| dc.contributor.advisor | Dr. Maruf Ahmed | |
| dc.contributor.author | ROY, MANIK CHANDRA | |
| dc.date.accessioned | 2022-05-14T08:16:31Z | |
| dc.date.available | 2022-05-14T08:16:31Z | |
| dc.date.issued | 2014-12 | |
| dc.identifier.uri | http://localhost:8080/xmlui/handle/123456789/1372 | |
| dc.description | A THESIS
BY
MANIK CHANDRA ROY
Registration No: 1305178
Session: 2013-2014
Semester: July-December, 2014
Submitted to the
Department of Food Processing and Preservation,
Hajee Mohammad Danesh Science and Technology University, Dinajpur
In Partial Fulfillment of the Requirement for the Degree of
MASTER OF SCIENCE (MS)
IN
FOOD PROCESSING AND PRESERVATION | en_US |
| dc.description.abstract | In this study, we were searching for new pectin sources to meet the regional and domestic
demand of pectin. Pectin was extracted under the various extraction conditions of time
(30, 60 and 120 min), temperature (80°C, 90°C and 95°C) & pH (1.5, 2.0 and 2.5) from
pomelo fruit peel. Extraction time 120 min, temperature 90°C and pH (1.5 and 2.0) were
selected for the extraction of pectin from preliminary results on the basis of pectin yield
and ash content. The pomelo pectin extracted at pH 2.0 showed that the higher ash
content, equivalent weight and total anhydrouronic acid content than extracted at pH 1.5.
Extracted pomelo peel pectin was categorized as high methoxyl pectin based on the
degree of esterification and methoxyl content value in this study. Therefore, the results
concluded that pomelo fruit peel could be used good source of pectin | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR. | en_US |
| dc.subject | PECTIN FROM POMELO PEEL | en_US |
| dc.subject | EXTRACTION AND CHARACTERIZATIONS | en_US |
| dc.title | EXTRACTION AND CHARACTERIZATIONS OF PECTIN FROM POMELO PEEL | en_US |
| dc.type | Thesis | en_US |
