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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| Format: | Article |
| Language: | English |
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Penerbit Universiti Kebangsaan Malaysia
2021
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| Online Access: | http://journalarticle.ukm.my/17410/ http://journalarticle.ukm.my/17410/1/13.pdf |
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| 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, |
| 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, |
| building | UKM Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-15T00:32:00Z |
| format | Article |
| id | oai:generic.eprints.org:17410 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T00:32:00Z |
| publishDate | 2021 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org: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 |
| 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 |
| title | 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_short | 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 |
| url | http://journalarticle.ukm.my/17410/ http://journalarticle.ukm.my/17410/ http://journalarticle.ukm.my/17410/1/13.pdf |