Effect of Ulraviolet Light, pH and Temperature on the Thickening Property of Pectin Extracted from Banana, Orange and Lime Peels
Pectin is a polysaccharide used as rheology modifier in products such as food and beverages. This work assessed the effect of UV light, pH and temperature on the thickening property of pectin extracted from banana, orange and lime peels. Pectin was extracted using alcohol precipitation method and w...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Joint Coordination Centre of the World Bank assisted National Agricultural Research Programme (NARP)
2019-10-01
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| Series: | Journal of Applied Sciences and Environmental Management |
| Subjects: | |
| Online Access: | https://www.ajol.info/index.php/jasem/article/view/190484 |