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Extraction optimization of pectin from cocoa pod husks (Theobroma cacao L.) with ascorbic acid using response surface methodology.

Priyangini, F. and Sudhir, G. Walde and Ramalingam, C. (2018) Extraction optimization of pectin from cocoa pod husks (Theobroma cacao L.) with ascorbic acid using response surface methodology. Carbohydrate Polymers, 202. pp. 497-503.

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Abstract

Cocoa husks were used as the source for the pectin extraction by sugar acid treatment. A full factorial design was applied to screen the independent variables influencing the yield and uronic acid content. Followed by response surface methodology (RSM) was conducted using central composite design to optimize the extraction conditions. The optimized extraction condition was denoted as pH 2.5/95 °C/45 min. The yield and the uronic acid content of the extracted pectin was determined as 4.2 ± 0.12% and 74.5 ± 0.3% respectively. The extracted pectin was proved to be low methoxy pectin (LM pectin) with an 8.1% degree of esterification (DE). The pectin solutions showed shear thinning behaviour which was explicated by Williamson model. This work promotes environmentally friendly technology for pectin isolation.

Item Type: Article
Uncontrolled Keywords: Cocoa husks Ascorbic acid LM pectin Response surface methodology
Subjects: 600 Technology > 07 Beverage Technology > 04 Coffee
600 Technology > 08 Food technology > 16 Nutritive value > 06 Gums-edible
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Jan 2019 06:59
Last Modified: 10 Jan 2019 06:59
URI: http://ir.cftri.com/id/eprint/13895

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