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Abstract
The objective of this research aimed to extract pectin from Apple peels and utilized it for the production of jam. Pectin was extracted from Apple peel powder by the method given by Georgiev et al. (2012) using 0.05M of four different acids (Hydrochloric Acid, Nitric Acid, Citric Acid, Sulphuric Acid). Jam was prepared using the pectins extracted from the Apple peels and sensory evaluation was determined. Sensory experiment indicates that blanched Apple Peel (T3) treated with Hydrochloric Acid has the best overall acceptability (8.9) and is more recommended for jam preparations comparative to other treatments. The pectin extracted for blanched peels using different acids were Citric Acid (5.25%), Nitric Acid (11.75%), Hydrochloric Acid (11%) and Sulphuric Acid (12.25%) and for un-blanched peels were Citric Acid (9.1%), Nitric Acid (5.17%), Hydrochloric Acid (6.75%) and Sulphuric Acid (14.5%) respectively. Hence, Blanched apple peels have been found to achieve greater yield than Un-blanched peel.
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