Vol. 10, Issue 12 (2021)

Author(s):
Naveena KR, Dr. Geetha M Yankanchi, Dr. Geetha K and Dr. Shilpa Yatnatti

Abstract:
Pectins are complex carbohydrate mainly used as gelling agents, thickener and stabilizer in the food industry. In the present study pectin was extracted from mango peel with different combinations of precipitation time and sample to solution ratio to optimize highest yield and its physicochemical properties were studied. Maximum yield (14.23%) was obtained for C-9 combination. Mango Peel pectin (MPP) extracted from all the combinations had significantly low moisture content compared to commercial pectin (CP). The ash content of MPP (0.12 to 0.33%) was significantly lower compared to CP (1.18±0.15). The pH of mango peel pectin was ranged between 2.24 (C-7) and 3.24 (C-1), whereas for CP it was 3.77±0.07. For colour, lightness (L*) value of CP was significantly higher (69.53). MPP at C-6 had least (3.80±0.05) redness (a*) value, the yellowness (b*) value of MPP was on par with CP. Findings revealed that pectin extracted from mango peel possess high chances to be exploited and commercialized.