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Extraction of Pectin from Banana Peel
http://hdl.handle.net/20.500.12678/0000006982
http://hdl.handle.net/20.500.12678/00000069825f0c03c6-5d48-4b72-bbcc-480670fbb8c2
89ff24a5-9ec0-49a2-b899-a1200267c243
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30.pdf (393 KB)
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Publication type | ||||||
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Journal article | ||||||
Upload type | ||||||
Publication | ||||||
Title | ||||||
Title | Extraction of Pectin from Banana Peel | |||||
Language | en | |||||
Publication date | 2020-01-01 | |||||
Authors | ||||||
Aye Aye Maw | ||||||
Description | ||||||
The aim of this research is to prepare the value added product from waste banana peel. Pectin was extracted from banana peel (Saba banana, Musa ‘saba',pheegyan) by using citric and phosphoric acids. The physico-chemical characteristics of banana peel such as moisture, ash, protein, crude fat, crude fiber, carbohydrate, pectin, sugar contents and pH were determined. The effect of extraction temperature, extraction time, volume and concentration of citric acid and phosphoric acid on the yield of methoxyl content were studied. The physico-chemical properties of the resulting pectin such as moisture content, ash content , sugar content , pH , swelling index, solubility , gel formation , formation of precipitate were studied and compared with that of the pectin ( BDH , England ).The functional group of extracted pectin was analyzed by FT-IR (Fourier Transformed Infrared Spectroscopy). Identification of extracted pectin compound was carried out by XRD (X-Ray Diffraction Spectrometer). | ||||||
Keywords | ||||||
banana peels, pectin, methoxyl content | ||||||
Journal articles | ||||||
Dagon University Commemoration of 25th Anniversary Silver Jubilee Research Journal | ||||||
397-404 | ||||||
Vol.2 |