PDF(Pubmed)
Abstract：
The study addresses global fruit waste concerns in the food industry by extracting pectin from both ripe and unripe banana peels at varying pH levels and time intervals using hydrochloric acid. The best results were observed for unripe banana peel pectin at pH 1.5 and 250 min exhibiting a yield of 16.46% and favorable characteristics. In muffin development, seven treatments (M0, M1, M2, M3, M4, M5 and M6) are prepared and analyzed for morphology, nutritional content, and sensory parameters. The M4 treatment, utilizing pectin from unripe banana peel at pH 1.5 and 250 min, displays superior qualities with reduced peroxide value, free fatty acids, percent moisture loss, and hardness. Sensory evaluations indicate high acceptability due to lower fat content. In conclusion, the extraction of pectin from unripe banana peels proves promising as a fat replacer in bakery items, maintaining muffin quality while addressing fruit waste challenges in the food industry.
摘要：
该研究通过使用盐酸在不同的pH水平和时间间隔下从成熟和未成熟的香蕉皮中提取果胶，解决了食品工业中全球水果废物的问题。在pH1.5和250分钟的条件下，未成熟的香蕉皮果胶的最佳结果为16.46％，具有良好的特性。在松饼开发中，七个处理（M0，M1，M2，M3，M4，M5和M6）准备和分析的形态，营养成分，和感官参数。M4治疗，在pH1.5和250分钟下利用未成熟的香蕉皮中的果胶，显示卓越的品质与降低的过氧化值，游离脂肪酸,水分损失百分比，和硬度。感官评估表明由于较低的脂肪含量而具有较高的可接受性。总之,从未成熟的香蕉皮中提取果胶被证明是有希望作为面包店食品中的脂肪替代品，保持松饼质量，同时解决食品工业中水果废物的挑战。
