Mango Peel Pectin by Microwave-Assisted Extraction and Its Use as Fat Replacement in Dried Chinese Sausage

In this research, low-fat dried Chinese sausage was formulated with mango peel pectin (MPP; 0%, 5%, 10%, and 15% (w/w)) extracted by microwave assisted extraction (MAE). The extractable yield of pectin attained from peel of Nam Dok Mai variety was achieved at 13.85% using 700-watt power. The extract...

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Detalles Bibliográficos
Autores principales: Wongkaew, Malaiporn, Sommano, Sarana Rose, Tangpao, Tibet, Rachtanapun, Pornchai, Jantanasakulwong, Kittisak
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231197/
https://www.ncbi.nlm.nih.gov/pubmed/32272742
http://dx.doi.org/10.3390/foods9040450

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231197/
https://www.ncbi.nlm.nih.gov/pubmed/32272742
http://dx.doi.org/10.3390/foods9040450

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