Effect of maturity levels and blanching temperature on extraction of pectin from jackfruit rags and study its properties

Abstract

In the present investigation effect of different maturity stage i.e. Middle stage (5 to 13 week) and Ripe (14 to 18 week) and different blanching temperature (75 ℃, 85 ℃ and 95 ℃) on extraction of jackfruit rags pectin was carried out. The result indicated that blanching as a pretreatment plays a significant role p≤0.05. Thus, the middle stage jackfruit and blanched sample at 95 ℃ for 5 min given favorably higher values in terms of tested properties and yields. The Yield (16.179%), Moisture content (8.518%), Ash content (1.249%), pH (5.338), Methoxyl content (3.849%), Anhydronaunic acid (55.035%), Equivalent weight (483.325 mg/mol), Degree of esterification (39.662%), Galucteronic acid (62.267%) and Intrinsic viscosity (2.856 dL/g). Jackfruit rags is better source of pectin at middle stage and 95 ℃ blanching as pretreatment. Thus, sourcing pectin from natural fruit rags like jackfruit waste could also add economic value to the rural economy and promote sustainable development.