Impact of dehydration methods on the yield and quality of lime peels pectin
Other Title(s)
تأثير طرق التجفيف على كمية و جودة بكتين قشور الليمون
Joint Authors
Abd al-Majid, Muhammad Rajab
al-Nimr, Sharif Id Abd al-Maqsud
Sulayhah, Hasan Ali Ibrahim
Ibrahim, Ala Ibrahim Atiyyah
Labib, Azzah Amin
Source
Zagazig Journal for Agricultural Researches
Issue
Vol. 47, Issue 1 (31 Mar. 2020), pp.153-164, 12 p.
Publisher
Zagazig University Faculty of Agriculture
Publication Date
2020-03-31
Country of Publication
Egypt
No. of Pages
12
Main Subjects
Topics
Abstract EN
Following the extraction of juice from lime fruits, the peels are dried and utilized in the production of pectin.
Different dehydration methods are used to dry lime peels.
These methods have great impact on the yield and the quality of the resultant pectin.
The aim of this study was to investigate the effect of drying methods (hot air oven, microwave and Instant Controlled Pressure Drop (DIC) on the chemical composition of lime peels, and the extracted pectin.
The results showed that DIC dried lime peels had the highest moisture content (12.80% ), ash content (4.58% ) and fiber content (26.83% ).
The highest pectin yield (25.77% ) was obtained from the DIC dehydrated lime peels.
The ash content of pectin samples ranged from 2.61% to 3.0% .
Pectin extracted from DIC dried peels (DP) had the highest galactuornic acid content (86.82% ).
Degree of esterification of extracted pectin was 69.18% , 67.90% and 68.50% for oven dried lime peels (OP), microwave dried lime peels (MP) and DIC dried lime peels (DP), respectively.
Therefore, all pectin samples were classified as high ester pectin.
The extracted pectin samples were used to make strawberry jam and compared to commercial pectin.
The results showed also that viscosity values of jam made by extracted pectin were higher than jam made by commercial pectin.
The highest value of viscosity was found in jam made with oven pectin (OP) being 480 cp, thenjam with DIC pectin (DP) being 472 cp, and then jam with microwave pectin (MP) being 450 cp.
Sensory evaluation of jam samples showed that jam made with (DP) had the highest score in respect to colour and texture.
Strawberry jams made with OP and DP were characterized by the highest score in respect to odour, taste and over all acceptability.
American Psychological Association (APA)
Ibrahim, Ala Ibrahim Atiyyah& Abd al-Majid, Muhammad Rajab& Sulayhah, Hasan Ali Ibrahim& Labib, Azzah Amin& al-Nimr, Sharif Id Abd al-Maqsud. 2020. Impact of dehydration methods on the yield and quality of lime peels pectin. Zagazig Journal for Agricultural Researches،Vol. 47, no. 1, pp.153-164.
https://search.emarefa.net/detail/BIM-1023905
Modern Language Association (MLA)
Ibrahim, Ala Ibrahim Atiyyah…[et al.]. Impact of dehydration methods on the yield and quality of lime peels pectin. Zagazig Journal for Agricultural Researches Vol. 47, no. 1 (2020), pp.153-164.
https://search.emarefa.net/detail/BIM-1023905
American Medical Association (AMA)
Ibrahim, Ala Ibrahim Atiyyah& Abd al-Majid, Muhammad Rajab& Sulayhah, Hasan Ali Ibrahim& Labib, Azzah Amin& al-Nimr, Sharif Id Abd al-Maqsud. Impact of dehydration methods on the yield and quality of lime peels pectin. Zagazig Journal for Agricultural Researches. 2020. Vol. 47, no. 1, pp.153-164.
https://search.emarefa.net/detail/BIM-1023905
Data Type
Journal Articles
Language
English
Notes
-
Record ID
BIM-1023905