Abstract
ABSTRACTPectin extracted from jackfruit waste was dried using different drying techniques, and the chemical composition and structure, flowability, appearance, solubility, and flow behaviour of the dried materials were determined. Yield, galacturonic acid content, and the degree of esterification were found within the ranges of 7–11, 62–68, and 59–66%, respectively, for freeze-dried, spray-dried, vacuum oven-dried, and oven-dried pectin samples from jackfruit waste. Fourier transform infrared spectral analysis showed no major structural differences in the pectin samples produced by the various drying techniques, and their surface structures were comparable to those of analytical and food pectin. The drying methods did not significantly affect the chemical composition (p > 0.05) but did significantly affect the physical appearance, viscosity, and solubility of jackfruit waste pectin (p < 0.05).
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
