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Studies on the preparation and stability of papaya liquid pectin.

Sarode, K. L. and Krishnamurthy, G. V. and Siddappa, G. S. (1964) Studies on the preparation and stability of papaya liquid pectin. Journal of Food Science and Technology (India), 1 (1). pp. 10-14.

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Abstract

For the preparation of pectin from papaya pulp 0.2 per cent HC1 and 0.75 per cent tartaric acid have been found to be highly suitable. Decomposition of pectin is less at pH 3.5 than at pH 2.5 during concentration of the dilute extract. Loss in jelly grade of the pectin during concentration is more with tartaric acid (30.7 per cent) than with HC1 (2.7 per cent). Liquid pectin prepared using tartaric acid is highly stable at pH 3.5 as well as pH 2.5, when stored for 6 months at 25-30ºC, while that prepared using HC1 is stable at pH 3.5 only. Addition of substances like sucrose, ortho- or hexameta-phosphates to the liquid does not check the degradation of pectin.

Item Type: Article
Uncontrolled Keywords: pectin papaya pulp
Subjects: 600 Technology > 08 Food technology > 24 Fruits
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Mar 2009 05:55
Last Modified: 28 Dec 2011 09:51
URI: http://ir.cftri.com/id/eprint/5801

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