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Page 51
Volume 05
Journal of Clinical Nutrition & Dietetics
ISSN: 2472-1921
JOINT EVENT
June 17-18, 2019 London, UK
Nutrition World 2019
Euro Obesity 2019
June 17-18, 2019
&
26
th
World Nutrition Congress
15
th
Euro Obesity and Endocrinology Congress
Value-added of defected banana chips into syrup using pectinase
Teerarat Itthisoponkul
Srinakharinwirot University, Thailand
B
anana has earned great importance in human nutrition due to rich content of essential nutrients, utilization
and processing of banana is continuously increasing. Disposal of defected banana chips during the processing is
leading to environmental problems and high cost of investment. Thus, there is an interesting way to convert defected
banana chips into value-added product. The objective of this work is to produce syrup from defected vacuum dried
banana. Effect of pectinase concentration (0.05-0.3%) and dried banana pulp to water ratio (1:1, 1:2, 1:3) on yield
and properties of extracted banana juice were investigated. It was observed that pectinase was more effective in
increasing the yield of juice extraction, while time of extraction did not significantly increase the yield of juice.
When pectinase was used the maximum yield of 74% was obtained compared to 43% in the control. The suitable
conditions for banana syrup were: 0.05% v/w pectinase concentration, ratio of vacuum dried banana pulp to water
is 1:2, incubation temperature at ambient condition for 60 min, and then concentrated the banana juice under
vacuum condition to obtain at least 65 oBrix of syrup. Banana syrup are mainly composed of fructose (35%) and
glucose (24%), while the vitamins and minerals such as calcium, sodium, vitamin A, vitamin B as iron were found
as minor components. The total phenolic content of banana syrup was presented, and it may contribute towards
the antioxidant activity of this syrup. Conditions from laboratory work were applied to process banana syrup in
large scale plant. Results showed that chemical composition of banana syrup obtained from large scale production
is comparable with sample produced in lab scale. The disqualified banana chips which were discarded from dried
banana processing could be developed as value-added banana syrup in large scale production.
teerarat@g.swu.ac.thJ Clin Nutr Diet 2019, Volume 05