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CHARACTERIZATION OF MANGO PEEL PECTIN
Author(s) -
SRIRANGARAJAN A. N.,
SHRIKHANDE A. J.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb01273.x
Subject(s) - pectin , food science , extraction (chemistry) , chemistry , pulp and paper industry , microbiology and biotechnology , biology , engineering , chromatography
Mango peel which constitutes 20–25% of the mango processing waste was found to be a good source for the extraction of pectin of good quality, suitable for the preparation of fiim and acceptable jelly. This communication discusses the chemical and physical characteristics of mango peel pectin.