Evaluation of the Effectiveness of Different Extraction Methods of Pectin in Citrus Peels. By UDEAGHA, ELESIE .A.

ABSTRACT

Pectin was extracted from the peels of lemon, orange and grape using two extraction methods. The methods were organic and inorganic hydrolyses methods. The extraction yield, purity, strength and sensory evaluation of the different methods were compared. The result showed that organic extraction method gave the highest yield, while the inorganic method gave the best result in terms of purity. In terms of acceptability jelly produced using orange pectin was most acceptable, followed by that of grape pectin. The jelly produced without any addition of pectin was least accepted.