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Characterization of a Crude Kiwifruit Pectin Extract
Author(s) -
LODGE N.,
NGUYEN T. T.,
MCINTYRE D.
Publication year - 1987
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.1365-2621.1987.tb14283.x
Subject(s) - pectin , chemistry , yield (engineering) , food science , actinidia chinensis , horticulture , materials science , biology , metallurgy
Pectin was extracted from whole kiwifruit at a mean yield of 0.85%. The analytical properties of the crude kiwifruit pectin extract were compared with those of a commercially available apple pectin. The kiwifruit pectin exhibited a high gelling temperature of 90°C.