الفهرس 
IntrodctionOnly 14 pages are availabe for public view
 |  | from | 214 |  |  |
| | | from | 214 | | |
Abstract
This study was carried out as an attempt to utilize plentiful amounts of citrus peel waste and apple pomace as by-products from canning industry in producing pectin, which is considered as a strategic material for food and drug industries.
The pectin was extracted from dried and wet citrus peel (lemon, orange, grapefruit and shaddock) and Egyptian apple pomace using different methods. The produced pectin was evaluated for its suitability for food industries. Also, the pectin was extracted from different blends of citrus peel and apple pomace under the optimal conditions to obtain the highest pectin yield with highly quality properties.
Also, Scanning Electron Microscopy studies were carried out on all extracted pectin from different sources and blends to investigate the microstructure of pectin molecule, behavior of each extracted pectin during gel formation and to find an index for discovering adulteration with low quality pectin.
Finally, the extracted pectins under the optimal conditions were used in making of fig jam. The obtained results can be summarized as follows :-
I. Citrus peel and apple pomace were prepared for pectin extraction by removing citrus oil and leaching in hot water to inactivate pectin enzyme.