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Aqueous solutions containing different concentrations of mango and ambarella (extracted with HCl or OAAO) peel pectins were prepared.
Ambarella and mango jam were prepared with and without adding OAAO extracted pectin (DM 60-75%) or commercial citrus pectin (DM 70%).
The highest yields are recorded using oxalic acid/ammonium oxalate (OAAO) as extracting agent.
HCl and OAAO ambarella and mango peel pectins were used for their high yield and compared to commercial citrus pectin.
Highly methoxylated OAAO extracted mango (DM 75%) and ambarella (DM 60%) peel pectins were used and compared to commercial citrus pectin (DM 70%).
Figure 2b describes gelation kinetics of mango and ambarella jams prepared with OAAO extracted peel pectins compared to commercial citrus pectin.
Thus at pH 3, OAAO extracted mango and ambarella peel pectins gellify better than commercial citrus pectin in jams.
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