Physical and rheological properties comparison between pectin-based and CMC-based jackfruit jam

Azwan, Farah Hanis (2017) Physical and rheological properties comparison between pectin-based and CMC-based jackfruit jam. [Project Paper] (Submitted)

Text FK 2017 12.pdf Download (1MB)

Abstract

The use of carboxymethyl cellulose (CMC) derived from Palm oil EFB as an alternative gelling agent in the jam industry was studied with production of jackfruit jam. The physical and rheological properties of jackfruit jam with different concentrations of CMC were evaluated as a function of CMC concentration for two different batches. In terms of jam physical properties, the firmness value decreases with the increase of concentration and jackfruit jams with 0.5% concentration of CMC has the highest value of work done values while other samples work done varied with different CMC concentration. Meanwhile there is not much difference in colour properties of jackfruit jams. The jam samples behaved as non-Newtonian fluids. Viscosity results showed that when the shearing speed (RPM) increases, the jackfruit jam containing pure pectin, behave as shear-thinning fluids. In contrast we can see when there is an addition of CMC into the jam‟s production; the jams start to behave as shear-thickening fluids. Rheological study done by using Power Law model and Herschel–Bulkley model described the samples with concentration 0.50% possesses the best fitted regression for both model and this indicate the possibility to substitute pectin with CMC derived from EFB as an alternative stabilizer and thickener

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	01 Nov 2022 02:28
Last Modified:	10 Nov 2022 07:10
URI:	http://psaspb.upm.edu.my/id/eprint/508

Actions (login required)

View Item