Abstract
Bananas are fruits that quickly turn brown after being peeled or cooked. The browning reaction reduces the quality of the appearance and shelf life of banana jam. Therefore, this study was aimed to evaluate the effect of chemical blanching and anti-browning agents on reducing browning reactions and maintaining the quality of banana jam during storage. In this study, Musa paradisiaca cv. Nipah was used to produce banana jam. The banana jam was prepared using three different treatments. The first treatment was prepared without hot water blanching treatment and with the addition of ascorbic acid and sodium metabisulphite. The jam was prepared with banana pulp, sugar, citric acid, and pectin. This treatment act as a control. The banana jam for the second and third treatments was prepared using the same ingredients as treatment one. In the second treatment, the sliced banana was blanched in hot water (80°C) for 10 mins, whereas in treatment three, the banana slices were dipped into 1.5% of ascorbic acid solution at 80°C for 10 mins. During the cooking process, 0.1% of sodium metabisulphite was added into the jam, for treatments two and three. The jam was cooked until the temperature reached 105°C and the total soluble solids range from 68 - 70°Bx. The banana jam was filled in glass jars, sterilized in a hot water bath at 80°C for 10 mins, cooled to 27°C (room temperature) before being stored at room temperature. The analysis observed were pH, total soluble solids, titrable acidity, colour, browning index, and textural properties. The samples were stored at room temperature for 60 days. The observations were made every 15 days for two months. After 60 days of storage, all treatments showed positive changes and a significant difference (p<0.05) in physicochemical and texture analyses. Overall, hot water blanching and chemical treatments significantly reduced the browning reaction in the banana jam. Therefore, treatment three had the best ability to slow down the browning reaction and deterioration rate of banana jam during room temperature storage.
Highlights
Jam has a suitable gelled consistency, made from fruit pulp or fruit puree or both, of one or more kinds of fruit, which is mixed with sugars or other carbohydrate sweeteners such as honey, and boiled with or without the addition of water, pectin and acid (Codex Alimentarius Commission, 2004; Ngoh et al, 2018)
Wang et al (2013) reported that the browning reactions occur mainly cause by polyphenol oxidase (PPO)
The first treatment was the banana jam was prepared without hot water blanching treatment and addition of ascorbic acid and sodium metabisulphite
Summary
Jam has a suitable gelled consistency, made from fruit pulp or fruit puree or both, of one or more kinds of fruit, which is mixed with sugars or other carbohydrate sweeteners such as honey, and boiled with or without the addition of water, pectin and acid (Codex Alimentarius Commission, 2004; Ngoh et al, 2018). There are limited studies on producing banana jam without the mixture of other fruits, due to the browning reaction that occurs to the banana pulp during processing and storage. As browning occurs for banana products, most of the previous studies used banana pulp mixed with other fruits to produce mixed fruit jam. The banana jam was made up of banana fruit without a mixture of other fruits to determine a suitable method to reduce the browning effect and maintain the quality of the jam during storage. The objective of this study is to evaluate the effect of physical (hot water blanching) and chemical (ascorbic acid and sodium metabisulphite) treatments on reducing browning reaction and maintaining the quality of banana jam during storage
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