Effect of Ulraviolet Light, pH and Temperature on the Thickening Property of Pectin Extracted from Banana, Orange and Lime Peels

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...

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Bibliographic Details
Main Authors: K.I. Omoniyi, S. Uba, A.I. Aliyu, S. Makama
Format: Article
Language:English
Published: Joint Coordination Centre of the World Bank assisted National Agricultural Research Programme (NARP) 2019-10-01
Series:Journal of Applied Sciences and Environmental Management
Subjects:
Pectin
viscosity
temperature
UV light
pH
Online Access:https://www.ajol.info/index.php/jasem/article/view/190484

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