Chemical Engineering, Tokyo University of Agriculture and Technology, 2-24-16 Nakacho, Koganei, Tokyo 184-8588, Japan

DOI:

https://doi.org/10.11113/jt.v80.11467

Keywords:

Banana peel, pectin, hot compressed water, rheology model, shear thinning

Abstract

Banana peel pectin is extracted from banana peel waste using a hot compressed water extraction (140-160°C, 5 minutes, 1.18 mm particle size). Physicochemical contents of banana peel pectin were found to be in a similar range with commercial pectin, and is comprised of moisture (7.44-8.47%), ash (3.45-4.98%), protein (1.08-1.92%), fat (0.04-3.42), carbohydrate (83-86%), total sugar (1.77-3.41%), energy (353-369 kcal/100g) and specific heat (1.42-1.62 kJ/kg°C). These contents possibly related to their flow deformation of rheological behaviour. Regression analysis displayed good agreements in all models applied, apart from the Casson Model. Flow behaviour indices, n<1 and decreasing of apparent viscosity within increasing of shear rate indicates that banana peel pectin has excellent shear thinning behaviour with a presence of yield stress.

References

Emaga, T. H., Ronkart, S. N., Robert, C., Wathelet, B., and Paquot, M. 2008. Characterisation of Pectins from Banana Peels (Musa AAA) under Different Conditions Using an Experimental Design. Food Chemistry. 2(108): 463-471.

Srivastava, P., and Malviya, R. 2011. Sources of Pectin, Extraction and Its Applications in Pharmaceutical Industry-An Overview. Indian Journal of Natural Products and Resources. 1(2): 10-18.

Yapo, B. M., Robert, C., Etienne, I., Wathelet, B., and Paquot, M. 2007. Effect of Extraction Conditions on the Yield, Purity and Surface Properties of Sugar Beet Pulp Pectin Extracts. Food Chemistry. 100: 1356-1364.

May, C. D. 1990. Industrial Pectins: Sources, Production and Applications. Carbohydrate Polymers. 12: 79-99.

Zhang, L., Ye, X., Ding, T., Sun, X., Xu, Y., and Liu, D. 2013. Ultrasound Effects on the Degradation Kinetics, Structure and Rheological Properties of Apple Pectin. Ultrasonics Sonochemistry. 1(20): 222-231.

Fishman, M. L., and Cooke, P. H. 2009. The Structure of High-Methoxyl Sugar Acid Gels of Citrus Pectin as Determined by AFM. Carbohydrates Research. 14(344): 1792-1797.

Wang, X., Chen, Q., and Lu, X. 2014. Pectin Extracted from Apple Pomace and Citrus Peel by Subcritical Water. Food Hydrocolloids. 38:129-137.

Telis-Romero, J., Telis, V. R. N., Gabas, A. L., and Yamashita, F. 1998. Thermophysical Properties Of Brazilian Orange Juice as Affected By Temperature and Water Content. Journal of Food Engineering. 1(38): 27-40.

Standard method (Malaysia Food Regulations 1985).

AOAC. 15th edition. 1990 Official Method.

Heldman, D. R., and Singh, R. P. 1981. Food Process Engineering. Westport, CT, USA: AVI.

Holdsworth, S. D. 1993. Rheological Models Used for the Prediction of the Flow Properties of Food Products: A Literature Review. Transactions of the IChemE. 71: 139-179.

Keshani, S., Luqman Chuah, A., and Russly, A. R. 2012. Effect of Temperature and Concentration on Rheological Properties Pomelo Juice Concentrates. International Food Research Journal. 2(19): 553-562.

Nindo, C. I., Tang, J., Powers, J. R., and Takhar, P. S. 2007 Rheological Properties of Blueberry Purees for Processing Applications. Swiss Society of Food Science and Technology. 40: 292-299.

Rao, M. A. 1999. Rheology of Fluid and Semisolid Foods (Principles and Applications).

Chuah, T. G., Hairul Nisah, H., Thomas Choong, S. Y., Chin, N. L., and Nazimah Sheikh, A .L. 2007. Effects of Temperature on Viscosity of Dodol (Concoction). Journal of Food Engineering. 80: 423-430.

Downloads

Published

2018-02-26

Issue

Section

Science and Engineering

How to Cite

EFFECT OF TEMPERATURE ON RHEOLOGY BEHAVIOUR OF BANANA PEEL PECTIN EXTRACTED USING HOT COMPRESSED WATER. (2018). Jurnal Teknologi, 80(3). https://doi.org/10.11113/jt.v80.11467