Optimization of pectin extraction from sweet potato peels using citric acid and its emulsifying properties
Background: Pectin is a natural polysaccharide that has been used widely as a stabilizer in food emulsion system. Objective: This study aimed to optimize the yield of pectin extracted from sweet potato residue and investigate its emulsifying properties. Methods: Response surface methodology (RSM) ha...
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| Main Authors: | , , |
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| Format: | Article |
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Bentham Science Publishers
2020
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| Subjects: | |
| Online Access: | http://eprints.utm.my/id/eprint/92857/ http://dx.doi.org/10.2174/2212798411666200207102051 |
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