NDLI: Development of banana peel jelly and its antioxidant and textural properties

Content Provider	Springer Nature Link
Author	Lee, Eun Hye Yeom, Hye Jung Ha, Mi Sun Bae, Dong Ho
Copyright Year	2010
Abstract	The principal objectives of this study were to develop a functional jelly product that possesses antioxidant activity and contains dietary fiber, utilizing banana peel, a common banana byproduct, and to evaluate its physicochemical and antioxidant properties to verify the maintenance of its antioxidant property even after cooking for jelly-production. The jelly was produced under the identical conditions of cooking time, temperature, and sugar contents with ordinary jellies, except the addition of banana peel powder (BPP). The hardness, chewiness, and springiness of the produced jellies increased with addition of supplementary banana peel powder. Antioxidant activities of BPP and the produced banana peel jellies were compared through 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay, 2,2′-azino-bis(3-ethylbenzo thiazoline, 6-sulphonic acid) (ABTS) radical scavenging test, and nitrite scavenging activity assay. The antioxidant activities also remained in the jelly after cooking during jelly production. The textural properties, the contents of total dietary fiber, phenolics, and flavonoids, and the antioxidant activities of the jellies were correlated positively with the amount of BPP added for the jellies.
Starting Page	449
Ending Page	455
Page Count	7
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	19
Issue Number	2
e-ISSN	20926456
Language	English
Publisher	The Korean Society of Food Science and Technology
Publisher Date	2010-04-30
Publisher Place	Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	banana peel jelly phenolic antioxidant activity textural property Nutrition Food Science
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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