Mango peel pectin by microwave-assisted extraction and its use as fat replacement in dried chinese sausage

• Main Authors: Malaiporn Wongkaew, Sarana Rose Sommano, Tibet Tangpao, Pornchai Rachtanapun, Kittisak Jantanasakulwong
• Format: Journal
• Published: 2020
• Subjects: Agricultural and Biological Sciences; Health Professions; Immunology and Microbiology
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85083290111&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/70058
• Institution: Chiang Mai University

© 2020 by the authors. In this research, low-fat dried Chinese sausage was formulated with mango peel pectin (MPP; 0%, 5%, 10%, and 15% (w/w)) extracted by microwave assisted extraction (MAE). The extractable yield of pectin attained from peel of Nam Dok Mai variety was achieved at 13.85% using 700-...