Characterization of pectic substances from selected tropical fruits

Nwanekezi, E.C.; Alawuba, O.C.G.; Mkpolulu, C.C.M.

Journal of Food Science and Technology (Mysore) 31(2): 159-161

1994


ISSN/ISBN: 0022-1155
Accession: 002577420

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Abstract
Pectin content of orange, lime, banana, mango, native mango, garden egg, avocado pear, pawpaw, cashew apple, star apple, tomato and guava fruits was studied. Mango had the highest pectin content of 1.8%, while tomato contained the lowest pectin (0.53%). The anhydrogalacturonic acid was the highest in mango, while it was the lowest in star apple. Solubility and viscosity of the pectin were found to increase with increasing methoxyl ester content. Jams of good gelation characteristics and acceptability were produced from some of these fruits.