Sains Malaysiana 50(5)(2021): 1329-1342

http://doi.org/10.17576/jsm-2021-5005-13

Effect of Sugar-Pectin-Citric Acid Pre-Commercialization Formulation on the Physicochemical, Sensory, and Shelf-Life Properties of Musa cavendish Banana Jam

(Kesan Formulasi Pra-Pengkomersialan Gula-Pektin-Asid Sitrik terhadap Fizikokimia, Deria, dan Jangka Hayat Jem Pisang Musa cavendish)

WAN ABD AL QADR IMAD WAN-MOHTAR^1,3, SARINA ABDUL HALIM-LIM²*, JOSHINI PILLAI BALAMURUGAN¹, MOHD ZAHIRUDDIN MOHD SAAD², NUR ASYIQIN ZAHIA AZIZAN¹, ADI AINURZAMAN JAMALUDIN⁴ & ZUL ILHAM^3,4

¹Functional Omics and Bioprocess Development Laboratory, Institute of Biological Sciences, Faculty of Science, Universiti Malaya, 505603 Kuala Lumpur, Federal Territory, Malaysia

²Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia

³Bioresources and Bioprocessing Research Group, Institute of Biological Sciences, Faculty of Science, Universiti Malaya, 505603 Kuala Lumpur, Federal Territory, Malaysia

⁴Environmental Science and Management Program, Institute of Biological Sciences, Faculty of Science Universiti of Malaya, 505603 Kuala Lumpur, Federal Territory, Malaysia

Received: 29 April 2020/Accepted: 25 September 2020

Abstract

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.

Keywords: Cavendish banana; jam; pectin; response surface methodology; sensory evaluation; shelf life

ABSTRAK

Pisang Cavendish ialah spesies pisang kedua terbanyak ditanam di Malaysia disebabkan kandungannya yang tinggi potasium dan vitamin B6. Namun, usaha pengkomersialan pisang ini terbatas disebabkan oleh rupa dan rasanya yang kurang menarik dan sedap. Kajian ini menggunakan kaedah gerak balas permukaan untuk menentukan nilai optimum kandungan gula (175-275 g)-pektin (3-7 g)-asid sitrik (150-234 mL) (SPC) terhadap aktiviti air, °Brix, analisis warna, pH, jumlah keasidan yang dapat dititrat (TTA) dan deria rasa bagi jem pisang yang dihasilkan. Kandungan gula-pektin-asid sitrik didapati mempunyai impak terhadap TTA dan pH jem pisang. Sebaliknya, aktiviti air dan °Brix hanya dipengaruhi oleh jumlah kandungan gula. Kepekatan warna, L* jem pisang ditentukan oleh jumlah pektin dan asid sitrik yang digunakan. Analisis deria rasa jem pisang dilakukan oleh 30 orang panelis dan mendapati perubahan dalam warna, rasa, aroma, tekstur dan penerimaan keseluruhan jem pisang bergantung kepada jumlah gula yang digunakan. Jem pisang yang disimpan pada suhu 4 °C dilihat mempunyai jangka hayat yang lebih lama berbanding dengan jem pisang yang disimpan pada suhu 25 °C. Secara kesimpulannya, kadar optimum untuk menghasilkan jem pisang yang berkualiti tinggi adalah 281.79 g gula, 4.13 g pektin dan 264.66 mL asid sitrik. Kajian ini merupakan laporan pertama mengenai potensi formulasi pra-pengkomersialan untuk pengeluaran jem pisang Cavendish.

Kata kunci: Deria rasa; jangka hayat; jem; kaedah gerak balas permukaan; pektin; pisang Cavendish

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*Corresponding author; email: sarinalim@upm.edu.my