Characterisation of pectins extracted from different parts of Malaysian durian rinds
Durian rinds are a potential source of pectin. The rinds consist of the outer layer of the fruit which is semiwoody and thorny and the inner layer, which is creamy white. Pectin may be present in varying amounts in different parts of the rind. Previous studies only investigated pectin content f...
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| Format: | Article |
| Language: | en |
| Published: |
2021
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| Online Access: | http://eprints.uthm.edu.my/3493/1/J12728_54857375f30e1481b02f10676a44fd93.pdf http://eprints.uthm.edu.my/3493/ |
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| _version_ | 1833417351475757056 |
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| author | Jong, Sze Hui Abdullah, Norazlin Muhammad, Norhayati |
| author_facet | Jong, Sze Hui Abdullah, Norazlin Muhammad, Norhayati |
| author_sort | Jong, Sze Hui |
| building | UTHM Library |
| collection | Institutional Repository |
| content_provider | Universiti Tun Hussein Onn Malaysia |
| content_source | UTHM Institutional Repository |
| continent | Asia |
| country | Malaysia |
| description | Durian rinds are a potential source of pectin. The rinds
consist of the outer layer of the fruit which is semiwoody
and thorny and the inner layer, which is creamy
white. Pectin may be present in varying amounts in
different parts of the rind. Previous studies only
investigated pectin content from the inner part of the
rinds. Therefore, it is essential to provide scientific
data on the pectin yield from whole durian rinds
(including the thorns). Particularly, this information
can be useful when preparing durian rinds for pectin
extraction. |
| format | Article |
| id | my.uthm.eprints-3493 |
| institution | Universiti Tun Hussein Onn Malaysia |
| language | en |
| publishDate | 2021 |
| record_format | eprints |
| spelling | my.uthm.eprints-34932021-11-18T01:32:07Z http://eprints.uthm.edu.my/3493/ Characterisation of pectins extracted from different parts of Malaysian durian rinds Jong, Sze Hui Abdullah, Norazlin Muhammad, Norhayati TX341-641 Nutrition. Foods and food supply Durian rinds are a potential source of pectin. The rinds consist of the outer layer of the fruit which is semiwoody and thorny and the inner layer, which is creamy white. Pectin may be present in varying amounts in different parts of the rind. Previous studies only investigated pectin content from the inner part of the rinds. Therefore, it is essential to provide scientific data on the pectin yield from whole durian rinds (including the thorns). Particularly, this information can be useful when preparing durian rinds for pectin extraction. 2021 Article PeerReviewed text en http://eprints.uthm.edu.my/3493/1/J12728_54857375f30e1481b02f10676a44fd93.pdf Jong, Sze Hui and Abdullah, Norazlin and Muhammad, Norhayati (2021) Characterisation of pectins extracted from different parts of Malaysian durian rinds. Research Journal of Chemistry and Environment, 25 (7). pp. 98-103. |
| spellingShingle | TX341-641 Nutrition. Foods and food supply Jong, Sze Hui Abdullah, Norazlin Muhammad, Norhayati Characterisation of pectins extracted from different parts of Malaysian durian rinds |
| title | Characterisation of pectins extracted from different
parts of Malaysian durian rinds |
| title_full | Characterisation of pectins extracted from different
parts of Malaysian durian rinds |
| title_fullStr | Characterisation of pectins extracted from different
parts of Malaysian durian rinds |
| title_full_unstemmed | Characterisation of pectins extracted from different
parts of Malaysian durian rinds |
| title_short | Characterisation of pectins extracted from different
parts of Malaysian durian rinds |
| title_sort | characterisation of pectins extracted from different
parts of malaysian durian rinds |
| topic | TX341-641 Nutrition. Foods and food supply |
| url | http://eprints.uthm.edu.my/3493/1/J12728_54857375f30e1481b02f10676a44fd93.pdf http://eprints.uthm.edu.my/3493/ |
| url_provider | http://eprints.uthm.edu.my/ |