{"id":22919,"date":"2020-10-27T10:59:00","date_gmt":"2020-10-27T07:59:00","guid":{"rendered":"http:\/\/en.uobaghdad.edu.iq\/?p=22919"},"modified":"2020-10-27T10:59:00","modified_gmt":"2020-10-27T07:59:00","slug":"manufacture-of-pectin-gel-extracted-from-banana-peels-instead-of-commercial-apple-pectin-gel","status":"publish","type":"post","link":"https:\/\/en.uobaghdad.edu.iq\/?p=22919","title":{"rendered":"Manufacture of pectin gel extracted from banana peels instead of commercial apple pectin gel"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row][vc_column][vc_column_text]<strong>Inventors: Agricultural Engineer. Asmaa Hamoudi Karim\/Anbar Directorate of Agriculture<\/strong><\/p>\n<p><strong>Prof. Dr. Ethar Zaki Naji \/Tikrit University, College of Agriculture<br \/>\nLecturer Dr. Abdul Karim Abdul Razzaq Karim \/Tikrit University, College of Agriculture,\u00a0Department of Food Sciences<\/strong><\/p>\n<p><strong>Dr. Asma Sabah Ahmaid \/Department of Food Sciences, College of Agricultural Engineering Sciences,\u00a0University of Baghdad <\/strong><\/p>\n<p><span style=\"color: #3366ff\"><strong>Abstract<\/strong><\/span><\/p>\n<p style=\"text-align: justify\">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\u00a0 was 1:30 in ratios of pectin.<\/p>\n<p style=\"text-align: justify\">The gel produced from green and yellow banana peel and three\u00a0 concentration of\u00a0 1, 2, 3 g\u00a0\u00a0 gum,\u00a0 test,\u00a0 appearance,\u00a0 color\u00a0 and generally acceptance was not significantly different the commercially\u00a0 produced pectin\u00a0 gel in ( apple pectin) with a significant\u00a0 non-significant\u00a0 effect\u00a0 of\u00a0 gel made from\u00a0 banana\u00a0 peel\u00a0 at\u00a0 a concentration\u00a0 of\u00a0 3g\u00a0\u00a0 the\u00a0 pH\u00a0 was\u00a0 3.3 ,\u00a0 3.4 ,\u00a0 3.5respectively binisba1g for commercial gel of commercial pectin and green, yellow\u00a0 banana peel pectin\u00a0 respectively .The gel\u00a0 produced with 2g of commercial pectin and green and yellow peel was ( 3.5 , 3.6, 3.8 ) respectively.<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text]Inventors: Agricultural Engineer. Asmaa Hamoudi Karim\/Anbar Directorate of Agriculture Prof. Dr. Ethar Zaki Naji \/Tikrit University, College of Agriculture Lecturer &#8230; <\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[6],"tags":[],"class_list":["post-22919","post","type-post","status-publish","format-standard","hentry","category-Patents"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Manufacture of pectin gel extracted from banana peels instead of commercial apple pectin gel - University of Baghdad<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/en.uobaghdad.edu.iq\/?p=22919\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Manufacture of pectin gel extracted from banana peels instead of commercial apple pectin gel - University of Baghdad\" \/>\n<meta property=\"og:description\" content=\"[vc_row][vc_column][vc_column_text]Inventors: Agricultural Engineer. 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