Development of jelly drink from cultivated banana pseudo stem juice (Musa sapientum L.) and pineapple juice supplemented with pineapple pulp

Abstract

This study sought to create a new jelly drink using the pseudo stem juice from cultivated banana plants and pineapple juice supplemented with pineapple pulp (CBPP jelly drink). A total of five formulations of pineapple juice/pineapple pulp ratio (20/0, 15/5, 10/10, 5/15, and 0/20) revealed that the selected ratio of pineapple juice/pineapple pulp was the ratio of 5/15 w/w. However, the evaluation panels rated the texture liking score at 5.9 (<6.0) by preference test (9-point hedonic scale), and therefore the addition of kappa-carrageenan was tested to improve this texture liking score of the CBPP jelly drink. The four formulations were varied by the amount of kappa-carrageenan (0.4%, 0.5%, 0.6%, and 0.7% w/w of all ingredients). As a result, the sensory evaluation showed that the optimal gelling agent was 0.5% kappa-carrageenan because the texture was appropriate in both elastic and softness parameters. The optimal formulation of the developed CBPP jelly drink consists of cultivated banana pseudo stem juice 73%, pineapple pulp 15%, natural cane sugar 6.7%, pineapple juice 5%, citric acid 0.3%, and kappa-carrageenan 0.5% (w/w of all ingredients). The developed jelly drink contained 13.56% crude fibre, 7.30 N hardness value, and 0.994 water activity. The colour of the product was light orange-yellow with L* a* b* value = 52.11, 1.23, and 18.10 respectively. The aerobic plate count and yeast and mould were less than 10 CFU/g. For antioxidant potential, they had 51.1% DPPH scavenging activity. The consumer acceptability test using 100 consumers indicated that the product was liked very much (Overall liking score = 7.2) and 95% of the consumers accepted the product.