Effect of Temperature on Pectin Extraction and Degree of Esterification from Quince and its Pomace (Cydonia oblonga ) | ||
| Basrah Journal of Agricultural Sciences | ||
| Article 27, Volume 26, Issue 1, January 2013, Pages 256-262 PDF (0 K) | ||
| DOI: 10.33762/bagrs.2013.111351 | ||
| Authors | ||
| Abdul kadir H.A; Hemmed A.A; Ahmed S.S | ||
| Abstract | ||
| Pectin was extracted from quince and its pomace by acidified solution water with nitric acid. PH (1.5) time 1 hr and temperatures degrees were 85, 90, 95 and 100 °C. The effects of variable temperatures on the pectin extraction and degree of esterification were investigated .Quince fruit contained 9.14, 11.2, 9.00 and 6.96% respectively, while in pomace the corresponding values were 10.38, 11.92, 9.75 and 8.28% respectively. The maximum values were 11.2 and 11.92% at 90 °C for quince fruit and its pomace respectively, while slight inconstant changes were shown in degree )High) of esterification. | ||
| Keywords | ||
| pctine; Esterification; quince; pumice | ||
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