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Utilization of mango waste: peel as a source of pectin.

Beerh, O. P. and Raghuramaiah, B. and Krishnamurthy, G. V. (1976) Utilization of mango waste: peel as a source of pectin. Journal of Food Science and Technology, 13 (2). pp. 96-97.

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Abstract

Good quality pectin (grade 200 to 240) could be prepared from ripe 'Totapuri' mango peel by Al precipitation (yield, 10.3%) or alcohol precipitation (yield, 15.7%) methods. It contained moisture, 4.8; ash, 0.94; methoxyl, 8.31 and 1094 equivalent wt.

Item Type: Article
Uncontrolled Keywords: MANGOES-; pectins manufacture from mango peel; PECTIC-SUBSTANCES; mango peel, pectins manufacture from; PEEL-
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: CFTRI Resource Centres
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Mar 2010 04:47
Last Modified: 21 Jun 2012 06:37
URI: http://ir.cftri.com/id/eprint/6196

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