Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2009

Pectin is a common gelling agent in sugar-concentrated products lie jams, jellies and marmalades. Pectin belongs to a group of closely related polysaccharides located in the middle lamella and primary cell walls of higher plants. In this product development study, pectin was extracted from the pomelo wastes (peel and albedo). Pomelo fruit was used since it is abundant in the country and is a cheaper source of pectin compared to expensive and imported citrus fruits. Extraction of pectin was done using hydrochloric acid, ethanol precipitation, and vacuum-oven drying. The pectin obtained was validated through a chemical test based on the reaction of hydroxamic acids with ferric ion. The pectin obtained was applied to guava-jelly for sensory evaluation. It was done using paired forced preference test. Results from the paired forced preference test revealed that pomelo pectin is more preferred than commercial pectin ( Pomona?sTM Universal citrus pectin) at 65% preference and is significantly different at 0.05 level of significance. The moisture content of the pomelo pectin as food ingredient is 17.02%; hence, it belongs to low moisture foods. MSI determination was performed and it was observed that the pomelo pectin product is highly hygroscopic, therefore, it should be packed into unventilated or airtight containers. The product is highly stable at low relative humidity and from literature; it must be stored at about 140C to 340C.