Quality upgradation of jellies prepared using pectin extracted from fruit wastes

Quality upgradation of jellies prepared using pectin extracted from fruit wastes

Authors

  • Apsara Madhav College of Horticulture, Kerala Agricultural University, Thrissur 680 656, Kerala
  • P.B. Pushpalatha College of Horticulture, Kerala Agricultural University, Thrissur 680 656, Kerala

Keywords:

Jelly quality, jelly preparation, gel formation, organoleptic evaluation, pectin extraction

Abstract

Pectin - a polysaccharide present in fruit cell walls - can be extracted from fruit wastes obtained after processing. The pectin thus obtained could be utilized for preparing jelly. Most of the jellies made using pectin from fruit wastes were found to have good quality. Those jellies with defects were given different corrective measures to upgrade their quality.

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Published

25-10-2006

How to Cite

Madhav, A., & Pushpalatha, P. (2006). Quality upgradation of jellies prepared using pectin extracted from fruit wastes. Journal of Tropical Agriculture, 40, 31–34. Retrieved from https://jtropag.kau.in/index.php/ojs2/article/view/71

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