Gelling Characteristics of Pectin From Sunflower Head Residues

Abstract

ABSTRACT Gelling properties of sunflower head pectin were studied using two instrumental methods: the standard sag method and the Instron textural profile method. For the Instron method, the jellies were formulated with 0‐60% sugar content with various amounts of calcium chloride (30 to 90 mg/g pectin) at pHs 5.4 and 6.0. Sunflower pectin had a gel power of 110 compared to 100 for a citrus low‐methoxyl pectin and 120 for an amidated low‐methoxyl pectin. Sunflower pectin formed jellies under all experimental conditions. Sunflower pectin has a high potential for producing low‐caloric foods, particularly when a near‐neutral taste is required.