Isolation and Characterization of Pectin from Pumpkin (Cucurbita maxima) Waste and Its Food Application
Jayani Sandarani Maddakandage Dona · Asian Food Science Journal · 2019
Pectin was extracted using the method of acid hydrolysis followed by ethanol precipitation at various reaction conditions. Effect of blanching prior to acid hydrolysis, acid types (hydrochloric and citric) and extraction time and temperature combinations were tested to maximize t...
Open access
Research Article
10.9734/afsj/2019/v13i230104