Abstract
Extraction, rheological and textural analyses and grading of pectin from stem pith of banana
Highlights
Purpose of the work – to identify suitable conditions for the extraction of pectin from stem pith of banana and to investigate how it affects rheological and textural properties of fruit jams
Stem pith of banana is a potential alternate raw material for the extraction of pectin and the pectin so extracted is suitable to use as a gelling agent in food materials
Measured quantities were transferred to particular volume of sulfuric acid-water mixture (Bouhenni1 et al, 2019) of particular pH, heated at pre-defined temperature for definite time period, cooled to room temperature, dust removed by centrifugation, pH raised to 6 using barium carbonate, pectin precipitated with double volume of isopropyl alcohol, vacuum dried and powdered
Summary
Purpose of the work – to identify suitable conditions for the extraction of pectin from stem pith of banana and to investigate how it affects rheological and textural properties of fruit jams. Pectin is used as a thickening and gelling agent in food and other industries for a long period of time. It is obtained as a value-added product from agro-waste materials. The conditions affecting the yield need to be identified, in order to device a financially viable strategy for its large-scale extraction. Source – structureusability relationship need to be established (Ciriminna et al, 2019). This is especially important because the structure, and the applications, of pectin greatly depend upon the sources from which it is extracted
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