Abstract

INFLUENCE OF TYPE OF INORGANIC ACID ON YIELD OF PECTIN FROM DIFFERENT FRUIT PEELS AND EFFECT ON SENSORY ATTRIBUTE OF PUDDING MADE WITH EXTRACTED PECTIN

Nausheen H. Siddiqui*, Iqbal Azhar, Furquan Saleem and Zafar Alam Mahmood

ABSTRACT

The extraction of pectin was performed after using three type of inorganic acid (Hydrochloric, sulphuric and nitric acid) and two types of boiling methods (Bunsen burner and microwave heating) on different fruit peel like mango, banana, sapodilla, apple and orange. As apple and orange are used to study comparative effects the best yield was obtained from banana peel (5.8%) using nitric acid and microwave heating to extract pectin. later the impact of the different concentration of pectin on the sensory attributes of pudding were investigate. The pudding made from mango and banana peel pectin were failed totally while sapodilla showed promising results. Sensory evaluation of the colour and texture were performed by 20 panellist. The result showed that the puddings made from extracted and standard pectin have almost same physical attributes (texture, colour). It can be suggested from the study that sapodilla pectin does not influence the textural property of pudding and can be used effectively in the formulation of functional foods.

Keywords: inorganic acid, Pudding, pectin, sensory evaluation, texture.