Studies on Quality Parameters of Pectin Extracted from Banana Peel

Yield of pectin and quality parameters (equivalent weight, methoxyl content, ash content, degree of esterification, anhydrogalacturonic acid and jelly grade) were analyzed and determined. It was found that pH, extraction temperature and time was the most important parameter influencing yield and its recovery and quality of pectin. The methoxyl content of pectin extracted from banana peel was highest at 7.1 for Monthan compared to commercial pectin 5.27%. Low methoxyl pectins (methoxyl content < 7.0%) which cannot form high sugar gels, can form gels with lower concentration of sugar. From the sensory evaluation conducted, it was found that jelly prepared from pectin extracts of Monthan variety was good on par with the characteristics of jelly obtained from commercial pectin except colour and appearance. From the results obtained it was found that banana varieties are not able to form gel. Jelly from banana peels was denoted as desirable to firm consistency.