http://orcid.org/0000-0003-3298-940X
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ABSTRACT
Pectin extracted from jackfruit waste was dried using different drying techniques, and the chemical composition and structure, flowability, appearance, solubility, and flow behaviour of the dried materials were determined. Yield, galacturonic acid content, and the degree of esterification were found within the ranges of 7–11, 62–68, and 59–66%, respectively, for freeze-dried, spray-dried, vacuum oven-dried, and oven-dried pectin samples from jackfruit waste. Fourier transform infrared spectral analysis showed no major structural differences in the pectin samples produced by the various drying techniques, and their surface structures were comparable to those of analytical and food pectin. The drying methods did not significantly affect the chemical composition (p > 0.05) but did significantly affect the physical appearance, viscosity, and solubility of jackfruit waste pectin (p < 0.05).
Funding
The authors would like to acknowledge the Ministry of Education, Bangladesh (project code: 2000/99/MoE), the Organization for Women in Science for the Developing World (OWSD) for their financial support, and the Ministry of Education Malaysia for granting the Fundamental Research Grant Scheme (FRGS) with project code 03-02-13-1289FR. This paper was first presented at the Second International Conference on Food Properties (iCFP 2) held in Bangkok, Thailand on 31 May–2 June, 2016, and it received recognition as one of the best papers