Vol. 8, Issue 10, Part K (2024)

In the present investigation effect of different maturity stage i.e. Middle stage (5 to 13 week) and Ripe (14 to 18 week) and different blanching temperature (75 ℃, 85 ℃ and 95 ℃) on extraction of jackfruit rags pectin was carried out. The result indicated that blanching as a pretreatment plays a significant role p≤0.05. Thus, the middle stage jackfruit and blanched sample at 95 ℃ for 5 min given favorably higher values in terms of tested properties and yields. The Yield (16.179%), Moisture content (8.518%), Ash content (1.249%), pH (5.338), Methoxyl content (3.849%), Anhydronaunic acid (55.035%), Equivalent weight (483.325 mg/mol), Degree of esterification (39.662%), Galucteronic acid (62.267%) and Intrinsic viscosity (2.856 dL/g). Jackfruit rags is better source of pectin at middle stage and 95 ℃ blanching as pretreatment. Thus, sourcing pectin from natural fruit rags like jackfruit waste could also add economic value to the rural economy and promote sustainable development.