Studies on cocoa pod husk pectin
The husks of ripe and immature Amazon cocoa pods have been analysed for their pectin content. Dry pectin prepared by mild acid extraction forms 8-11 percent of the dry ripe pod husk and 25-29 percent of the same tissue of immature fruits. Its carbohydrate composition is similar to that of apple pectin, containing mainly the sugars associated with the pectic group of substances. Acid hydrolysis of the dry preparations yield about 60 percent galacturonic acid. It is concluded that further studies on the physico-chemical and jelly-forming characteristics are needed for the evaluation of cocoa pod husks as a commercial source of pectin
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St. Augustine (Trinidad y Tobago)
1972
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| Subjects: | THEOBROMA CACAO, CASCARAS DE CACAO, PECTINAS, COMPOSICION QUIMICA, CARBOHIDRATOS, CLONES AMELONADOS, |
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KOHA-OAI-BVE:670822021-06-18T12:27:59ZStudies on cocoa pod husk pectinProceedings Jones, Earl 81495 107834 Quesnel, V.C. 56331 Chalmers, W.S. 68473 Fordham, R. 80036 Iton, E.F. eds. 40172 Adomako, D. 97646 Murray, D.B. 5330 Cocoa Research Institute, St. Augustine (Trinidad y Tobago) 4. International Cocoa Research Conference St. Augustine (Trinidad y Tobago) 8-18 Ene 1972 St. Augustine (Trinidad y Tobago)1972The husks of ripe and immature Amazon cocoa pods have been analysed for their pectin content. Dry pectin prepared by mild acid extraction forms 8-11 percent of the dry ripe pod husk and 25-29 percent of the same tissue of immature fruits. Its carbohydrate composition is similar to that of apple pectin, containing mainly the sugars associated with the pectic group of substances. Acid hydrolysis of the dry preparations yield about 60 percent galacturonic acid. It is concluded that further studies on the physico-chemical and jelly-forming characteristics are needed for the evaluation of cocoa pod husks as a commercial source of pectinThe husks of ripe and immature Amazon cocoa pods have been analysed for their pectin content. Dry pectin prepared by mild acid extraction forms 8-11 percent of the dry ripe pod husk and 25-29 percent of the same tissue of immature fruits. Its carbohydrate composition is similar to that of apple pectin, containing mainly the sugars associated with the pectic group of substances. Acid hydrolysis of the dry preparations yield about 60 percent galacturonic acid. It is concluded that further studies on the physico-chemical and jelly-forming characteristics are needed for the evaluation of cocoa pod husks as a commercial source of pectinTHEOBROMA CACAOCASCARAS DE CACAOPECTINASCOMPOSICION QUIMICACARBOHIDRATOSCLONES AMELONADOS |
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Costa Rica |
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biblioteca |
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THEOBROMA CACAO CASCARAS DE CACAO PECTINAS COMPOSICION QUIMICA CARBOHIDRATOS CLONES AMELONADOS THEOBROMA CACAO CASCARAS DE CACAO PECTINAS COMPOSICION QUIMICA CARBOHIDRATOS CLONES AMELONADOS |
| spellingShingle |
THEOBROMA CACAO CASCARAS DE CACAO PECTINAS COMPOSICION QUIMICA CARBOHIDRATOS CLONES AMELONADOS THEOBROMA CACAO CASCARAS DE CACAO PECTINAS COMPOSICION QUIMICA CARBOHIDRATOS CLONES AMELONADOS Jones, Earl 81495 107834 Quesnel, V.C. 56331 Chalmers, W.S. 68473 Fordham, R. 80036 Iton, E.F. eds. 40172 Adomako, D. 97646 Murray, D.B. 5330 Cocoa Research Institute, St. Augustine (Trinidad y Tobago) 4. International Cocoa Research Conference St. Augustine (Trinidad y Tobago) 8-18 Ene 1972 Studies on cocoa pod husk pectin |
| description |
The husks of ripe and immature Amazon cocoa pods have been analysed for their pectin content. Dry pectin prepared by mild acid extraction forms 8-11 percent of the dry ripe pod husk and 25-29 percent of the same tissue of immature fruits. Its carbohydrate composition is similar to that of apple pectin, containing mainly the sugars associated with the pectic group of substances. Acid hydrolysis of the dry preparations yield about 60 percent galacturonic acid. It is concluded that further studies on the physico-chemical and jelly-forming characteristics are needed for the evaluation of cocoa pod husks as a commercial source of pectin |
| format |
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| topic_facet |
THEOBROMA CACAO CASCARAS DE CACAO PECTINAS COMPOSICION QUIMICA CARBOHIDRATOS CLONES AMELONADOS |
| author |
Jones, Earl 81495 107834 Quesnel, V.C. 56331 Chalmers, W.S. 68473 Fordham, R. 80036 Iton, E.F. eds. 40172 Adomako, D. 97646 Murray, D.B. 5330 Cocoa Research Institute, St. Augustine (Trinidad y Tobago) 4. International Cocoa Research Conference St. Augustine (Trinidad y Tobago) 8-18 Ene 1972 |
| author_facet |
Jones, Earl 81495 107834 Quesnel, V.C. 56331 Chalmers, W.S. 68473 Fordham, R. 80036 Iton, E.F. eds. 40172 Adomako, D. 97646 Murray, D.B. 5330 Cocoa Research Institute, St. Augustine (Trinidad y Tobago) 4. International Cocoa Research Conference St. Augustine (Trinidad y Tobago) 8-18 Ene 1972 |
| author_sort |
Jones, Earl 81495 |
| title |
Studies on cocoa pod husk pectin |
| title_short |
Studies on cocoa pod husk pectin |
| title_full |
Studies on cocoa pod husk pectin |
| title_fullStr |
Studies on cocoa pod husk pectin |
| title_full_unstemmed |
Studies on cocoa pod husk pectin |
| title_sort |
studies on cocoa pod husk pectin |
| publisher |
St. Augustine (Trinidad y Tobago) |
| publishDate |
1972 |
| work_keys_str_mv |
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| _version_ |
1756056927638388736 |