ABSTRACT
Distribution .....................................................275 9.4.2 Pectin Extraction ..............................................................................275
9.4.2.1 Laboratory Extraction.......................................................275 9.4.2.2 Industrial Extraction .........................................................276 9.4.2.3 Production of Fruit Dietary Fiber ....................................277
9.4.3 Physical and Chemical Characterization Methods..........................278 9.4.3.1 Determination of End-Reducing Sugars ..........................278 9.4.3.2 Pectin Quantitation in Samples ........................................278 9.4.3.3 Determination of Degree of Esterification .......................279 9.4.3.4 Analysis of Neutral Sugars...............................................280 9.4.3.5 Molecular Weight..............................................................280 9.4.3.6 Rheological and Textural Characterization ......................280
