Inventors: Agricultural Engineer. Asmaa Hamoudi Karim/Anbar Directorate of Agriculture
Prof. Dr. Ethar Zaki Naji /Tikrit University, College of Agriculture
Lecturer Dr. Abdul Karim Abdul Razzaq Karim /Tikrit University, College of Agriculture, Department of Food Sciences
Dr. Asma Sabah Ahmaid /Department of Food Sciences, College of Agricultural Engineering Sciences, University of Baghdad
Abstract
The results showed that pectin was found to be from the banana peel under study with three acids oxalic acid concentration (2%), citric acid (0.5N) and (0.5 N) hydrochloric acid. The highest percentage was the citric acid which reached (60.7, 50.8) % green, yellow respectively, while the lowest for hydrochloric acid were (12.3, 9.5) % respectively. As demonstrated by the study of the use of different mixing ratios of citric acid included (1:20, 1:30, 1:40)g/ml of which was 1:30 in ratios of pectin.
The gel produced from green and yellow banana peel and three concentration of 1, 2, 3 g gum, test, appearance, color and generally acceptance was not significantly different the commercially produced pectin gel in ( apple pectin) with a significant non-significant effect of gel made from banana peel at a concentration of 3g the pH was 3.3 , 3.4 , 3.5respectively binisba1g for commercial gel of commercial pectin and green, yellow banana peel pectin respectively .The gel produced with 2g of commercial pectin and green and yellow peel was ( 3.5 , 3.6, 3.8 ) respectively.