Influence of Temperature on the Rheological Properties of Selected Mango Products with ‘Saba’ Banana (Musa acuminata x Musa balbisiana BBB Group) Peel Pectin
DOI:
https://doi.org/10.11113/mjfas.v20n3.3440Keywords:
Banana peel pectin, Rheology, Flow curve, Mango jelly, Mango juiceAbstract
Saba banana peel pectin (BPP) was applied to mango jelly and mango juice. The rheological characteristics (flow curve, viscosity curve) of mango products at different temperatures (15°C, 25°C, 35°C, 45°C and 55°C) were then evaluated. The rheological data were fitted using the Hershel-Buckley model and the yield stress, consistency index, and flow behavior were identified. Values obtained from BPP mango products were compared to those with commercial low methoxyl pectin (LMP) and high methoxyl pectin (HMP). Results showed that all types of pectin resulted in non-Newtonian mango jelly and mango juice at all temperatures. For both mango jelly and mango juice, the yield stress contributed by BPP was similar to that of HMP. For the consistency, BPP and LMP had same effects on mango jelly while BPP and HMP had the same effects on mango juice at lower temperatures. For the flow behavior, BPP and HMP showed shear thinning effects for most of the temperatures tested.
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Copyright (c) 2024 Joel Padilla Rivadeneira, Mary Jane Coloma, Prince Joseph Gaban, Ma. Cristina Ilano, Katherine Ann Castillo-Israel
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