{"_buckets": {"deposit": "86c74c21-4879-44df-90d3-9aba76743a48"}, "_deposit": {"id": "408", "owners": [], "pid": {"revision_id": 0, "type": "recid", "value": "408"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/408", "sets": ["user-ydbu"]}, "communities": ["ydbu"], "control_number": "408", "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Extraction of Pectin Powders from Guava and Apple And their Applications in Jam Making Processes", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "This research presents the extraction of pectin in powder from guava and apple which are\r abundantly available in Myanmar.Pectin can be used as thickenerin soups, sauces and\r puddings, as stabilizer in ice cream, margarine, dairy products, salad dressings and mayonnaise\r and as gelling agent in jellies, jams, desserts, yogurts and candies. It can also be used in\r nutritional and health products, pharmaceutical and medical applications.Pectin was produced\r with emphasis on apple pomace and guava by boiling with 0.1% citric acid solution and then\r precipitated with ethanol.In the extraction of pectin, it was found that suitable conditions of\r extraction time and temperature were (30) minutes and (100) °C. The resulted paste was dried\r in Hot Air Oven at 70°C and then the dried pectin was powdered by grinding. It was found that\r suitable conditions of drying time for guava and apple were (150) minutes and (120) minutes\r respectively. After the extracted powdered pectin had been analyzed, prepared apple pectin\r powder was utilized in strawberry jam making and that of guava was used in orange\r marmalade making process. The prepared samples were also analyzed.The suitable amount of\r pectin used in jam making processes were (3.3) g of apple pectin powder for strawberry jam\r and (0.1) g of guava pectin powder for orange marmalade, respectively."}]}, "item_1583103108160": {"attribute_name": "Keywords", "attribute_value_mlt": [{"interim": "thickener"}]}, "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 Powders from Guava and Apple.pdf", "filesize": [{"value": "460 Kb"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 460000.0, "url": {"url": "https://meral.edu.mm/record/408/files/Extraction of Pectin Powders from Guava and Apple.pdf"}, "version_id": "7aa46928-704d-4a0c-94d7-1de07962aab1"}]}, "item_1583103131163": {"attribute_name": "Journal articles", "attribute_value_mlt": [{"subitem_issue": "1", "subitem_journal_title": "Yadanabon University Research Journal", "subitem_volume": "10"}]}, "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": "2019"}, "item_1583159847033": {"attribute_name": "Identifier", "attribute_value": "https://oar.ydbu.edu.mm/handle/123456789/312"}, "item_title": "Extraction of Pectin Powders from Guava and Apple And their Applications in Jam Making Processes", "item_type_id": "21", "owner": "1", "path": ["1582966577571"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000000408", "pubdate": {"attribute_name": "Deposited date", "attribute_value": "2020-03-05"}, "publish_date": "2020-03-05", "publish_status": "0", "recid": "408", "relation": {}, "relation_version_is_last": true, "title": ["Extraction of Pectin Powders from Guava and Apple And their Applications in Jam Making Processes"], "weko_shared_id": -1}