Evaluation of Fruit Wastes as Sources of Pectin
By: Apsara Madhav.
Contributor(s): Pushpalatha P B (Guide).
Material type:
BookPublisher: Vellanikkara Department of Processing Technology, College of Horticulture 2001DDC classification: 631.56 Online resources: Click here to access online Dissertation note: MSc Abstract: Substantial quantities of wastes are generated as part of fruit and vegetable
processing. These wastes suffer from the problem of disposal on one hand, when
there are lots of avenues for their utilization on the other hand. The fact that a major
portion of pectin required for processing industries are derived from citrus peels,
highlight the need of using certain other fruit wastes also as sources of pectin. In this
context, the present investigation, 'Evaluation of fruit wastes as sources of pectin'
was taken up.
The study revealed that a large portion of the weight of different fruits are
discarded as wastes. The pectin content in fruit wastes was found varying and the
passion fruit rind was identified as the richest source of pectin (252.68 g per kg)
among the different materials analysed. The ideal method for extracting pectin
varied, depending upon the material However, prolonging the time of extraction (by
boiling) beyond 45 minutes was not found beneficiaL
Owing to its high AUA percentage, mangosteen rind pectin was identified as
the purest among different samples of pectin analysed. Its sugar binding capacity
was also high (gel grade 171). Passion fruit rind pectin recorded the lowest (AUA%
(46.17) and gel grade (73).
The rapid setting nature of passion fruit rind and lime peel pectin revealed
their possibility of utilization as thickening agents. The slow setting pectins
identified could be best utilized for jelly making.
The major defects observed with different jellies viz., firm and syrupy
consistency, syneresis, cloudiness and bitterness were removed either by changing
the composition of extraction media or by blending with the pectin extracts :from
other fruit wastes. During the period of storage for three months, different jellies
were not undergone major changes apart :from crystallisation. It was rectified by
reducing the quantity of sugar added.
Extraction of pectin and preparation of jelly was found to be a profitable
proposition.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Theses
|
KAU Central Library, Thrissur Theses | 631.56 APS/EV (Browse shelf) | Available | 171840 |
MSc
Substantial quantities of wastes are generated as part of fruit and vegetable
processing. These wastes suffer from the problem of disposal on one hand, when
there are lots of avenues for their utilization on the other hand. The fact that a major
portion of pectin required for processing industries are derived from citrus peels,
highlight the need of using certain other fruit wastes also as sources of pectin. In this
context, the present investigation, 'Evaluation of fruit wastes as sources of pectin'
was taken up.
The study revealed that a large portion of the weight of different fruits are
discarded as wastes. The pectin content in fruit wastes was found varying and the
passion fruit rind was identified as the richest source of pectin (252.68 g per kg)
among the different materials analysed. The ideal method for extracting pectin
varied, depending upon the material However, prolonging the time of extraction (by
boiling) beyond 45 minutes was not found beneficiaL
Owing to its high AUA percentage, mangosteen rind pectin was identified as
the purest among different samples of pectin analysed. Its sugar binding capacity
was also high (gel grade 171). Passion fruit rind pectin recorded the lowest (AUA%
(46.17) and gel grade (73).
The rapid setting nature of passion fruit rind and lime peel pectin revealed
their possibility of utilization as thickening agents. The slow setting pectins
identified could be best utilized for jelly making.
The major defects observed with different jellies viz., firm and syrupy
consistency, syneresis, cloudiness and bitterness were removed either by changing
the composition of extraction media or by blending with the pectin extracts :from
other fruit wastes. During the period of storage for three months, different jellies
were not undergone major changes apart :from crystallisation. It was rectified by
reducing the quantity of sugar added.
Extraction of pectin and preparation of jelly was found to be a profitable
proposition.
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