Technical note: comparative aspects of pectin extracted from the peels of different varieties of mango.
Srirangarajan A. N., Shrikhande A. J.
Author Affiliation: Biochemistry and Food Technology Division, Bhabha Atomic Research Centre, Bombay 400 085, India.
Journal of Food Technology 14 : 539-541
Abstract : Data on the yield, methoxyl content, anhydrouronic acid content, degree of esterification, molecular weight, setting time and jelly grade showed that pectins from fruit peel of the mango cvs Dassehri and Langra compared well with pectins from other sources.