Screening of Fruit Wastes as Pectin Source

Authors

  • R Begum Department of Food Technology and Nutritional Science, Faculty of Life Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902
  • YA Yusof Department of Food Technology and Nutritional Science, Faculty of Life Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902
  • MG Aziz Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202
  • MB Uddin Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202

DOI:

https://doi.org/10.3329/jesnr.v10i1.34696

Keywords:

Calcium pectate, Inedible part of fruit, Maturity, Screening and Variety

Abstract

This study was carried out on estimation of inedible part (waste) of fruit and screening for potential pectin content (calcium pectate) in fruit wastes with respect to type, location and maturity. Fruit waste generation was significantly different in different fruit type, variety and maturity. In a whole fruit, amount of fruit waste (peel & core) was significantly higher than amount of fruit pulp. Among the waste evaluated the overall calcium pectate producing potential in order of merit were lemon, dragon fruit, guava, mango, jackfruit, banana, pomegranate, papaya, watermelon and pineapple. Unused fruit waste could be potential sources of pectin production.

J. Environ. Sci. & Natural Resources, 10(1): 65-70 2017

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Published

2017-11-28

How to Cite

Begum, R., Yusof, Y., Aziz, M., & Uddin, M. (2017). Screening of Fruit Wastes as Pectin Source. Journal of Environmental Science and Natural Resources, 10(1), 65–70. https://doi.org/10.3329/jesnr.v10i1.34696

Issue

Vol. 10 No. 1 (2017)

Section

Articles