2026-06-24T05:48:58Z https://meral.edu.mm/oai

oai:meral.edu.mm:recid/408 2021-12-13T01:25:00Z 1582963788001:1582966577571 user-ydbu

Extraction of Pectin Powders from Guava and Apple And their Applications in Jam Making Processes Swe Swe Hlaing This research presents the extraction of pectin in powder from guava and apple which are abundantly available in Myanmar.Pectin can be used as thickenerin soups, sauces and puddings, as stabilizer in ice cream, margarine, dairy products, salad dressings and mayonnaise and as gelling agent in jellies, jams, desserts, yogurts and candies. It can also be used in nutritional and health products, pharmaceutical and medical applications.Pectin was produced with emphasis on apple pomace and guava by boiling with 0.1% citric acid solution and then precipitated with ethanol.In the extraction of pectin, it was found that suitable conditions of extraction time and temperature were (30) minutes and (100) °C. The resulted paste was dried in Hot Air Oven at 70°C and then the dried pectin was powdered by grinding. It was found that suitable conditions of drying time for guava and apple were (150) minutes and (120) minutes respectively. After the extracted powdered pectin had been analyzed, prepared apple pectin powder was utilized in strawberry jam making and that of guava was used in orange marmalade making process. The prepared samples were also analyzed.The suitable amount of pectin used in jam making processes were (3.3) g of apple pectin powder for strawberry jam and (0.1) g of guava pectin powder for orange marmalade, respectively. 2019 http://hdl.handle.net/20.500.12678/0000000408 https://meral.edu.mm/records/408