TY  - BOOK
AU  - Apsara Madhav 
AU  - Pushpalatha P B (Guide)
TI  - Evaluation of Fruit Wastes as Sources of Pectin
U1  - 631.56 
PY  - 2001///
CY  - Vellanikkara 
PB  - Department of Processing Technology, College of Horticulture 
N2  - 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. 


UR  - http://krishikosh.egranth.ac.in/handle/1/5810136398
ER  -