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Pectic principles of mango peel from mango processing waste as influenced by microwave energy.

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Relation http://ir.cftri.com/12078/
http://dx.doi.org/10.1016/j.lwt.2015.06.070
 
Title Pectic principles of mango peel from mango processing waste as
influenced by microwave energy.
 
Creator Saritha, G. Pandit
Vijayanand, P.
Kulkarni, S. G.
 
Subject 07 Waste utilization
06 Mango
 
Description Mango var. Totapuri is extensively processed into mango puree by the fruit processing industries. It
results in generation of huge quantities of processing waste comprising of mango peel, stone and fibre.
Microwave energy levels of 250, 440, 660 and 1000 W with time period ranging from 10 min to 25 min
were studied for pectin extraction from mango peel. Microwave extraction affected the yield, methoxyl
content, galacturonic acid and viscosity of pectin. Maximum pectin yield could be obtained with a short
heating period as compared to the conventional method of extractions reported earlier. Higher methoxyl
content and viscosity were observed in the mango peel pectin extracted at 660 and 1000 W for 20 min
indicating the better gelling properties of the pectin. Yield of pectin was found to be maximum from the
mango peel exposed at microwave energy of 1000 W for 20 min. Methoxyl content, viscosity, galacturonic
acid decreased at 25 min of extraction at all microwave energy levels studied. Pectin extracted
at the optimum conditions contained galacturonic acid, methoxyl content and viscosity of 57.2 g/100 g,
8.2 g/100 g and 98.2 mPa s respectively. Microwave extraction of mango peel under selected conditions
resulted in higher yield of pectin.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12078/1/LWT%20-%20Food%20Science%20and%20Technology%2C%20Volume%2064%2C%20Issue%202%2C%20December%202015%2C%20Pages%201010-1014.pdf
Saritha, G. Pandit and Vijayanand, P. and Kulkarni, S. G. (2015) Pectic principles of mango peel from mango processing waste as influenced by microwave energy. LWT - Food Science and Technology, 64 (2). pp. 1010-1014.