Pectin-A By Product Of Waste Material: Extraction, Characterization And Application Of Grapefruit Peel Pectin In Jam - Couverture souple

Khan, Ammar Ahmad; Butt, Masood Sadiq; Khan, Rana Aqeel Afzal

 
9783848433360: Pectin-A By Product Of Waste Material: Extraction, Characterization And Application Of Grapefruit Peel Pectin In Jam
Couverture souple
ISBN 10 : 3848433362 ISBN 13 : 9783848433360
Editeur : LAP LAMBERT Academic Publishing, 2012

Synopsis

Citrus is the second largest fruit being cultivated in Pakistan. A huge amount of citrus peel is going as waste. Keeping in view the huge amount of citrus production in Pakistan it is considered imperative to look into the possibilities of solacing albedo portion of grapefruit peel as a source of pectin. Fruit pectin has also a number of applications in food industry as well as in pharmaceutical preparation. The uses of pectin in various food products have been considered an important development and enhance its demands in the market. In food products, the uses of pectin increases viscosity to form gels, prevent synersis, maintains suspension equilibrium of the product and improves the texture of the final products.In the nut shell the present research project was a successful attempt to extract pectin from grapefruit peel. The quality of the pectin that can be extracted was optimized. The optimization resulted in two fold increase in the extraction rate that was limelight of the present project. The extracted pectin owing to its high methoxyl content can be used as stabilizer/thickening agent in various foods.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

Citrus is the second largest fruit being cultivated in Pakistan. A huge amount of citrus peel is going as waste. Keeping in view the huge amount of citrus production in Pakistan it is considered imperative to look into the possibilities of solacing albedo portion of grapefruit peel as a source of pectin. Fruit pectin has also a number of applications in food industry as well as in pharmaceutical preparation. The uses of pectin in various food products have been considered an important development and enhance its demands in the market. In food products, the uses of pectin increases viscosity to form gels, prevent synersis, maintains suspension equilibrium of the product and improves the texture of the final products.In the nut shell the present research project was a successful attempt to extract pectin from grapefruit peel. The quality of the pectin that can be extracted was optimized. The optimization resulted in two fold increase in the extraction rate that was limelight of the present project. The extracted pectin owing to its high methoxyl content can be used as stabilizer/thickening agent in various foods.

Biographie de l'auteur

Ammar Ahmad Khan is Ph.D Scholar in "National Institute of Food Science & Technology",University of Agriculture Faisalabad Pakistan. He is hard working and genius food scientist of University of Agriculture Faisalabad.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2012
Langue
anglais
ISBN 10 
3848433362
ISBN 13 
9783848433360
Reliure
Broché
Nombre de pages
104
Coordonnées du fabricant
non disponible
Personne responsable
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