Shimeles, Admassu (Assoc. Prof.)Fikirte, Eshetu2019-01-162023-11-102019-01-162023-11-102018http://etd.aau.edu.et/handle/12345678/15788This study aimed to extract pectin from citron fruits whole parts (the edible and the peel parts) and its utilization in the production of (citron and pumpkin) blended jams. Pectin was extracted from citron using conventional and non-conventional (microwave extraction) methods. In conventional method, maximum yield of 24.55% of pectin was obtained with at temperature 90◦C, 2hour extraction, and 350ml solvent volume. Whereas in microwave extraction method, was used for different time interval maximum yield of 39.22% of pectin was obtained by 1M citric acid solvent and 6min. Quality of microwave extracted pectin was determined in respect of methoxyl and galacturonic acid contents, degree of esterification, equivalent weight, solubility and color. The equivalent weight of pectin isolated from citron fruit using citric acid and acidified distilled water with 10% nitric acid as reagents contained 158.35 and 897.1 respectively. The percent methoxyl content of isolated pectin showed higher by using acidified distilled water. The percent galacturonic acid of isolated pectin was found to be higher by using acidified distilled water as compared to citric acid as reagents. The pectin extracted using acidified distilled water with nitric acid in this study can be categorized as high methoxyl pectin because it has more than 50%of degree of esterification. Microwave extracted pectin’s and commercial pectin was used for jam’s preparation. Physicochemical, microbiological and sensory evaluation of developed jam was observed.en-USPectinExtraction methodCitron fruitjamsThesis