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Studies on cocoa pod husk pectin Proceedings

by Jones, E; Quesnel, V.C; Chalmers, W.S; Fordham, R; Iton, E.F. eds; Adomako, D; Murray, D.B; Cocoa Research Institute, St. Augustine (Trinidad y Tobago); 4. International Cocoa Research Conference St. Augustine (Trinidad y Tobago) 8-18 Ene 1972.
Publisher: St. Augustine (Trinidad y Tobago) 1972Description: p. 647-650.Subject(s): THEOBROMA CACAO | CASCARAS DE CACAO | PECTINAS | COMPOSICION QUIMICA | CARBOHIDRATOS | CLONES AMELONADOS | THEOBROMA CACAO | COCOA HUSKS | PECTINS | CHEMICAL COMPOSITION | CARBOHYDRATES | THEOBROMA CACAO | COQUE DE CACAO | PECTINE | COMPOSITION CHIMIQUE | GLUCIDESummary: 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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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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