Publications by authors named "Khodidash Baraiya"
Article Synopsis
- The research isolated pectin from the peels of seven citrus fruits to compare its physical and chemical properties and evaluate its potential uses in food industries.
- The highest yield of pectin was found in one type of citrus fruit, while the lowest came from another; all samples showed high equivalent weight, indicating good viscosity and water binding capabilities.
- Analysis showed varying bond patterns in the pectin samples, with hydrophobic variants suitable for applications like hydrogels and food packaging, while hydrophilic types are better for gelling and thickening agents.
