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Item

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Extraction of Pectin Powders from Guava and Apple And their Applications in Jam Making Processes

http://hdl.handle.net/20.500.12678/0000000408
8aa27ad3-1a59-43e2-83c8-1a3591c0c1bf
86c74c21-4879-44df-90d3-9aba76743a48
None
Name / File License Actions
Extraction Extraction of Pectin Powders from Guava and Apple.pdf (460 Kb)
Publication type
Journal article
Upload type
Publication
Title
Title Extraction of Pectin Powders from Guava and Apple And their Applications in Jam Making Processes
Language en
Publication date 2019
Authors
Swe Swe Hlaing
Description
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.
Keywords
thickener
Identifier https://oar.ydbu.edu.mm/handle/123456789/312
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Yadanabon University Research Journal
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