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

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 kappacarrageenan 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.