| Abstrakt: |
The study was conducted for measuring the efficiency of pectin extraction from tomato peels using different extraction methods (cold water, hot water, alcoholic (ethanol) and ultrasonic) extraction. The water extraction by using acidified (hydrochloric acid) distilled water, with/without ultrasonic treatment. After that evaluate the pectin extract effectiveness in preparing the strawberry jam and studying its acceptability as a food product. Testing techniques for determined the performers efficiency of extraction methods (high-performance chromatography-HPLC, UV-visible spectrophotometer, fourier transform infrared spectroscopy-FTIR. Atomic absorption spectrophotometer) showed the efficiency of the ultrasonic extraction method compared with other methods through of the percentage of chemical components in dry tomato peels was estimated as ash (6.5%), moisture (5.2%), fiber (8.3)%, fat (2.8)%, carbohydrates 42.0% and protein 25.2%, the mineral elements and pH were estimated in tomato peels and pH value 5.25, Significant differences (p £ 0.05) were found in the amount of mineral elements (Ca, Na, K, Fe) and the value of (Fe) was (0.0) due to the iron concentration in the pulp and seeds, and the highest percentage was (ca) (41.7). Different pectin extracts were treatment to jam preparing and compared with jam preparing with tomato peels as control 1 and jam made from commercial pectin as control 2. The results showed high significant differences (p £ 0.01) in the sensory tests of strawberry jam in (appearance, texture, taste, color and smell), in treatment of ultrasonic pectin extract (the best) while the results showed the least efficiency were the tomato peels addition. From it, we conclude the possibility of extracting pectin from tomato peels by using ultrasound technique in the production of strawberry jam with high quality instead of using commercial pectin for its advantages in terms of manufacturing, saving materials, low costs and high quality in product characteristics. [ABSTRACT FROM AUTHOR] |
