SOME VEGETABLE AND FRUIT WASTES AS ADDITIONAL SOURCE OF USED PECTIN IN JELLIES AND JAMS PREPARATION | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 28, Issue 12, December 2003, Page 8151-8163 PDF (677.77 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2003.246669 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Enssaf M.A. EI-Hamzy,1; M. M. S. Ashour1; K. H. Tolba2 | ||||
| 1Food Technology Dept., National Research Center, Giza, Egypt. | ||||
| 2Food Technology Research Institute, Agrlc. Res. Center, Giza, Egypt. | ||||
| Abstract | ||||
| This study was conducted to evaluate some fresh and dried vegetable and fruit wastes for their pectins. Three different extraction methods of pectins were used. The effect of extsacted pectins on jemes and jams characteristics was also stUdied. The best extractant agent for the pectin extraction from grapefruit peel was des M HCI. while 0.4% ammonium oxalate was the best extractant agent for waterfnelon peel and carrot pomace. Yields and recovery of fiber pectin extracted by acidified ethanol were higher than pectins extracted by HCI or ammonium oxalate for aU investigated wastes, It was also characterized by the highest moisture, as and protein contents. Anhydrogalacturonic acid (AGA) and methoxyl content (Me were found to be lower in fiber pectin than that in classical axtracted pectins. A noticeable lower degree of esterification (DE) occurred In extracted pectin from dried watermelon peel. pH value of 0.5% pectin sotution prepared from ail extracted pectins ranged from 3.0 10 05.1 . The extracted fiber pectins by acidified ethanol of all tested wastes were characterized by higher relative viscosity. specific viscosity. intrinsic viscosity and sening time than those extracted by the other extraction methods. Color of extracted peclins varied from beige for grapefruit and watermelon peels to deep beige for dried carrot pomace. Viscosilies of extracted pectins from fresh wastes were higher than those extracted from dried wastes. The jellies prepared by using pectin or fiber pectin from watermelon peels showed lowest values of all investigated organolibtic attributes, The Ideal conslstency for apricot Jam was found by using 0.4 and d.3% of extracted pectin or fiber pectin from fresh or dried carrot pomace and grapefruit peel. respectively. Viscosity of apricot jam was Jncreased as storage period increased in all investigated pectin samples, | ||||
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