Abstract:
The present study was to evaluate selected fruit wastes as a source of pectin.
Pectin was isolated from fruit wastes (peel of mango, lime, passion fruit,
jackfruit, sidaran, papaya, banana and pineapple, press cake of wood apple
and golden apple and cashew fruit) and yield was evaluated. Based on high
pectin yield, jackfruit (Artocarpus heterophyllus) and sidaran (Citrus
aurantium) were selected for further analysis. The effect of different
maturity stages of jackfruit and sidaran on pectin yield was
studied.Chemical and physical properties and sensory analysis were done
for pectin(s) obtained from jackfruit rind and, sidaran peel and the values
were compared with that of commercially available pectin.
Sidaran peel had the highest pectin yield (3.00±0.06%) while golden apple
press cake had the lowest (0.03±0.01%). Matured Stage of sidaran peel
(3.00±0.06%) and jackfruit rind (1.65±0.10%) had highest pectin yield.
Chemical properties including moisture (%), ash (%), pH, methoxyl
content(%), equivalent weight, acetyl value(%), anhydrouronic acid (AUA)
(%) and degree of esterification (DE) (%) of jackfruit and sidaran pectin
were 10.15±0.80, 0.86±0.12, 2.80±0.03, 8.58±0.04, 746.61±19.59,
1.59±0.04, 62.69±0.29, 77.67±0.67 and 10.47±0.22, 0.86±0.11, 2.68±0.00,
6.26±0.06, 607.31±4.24, 1.94± 0.04, 50.33±0.52, 70.63±0.20 respectively.
Physical properties including gel strength (%), gel color, setting time (s),
setting temperature (˚C) and gel grade of jackfruit and sidaran pectin were
15.63±0.23, light brownish, 125.67±7.77, 67.33±2.08, 110 and 26.27±0.44,
light greenish yellow, 184.33±2.08, 51.33±1.53, 90 respectively. There was
no significant difference in texture, taste and overall acceptability of pectins
extracted from jackfruit, & sidaran when compared with commercial pectin
in jam (p< 0.05). Owing to these results, jackfruit rind and sidaran peel were
rich source of pectin and jackfruit pectin can be classified as high methoxyl
rapid set pectin and sidaran pectin can be classified as low methoxyl pectin.
