Quality upgradation of jellies prepared using pectin extracted from fruit wastes
Keywords:
Jelly quality, jelly preparation, gel formation, organoleptic evaluation, pectin extractionAbstract
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.Downloads
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