The extraction of pectin from ridge gourd (Luffa acutangula)

Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/9005

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DC Field	Value	Language
dc.contributor.author	Lee, Wien Chian	-
dc.date.accessioned	2018-05-22T04:29:09Z	-
dc.date.available	2018-05-22T04:29:09Z	-
dc.date.issued	2007	-
dc.identifier.uri	http://umt-ir.umt.edu.my:8080/xmlui/handle/123456789/9005	-
dc.description.abstract	The objectives of this study were to determine the yield of pectin from ridge gourd skin, pulp and seed using different extraction method and to study the effect of pH on the extraction of pectin from ridge gourd. The extracted pectin was used to analyze the degree of esterification and gel strength. Extraction of pectin was done using Shkodina et al., ( 1998), Mesbahi et al., (2005) and Gnanasambandam and Proctor, ( 1999) for the skin pulp and seed of the ridge gourd.	en_US
dc.language.iso	en	en_US
dc.publisher	Terengganu: Universiti Malaysia Terengganu	en_US
dc.subject	LP 21 FASM 3 2007	en_US
dc.subject	Lee, Wien Chian	en_US
dc.title	The extraction of pectin from ridge gourd (Luffa acutangula)	en_US
dc.type	Working Paper	en_US
Appears in Collections:	Fakulti Agroteknologi dan Sains Makanan

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