Properties of ectin isolated from Lawulu (Crysophylum roxbergi G Don) and development of jam and fruit leather using Lawulu and pineapple
Malangani, K.G.P. and Gamlath, Shirani 2001, Properties of ectin isolated from Lawulu (Crysophylum roxbergi G Don) and development of jam and fruit leather using Lawulu and pineapple, Tropic agricultural research, vol. 13, pp. 51-60.
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Lawulu fruit (Crysophylum roxberghi GDon) possess nutritional, medicinal and functional properties. However, it is less consumed due to its characteristic off flavour. The present study was carried out to investigate the potential of utilizing lawulu fruit for isolation of pectin and to develop jam and fruit leather. Products were evaluated based on physico-chemical and sensory properties.
Pectin isolated fromf irm ripe lawuluf ruit using 0.1 M hydrochloric acid followed by 96% ethanol precipitation yielded 7. 3% pectin on wet weight basis and 26.1% on dry weight basis. The isolated pectin contained 0.74% ash, 0.02% acetyl content and 7.85% methoxyl content with equivalent weight 993.5. These values were comparable with commercial high methoxyl pectin. In addition, Iawulu pectin at 1.5% concentration formed a gel within 12-14 min in the presence of 68% sucrose and 0.5% citric acid.
Jam was prepared by using Iawulu-pineapple ratio as 1:2, 1:1 and 2:1 respectively. The gel strength of jam (650 Brix and pH 3.1) at 0.35% commercial high methoxyl pectin was comparable with commercial mixed fruit jam. Sensory evaluation indicated a significant preference (p<.05) for jam containing lawulu-pineapple ratio of 1:2 and 1.1 respectively overthe ratio of 2:1. With increased lawulu percentage both yellowness and lightness of jam increased significantly (p<0.05).
Fruit leather was prepared by changing lawulu-pineapple ratio as 1:2, 1:1 and 2:1 respectively with 20% sucrose, 0.3% citric acid, 0.05% pectin and 100 ppm potassium metabisulphite followed by drying at 65±10C for 12-14 h. Sensory evaluation data revealed that changes in lawulu-pineapple ratio had no significant effect on taste, texture and overall quality of fruit leather. However, significant preference (p<0.05) for colour was observed with increasing lawulu percentage. Both yellowness (b' value) and lightness (L'value) of fruit leather were sign[icantly increased (p<0.05) with increasing lawulu percentage.
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