a
Please use this identifier to cite or link to this item:
http://hdl.handle.net/123456789/2115| Title: | Quality upgradation of jellies prepared using pectin extracted from fruit wastes |
| Authors: | Apsara, Madhav Pushpalatha, P B |
| Keywords: | Jelly quality; jelly preparation; gel formation; organoleptic evaluation; pectin extraction |
| Issue Date: | 2002 |
| Publisher: | Kerala Agricultural University, Vellanikara |
| Citation: | Journal of Tropical Agriculture 40(1), 31-34. |
| Abstract: | Pectin - 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. |
| URI: | http://hdl.handle.net/123456789/2115 |
| Appears in Collections: | Reprints |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 40_1-2_31-34_0971-636X.pdf | 362.29 kB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.