Optimization of pectin extraction from cocoa husk using citric acid by Response Surface Methodology (RSM) / Noor Fatin Toha

• Main Author: Toha, Noor Fatin
• Format: Student Project
• Language: English
• Published: Faculty of Applied Sciences 2013
• Subjects: Organic chemistry; Food processing and manufacture; Cacao. Chocolate. Cocoa. Cocoa processing
• Online Access: http://ir.uitm.edu.my/id/eprint/9664/1/PPb_NOOR%20FATIN%20TOHA%20AS%2013_5%201.pdf; http://ir.uitm.edu.my/id/eprint/9664/
• Institution: Universiti Teknologi Mara

Pectins are complex carbohydrate molecules found in cell wall and middle lamella of plant. Cocoa husk, a by-product in cocoa processing was investigated as a potential source of pectin. This study examined variables that influence pectin extraction from cocoa husk using citric acid. The variables us...