Extraction of Pectin from Lemon and Orange Fruits Peels and Its Utilization in Jam Making

Abstract

This study aimed to extract pectin fro m orange and lemon peels and its utilization use in the production of jam. Jam was processed using the extracted pectin as well as commercial pectin, then physicochemical characteristics and sensory evaluation were determined for the products. The amount of pectin extracted fro m orange peel and lemon peels on fresh basis was 15.25% and 20.75%, respectively. Jam made using pectin ext racted fro m orange pectin jam OPJ and lemon pectin jam LPJ contained 60%, 61% total soluble solids, respectively, while the reducing sugar content, pH, moisture and ash values were; 2.96% and 5.027%, 4.2 and 3.5, 29% and 28%, 0.36% and 0.35%, respectively. Ho wever, the contents of sodium, and calciu m were 188 and 160, 148 and 153 and 35, 24 mg/ 100g in OPJ and LPJ, respectively. The content of vitamin C of OPJ and LPJ were 35, 51 mg/100g, respectively. The sensory analysis indicated that all types of jams were accepted by panelists. It is reco mmended to encourage production of jam at ho me level using local raw materials under strict conditions as well as the using of natural pectin fro m local fruits for the production of jams.