Rheological flow models of banana peel pectin jellies as affected by sugar concentration

Rheological flow models of banana peel pectin jellies as affected by sugar concentration

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In the present study, peel pectin jellies (PPJ) were isolated from banana peel Musa acuminata Colla (AAA, cv ‘Berangan’) varieties using water bath extraction; five jellies were produced, namely, PPJ_68%, PPJ_70%, PPJ_71%, PPJ_72%, and PPJ_76%. The effect of sugar content on the rheology of the PPJ...

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Bibliographic Details
Main Authors: Iwamoto, K. (Author), Nagatsu, Y. (Author), Nordin, M.F.M (Author), Rahman, N.A (Author), Rasidek, N.A.M (Author), Tokuyama, H. (Author)
Format: Article
Language:English
Published: Taylor and Francis Inc. 2018
Subjects:
Banana peel
Banana peels
Cox-merz
Cox-Merz
Dispersions
Elastic properties
Elasticity
Fruits
Musa acuminata colla
Non Newtonian flow
Pectin Jellies
Rheological properties
Rheological property
Shear deformation
Shear flow
Shear thinning
Shear thinning flow
Sugar concentration
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