Quality upgradation of jellies prepared using pectin extracted from fruit wastes

Apsara, Madhav; Pushpalatha, P B

dc.contributor.author	Apsara, Madhav
dc.contributor.author	Pushpalatha, P B
dc.date.accessioned	2018-08-05T05:31:44Z
dc.date.available	2018-08-05T05:31:44Z
dc.date.issued	2002
dc.identifier.citation	Journal of Tropical Agriculture 40(1), 31-34.	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/2115
dc.description.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.	en_US
dc.language.iso	en	en_US
dc.publisher	Kerala Agricultural University, Vellanikara	en_US
dc.subject	Jelly quality; jelly preparation; gel formation; organoleptic evaluation; pectin extraction	en_US
dc.title	Quality upgradation of jellies prepared using pectin extracted from fruit wastes	en_US
dc.type	Article	en_US