Open AccessEXTRACTION AND OPTIMIZATION OF PECTIN FROM COFFEE ROBUSTA PULP AND ITS APPLICATION IN THE FOOD PRODUCT
Author(s) -
Neethu C.S.,
AUTHOR_ID,
N. Princy,
G. Nageswari,
Abishek Rajkumar,
Ashik S.J,
AUTHOR_ID,
AUTHOR_ID,
AUTHOR_ID,
AUTHOR_ID
Publication year - 2021
Publication title -
international journal of advanced research
Language(s) - English
Resource type - Journals
ISSN - 2320-5407
DOI - 10.21474/ijar01/13988
Subject(s) - pectin , chemistry , food science , pulp (tooth) , polyphenol , hydrolysis , raw material , extraction (chemistry) , food industry , caffeine , chromatography , organic chemistry , biology , medicine , pathology , antioxidant , endocrinology
Coffee is one of the paramount agricultural commodities and the most consumed beverages in the world. A serious problem with the coffee industry now-a-days is huge amount of coffee pulp gets wasted once the coffee beans were separated from its cherries. It is found essentially rich with carbohydrates, proteins, minerals, fat and contains a sufficient level of minor compounds such as pectin, caffeine, tannins, polyphenols. Pectin was extracted by two different methods such as acid hydrolysis and enzymatic extraction at different pH and temperature. Pectin was evaluated for its proximate analysis and physio-chemical analysis such as ash content, moisture content, pectin yield, methoxyl content, equivalent weight, anhydrouronic acid content, degree of esterification, gel forming ability, viscosity & galacturonic acid content. The project was carried out with extraction and optimization of pectin and to incorporate in to the food product. The pectin act as thickening agent and gelling agent and it is incorporated with jam to study its characteristics with commercial food grade.