{"_buckets": {"deposit": "9da38c71-0706-489f-b737-503377311d9c"}, "_deposit": {"id": "315", "owners": [], "pid": {"revision_id": 0, "type": "recid", "value": "315"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/315"}, "control_number": "315", "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Extraction of Pectin in Liquid and Powder Froms from Pomelo and its Applications in Food Industries", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "The aim of this research is to extract pectin in both liquid and powder forms from pomelo which is abundantly available in Myanmar. Traditionally, pectin is primarily used in the production of jams and fruit jellies. Nowadays, both liquid and powder forms of pectins are widely used in fruit applications (jams, jellies and desserts), bakery fillings and toppings, dairy applications (acidified milk and protein drinks, and yoghurt), confectionery, beverages, nutritional and health products, pharmaceutical and medical applications. Some manufacturers use their own liquid pectin. Apple pomace and citrus peel are the raw materials traditionally used for industrial extraction of pectin. Pomelo rinds that are used as raw materials in pectin extraction can be obtained cheaply and it can be used in many food applications. In the present work, pectin was produced with emphasis on wastes of albedos of pomelo. After the extracted liquid and powder pectin had been analyzed, they were used in food processing. The optimum concentration of pectin was found out by varying different amount of pectin in food making processes. The prepared pomelo liquid pectin was utilized in jelly making and powder form was used in milk fruit drinks (directly acidified) (strawberry, durian and orange). The prepared samples were also again analyzed. In extraction of pectin in powder form, it is found that the most suitable condition of extraction time and temperature was (30) min and 100\u00baC.In the extraction of both liquid and powder pectin, the most suitable concentration of citric acid solution was 0.1%. The most suitable conditions for pomelo jelly were (65) g of sugar, (100) ml of liquid pectin and (0.3) g of citric acid. Also, the most suitable conditions for milk fruit drinks (directly acidified) were (6) ml juice, (1.8) g pectin, (40) g sugar and (2) g citric acid and (25) g of milk powder respectively."}]}, "item_1583103108160": {"attribute_name": "Keywords", "attribute_value_mlt": [{"interim": "pomelo"}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2020-05-05"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "Extraction of Pectin in Liquid and Powder.pdf", "filesize": [{"value": "550 Kb"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 550000.0, "url": {"url": "https://meral.edu.mm/record/315/files/Extraction of Pectin in Liquid and Powder.pdf"}, "version_id": ""}]}, "item_1583103131163": {"attribute_name": "Journal articles", "attribute_value_mlt": [{"subitem_issue": "1", "subitem_journal_title": "Yadanabon Universithy Research Journal", "subitem_volume": "4"}]}, "item_1583103147082": {"attribute_name": "Conference papaers", "attribute_value_mlt": [{}]}, "item_1583103211336": {"attribute_name": "Books/reports/chapters", "attribute_value_mlt": [{}]}, "item_1583103233624": {"attribute_name": "Thesis/dissertations", "attribute_value_mlt": [{"subitem_supervisor(s)": []}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Swe Swe Hlaing"}]}]}, "item_1583108359239": {"attribute_name": "Upload type", "attribute_value_mlt": [{"interim": "Publication"}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Journal article"}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2012"}, "item_1583159847033": {"attribute_name": "Identifier", "attribute_value": "https://oar.ydbu.edu.mm/handle/123456789/105"}, "item_title": "Extraction of Pectin in Liquid and Powder Froms from Pomelo and its Applications in Food Industries", "item_type_id": "21", "owner": "1", "path": ["1582963788001/1582966577571"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000000315", "pubdate": {"attribute_name": "Deposited date", "attribute_value": "2020-03-05"}, "publish_date": "2020-03-05", "publish_status": "0", "recid": "315", "relation": {}, "relation_version_is_last": true, "title": ["Extraction of Pectin in Liquid and Powder Froms from Pomelo and its Applications in Food Industries"], "weko_shared_id": -1}