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% (<i>w/w</i>)) 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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-04-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/4/450 |