Preparation, purification and composition of pectins from Indian fruits and vegetables

Abstract

1. The pectin content of a number of Indian fruits and vegetables has been estimated by four different analytical procedures using a differential extraction method. 2. The conditions for the preparation of pectins from these sources have been studied. 3. The structural constants like calcium pectate number, uronic anhydride, furfural and methoxyl values have been estimated. 4. Jellies have been made using the pectin preparations and their strengths have been estimated. 5. Attempts have been made to purify the crude pectin preparation by three different methods.