The authors are grateful to Dr. G.B. Nadkami, Head, Biochemistry & Food Technology Div., Bhabha Atomic Research Centre, for his keen interest and valuable suggestions.
CHARACTERIZATION OF MANGO PEEL PECTIN
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 42, Issue 1, pages 279–280, January 1977
How to Cite
SRIRANGARAJAN, A. N. and SHRIKHANDE, A. J. (1977), CHARACTERIZATION OF MANGO PEEL PECTIN. Journal of Food Science, 42: 279–280. doi: 10.1111/j.1365-2621.1977.tb01273.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- MS received 5/29/76; revised 8/13/76; accepted 8/20/76.
Mango peel which constitutes 20–25% of the mango processing waste was found to be a good source for the extraction of pectin of good quality, suitable for the preparation of fiim and acceptable jelly. This communication discusses the chemical and physical characteristics of mango peel pectin.