Please use this identifier to cite or link to this item: http://dspace.cvasu.ac.bd/jspui/handle/123456789/1714
Title: CHARACTERIZATION OF PECTIN EXTRACTED FROM POMEGRANATE PEEL (PUNICA GRANATUM L.) AND IT’S APPLICATION IN JELLY PREPARATION
Authors: ROY, TRISHNA
Keywords: Fruit peel, Pectin, Pomegranate Jelly, Proximate analysis, Sensory evaluation
Issue Date: Aug-2022
Publisher: Chattogram Veterinary & Animal |Sciences University
Abstract: ectin is a heteropolysaccharide found in plants used for preparation of jelly due to it gelling and texturing capacities under various circumstances. The study was carried out to determine the potential of pomegranate (Punica granatum L.) peel as a source of pectin and its application in making jelly. Pectin was extracted from pomegranate (dalim) peel powder using citric acid at 70℃ for 25mins at pH around 3. Pectin yield was 8.2%. The extractedpectin contains high content of methoxyl pectin, its ash content was 1.15% and water holding capacity was 235.25. This study showed that the pomegranate peel has the potential to be utilized in producing pectin commercially due to its moderate content of pectin, high water holding capacity, degree of esterification and availability of raw materials. The proximate analysis of pomegranate juice showed moisture 85.4%, 10.6% total sugars, 1.4% pectin, 0.15g/100ml total acidity (as citric acid), 0.9mg/100ml ascorbic acid and 0.03g/100ml ash %. Pomegranate jelly was made using the extracted pectin, pomegranate juice, sugar and honey. To determine consumer preferences sugar was replaced with honey in two samples. The jelly that was made with 600 ml of fruit juice, 400 g of sugar, and 10 g of pectin was found to have the highest organoleptic quality. Proximate analysis of jelly with honey showed that it has 30.70±0.01% Moisture, 1.30±0.01% crude fiber, 1.61±0.01%, ash, 1.20±0.01%, fat, 1.50±0.01% protein and 63.67±0.01% carbohydrate. Proximate analysis and sensory evaluation showed no significant difference between the jelly containing commercial pectin and prepared pectin. The resulting jelly was bottled in pasteurized Polyethylene Terephthalate (PET) bottles (500 ml capacity) and kept in a refrigerator (5±2℃) up to 90 days. The microbiological development of Jelly remained below the limit until the end of the storage period. Therefore, the prepared jelly was safe for eating for up to three month
URI: http://dspace.cvasu.ac.bd/jspui/handle/123456789/1714
Appears in Collections:Thesis-MS

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