Effect of ammonium oxalate and acetic acid at several extraction time and pH on some physicochemical properties of pectin from cocoa husks
(Theobroma cacao)

Nazaruddin Ramli; Asmawati

doi:10.5897/AJFS11.107

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 978

Full Length Research Paper

Effect of ammonium oxalate and acetic acid at several extraction time and pH on some physicochemical properties of pectin from cocoa husks (Theobroma cacao)

Nazaruddin Ramli1* and Asmawati2

1School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia. 2Department of Agricultural Product Technology, Faculty of Agriculture, Syiah Kuala University, 23111, Banda Aceh, Indonesia.
Email: [email protected]

Article Number - C56B3C310930
Vol.5(15), pp. 790 - 798 , December 2011
https://doi.org/10.5897/AJFS11.107

Accepted: 31 October 2011
Published: 15 December 2011

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