Extraction and characterisation of pectin from various tropical agrowastes
1995
Suhaila Mohamed (Pertanian Malaysia Univ., Serdang Selangor (Malaysia). Faculty of Food Science and Biotechnology)
The extraction of pectin from kalamanzi, pineapple waste and cocoa pods using ethanol, metallic salt and acetone precipitation were compared and evaluated in terms of yield, colour and gelling characteristics. Acetone precipitation was the best method so was used to extract pectin from other agrowastes. The yields, jelly grades and chemical characteristics of pectins (moisture, ash, total uronic acid, acidic and methylated uronic acids, jelly grade, setting time, gel unit and colour) from the different sources were compared. The overall pectin producing potential in order of merit were kalamanzi (musk lime), jackfruit waste, cocoa pod husk, durian skin, banana skin, reject immature starfruit, melon skin, rambutan pod, pineapple skin and duku skin. Cashew apple gave a very high yield of pectin but the pectin mass was gummy and could not be ground to a powder
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Эту запись предоставил Universiti Putra Malaysia