Optimization of pectin extraction from sweet potato peels using citric acid and its emulsifying properties
Background: Pectin is a natural polysaccharide that has been used widely as a stabilizer in food emulsion system. Objective: This study aimed to optimize the yield of pectin extracted from sweet potato residue and investigate its emulsifying properties. Methods: Response surface methodology (RSM) ha...
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Bentham Science Publishers
2020
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