Quality upgradation of jellies prepared using pectin extracted from fruit wastes

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dc.contributor.authorApsara, Madhav
dc.contributor.authorPushpalatha, P B
dc.date.accessioned2018-08-05T05:31:44Z
dc.date.available2018-08-05T05:31:44Z
dc.date.issued2002
dc.description.abstractPectin - a polysaccharide present in fruit cell walls - can be extracted from fruit wastes obtained after processing. The pectin thus obtained could be utilized for preparing jelly. Most of the jellies made using pectin from fruit wastes were found to have good quality. Those jellies with defects were given different corrective measures to upgrade their quality.en_US
dc.identifier.citationJournal of Tropical Agriculture 40(1), 31-34.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/2115
dc.language.isoenen_US
dc.publisherKerala Agricultural University, Vellanikaraen_US
dc.subjectJelly quality; jelly preparation; gel formation; organoleptic evaluation; pectin extractionen_US
dc.titleQuality upgradation of jellies prepared using pectin extracted from fruit wastesen_US
dc.typeArticleen_US

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