Studies on pectin: 2- physio-chemical and technological studies on pectin extracted from various blends of citrus peel and apple pomace and its application [electronic resource].

Includes references.

This study was carried out as an attempt to extract pectins from d ifferent blends of dried citrus peel namely (lemon, orange, grapefruit and shad dock) and dried apple pomace and study the optimal conditions for pectin extraction from blends which gave the highest yield and best quality properties. Also, the extracted pectins under the optimal conditions were used in making of fig jam. The obtained results can be summarized as follows: 1- Pectin yield extracted from the different blends at the optimum conditions for the predominant component in the blend was increased than pectins extracted under the same conditions, and ranged from 12.03-14.91% to 12.67-20.16%, respectively.

Summary in Arabic.

1