Effect of Sugar-Pectin-Citric Acid Pre-Commercialization Formulation on the Physicochemical, Sensory, and Shelf-Life Properties of Musa cavendish Banana Jam

Cavendish banana is the second most cultivated species in Malaysia due to its high potassium and vitamin B6 content. However, there has been little commercialisation of jam making date because unappealing physical characteristics unsavoury taste. In present study, response surface methodology was used determine optimum quantity sugar (175-275 g)-pectin (3-7 g)-citric acid (150-234 mL) (SPC) on water activity, °Brix, colour analysis, pH, total titratable acidity (TTA), sensory attributes formulated jams. The amount sugar-pectin-citric found have an effect TTA pH Conversely, activity °Brix were only affected by sugar. lightness, L* jams influenced pectin volume citric added. Sensory analysis using 30 panellists showed that changes colour, taste, aroma, texture, overall acceptability depending used. a shelf life stored at 4 °C longer compared those 25 °C. Overall, optimal formulation for high-quality 281.79 g sugar, 4.13 pectin, 264.66 mL acid. This study constitutes first report potential pre-commercialisation production.