Publication:
Acid Extraction And Characterization Of Pectin From Malaysian Honeydew (cucumis Melo L. Var. Inodorous) Peels As An Alternative For Halal Food Thickener

Simple item page
dc.contributor.authorSiti Radhiah Omaren_US
dc.contributor.authorNurul Afiqah Md Hamsanen_US
dc.contributor.authorSiti Nazirah Omaren_US
dc.date.accessioned2024-05-28T04:22:25Z
dc.date.available2024-05-28T04:22:25Z
dc.date.issued2019
dc.date.submitted20/2/2020
dc.descriptionMalaysian Journal of Fundamental and Applied Sciences Vol. 15, No.6 (2019) 903-907en_US
dc.description.abstractPectin is found to be widely used as additives in food, pharmaceutical and cosmetic industries. Thisstudy was carried out using conventional acid extraction method. The influences of different acidreagents used (citric acid and nitric acid), extraction time (30, 45 and 60 min) and temperature (60,70 and 80 °C) towards the extraction yield and its degree of esterification (DE) of pectin fromCucumis melo L. var. inodorous peels being investigated. Citric acid gives the maximum yields ofpectin (35.26%) under optimum condition at 80 °C and 60 min. Extraction time and temperature weresignificantly (p>0.05) affected the amount of pectin yields, whereby the optimum condition for bothacids were at 80 °C and 60 min. The degree of esterification (DE) of the isolated pectin in this studywas 50.38 % and 59.88 % respectively for citric acid and nitric acid where this pectin was consideredas high methoxyl pectin (HMP). From the color analysis, the value for ‘L’, ‘a’ and ‘b’ for citric and nitric acid were significantly different (p>0.05) between each other. Citric acid has a lighter color ofpectin extract which is preferable to be commercialized. Pectin from honeydew waste is a novel foodingredient in Malaysia and could be as an excellent alternative for replacing gelatin in food industrialapplications and other non-food potential interventions.en_US
dc.identifier.epage907
dc.identifier.issn2289-5981
dc.identifier.issue6
dc.identifier.other2223-8
dc.identifier.spage903
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/5418
dc.identifier.volume15
dc.language.isoenen_US
dc.publisherPenerbit UTM Pressen_US
dc.relation.ispartofMalaysian Journal Of Fundamental And Applied Sciencesen_US
dc.subjectPectin,en_US
dc.subjectCucumis melo L. var. inodorous peels,en_US
dc.subjectacid extraction, characterizationen_US
dc.titleAcid Extraction And Characterization Of Pectin From Malaysian Honeydew (cucumis Melo L. Var. Inodorous) Peels As An Alternative For Halal Food Thickeneren_US
dc.typeArticleen_US
dspace.entity.typePublication

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Acid Extraction And Characterization Of Pectin From Malaysian Honeydew (cucumis Melo L. Var. Inodorous) Peels As An Alternative For Halal Food Thickener.pdf
Size:
373.4 KB
Format:
Adobe Portable Document Format
Description:
Acid Extraction and Characterization of Pectin from MalaysianHoneydew ( Cucumis melo L. var. inodorous ) Peels as An Alternativefor Halal Food Thickener
Download

Collections

Other Publications