Pectin extracted from mango (Mangifera indicia L.) peel is commonly utilized as a gel-
forming agent in food and pharmaceutical applications. In Ethiopia, there is a substantial …

The aim of this study was to determine the physicochemical properties, extract and
characterise pectin from green (Morado), purple (Algerian), and orange (Gymno carpo) …

The study examined the quality properties and antioxidant activities of stick jelly replaced
with 0, 25, 50, and 100% tomato juice instead of water. The moisture content of the stick jelly …

The objective of this research was to extract and characterize the pectin from the fruit peels
of Ethiopian prickly pears (EPP)(Opuntia ficus-indica) using microwave assisted method …

ABSTRACT Pectin extracted from Sapodilla (Manikara zapota) peel was assessed for its
jelling property in three different concentrations, 5%, 7% and 10% by develo** three jam …

The present study aimed to compare the raw and pasteurized goat milks in aspects of
physicochemical composition, microbiological quality, and stability of lactic acid bacteria …

Fig is familiar in the World as a edible fruit, but technically it is not a fruit it is a container,
called a syconium, which is oddly an inside out flower cluster. The present study was …

The aim of this study was to develop and assess the physicochemical stability of umbu‐caja
diet jams during storage under ambient conditions. Five jam formulations were prepared …

This research explores the physicochemical properties and antioxidant activities of pectin
derived from Citrus macroptera peel (CMP) by conventional heating extraction (CHE) …

The study investigated the potential of anchote (Coccinia abyssinica [Lam.] Cogn.) tuber
powder as a substitute to commercial pectin. Mixture D-optimal design was used to generate …