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Pectic principles of mango peel from mango processing waste as influenced by microwave energy.

Saritha, G. Pandit and Vijayanand, P. and Kulkarni, S. G. (2015) Pectic principles of mango peel from mango processing waste as influenced by microwave energy. LWT - Food Science and Technology, 64 (2). pp. 1010-1014.

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Mango var. Totapuri is extensively processed into mango puree by the fruit processing industries. It results in generation of huge quantities of processing waste comprising of mango peel, stone and fibre. Microwave energy levels of 250, 440, 660 and 1000 W with time period ranging from 10 min to 25 min were studied for pectin extraction from mango peel. Microwave extraction affected the yield, methoxyl content, galacturonic acid and viscosity of pectin. Maximum pectin yield could be obtained with a short heating period as compared to the conventional method of extractions reported earlier. Higher methoxyl content and viscosity were observed in the mango peel pectin extracted at 660 and 1000 W for 20 min indicating the better gelling properties of the pectin. Yield of pectin was found to be maximum from the mango peel exposed at microwave energy of 1000 W for 20 min. Methoxyl content, viscosity, galacturonic acid decreased at 25 min of extraction at all microwave energy levels studied. Pectin extracted at the optimum conditions contained galacturonic acid, methoxyl content and viscosity of 57.2 g/100 g, 8.2 g/100 g and 98.2 mPa s respectively. Microwave extraction of mango peel under selected conditions resulted in higher yield of pectin.

Item Type: Article
Uncontrolled Keywords: Mango peel Pectin extraction Microwave energy Methoxyl content Galacturonic acid Processing waste
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization
600 Technology > 08 Food technology > 24 Fruits > 06 Mango
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Jan 2016 07:28
Last Modified: 16 Jan 2017 12:49
URI: http://ir.cftri.com/id/eprint/12078

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