EFFECT OF TEMPERATURE ON RHEOLOGY BEHAVIOUR OF BANANA PEEL PECTIN EXTRACTED USING HOT COMPRESSED WATER
DOI:
https://doi.org/10.11113/jt.v80.11467Keywords:
Banana peel, pectin, hot compressed water, rheology model, shear thinningAbstract
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.
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