Valorization of Cocoa Husks: Pectin Recovery

<table class="fixed-width table-group" id="tab4"><tr><td><table class="table"><colgroup><col style="width:11.31em"/><col style="width:6.85em"/><col style="width:6.85em"/><col style="width:6.85em"/></colgroup><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr class="thead"><td class="align_left"> </td><td class="align_center" colspan="3">Ethanol concentration</td></tr><tr class="thead"><td class="align_left"> </td><td class="align_center">40%</td><td class="align_center">45%</td><td class="align_center">63%</td></tr><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr><td class="align_left">Extraction yield (g AGA/100 g dry husks)</td><td class="align_center">8.1 ± 0.1</td><td class="align_center">8.0 ± 0.1</td><td class="align_center">7.8 ± 0.2</td></tr><tr><td class="align_left">%DM</td><td class="align_center">32.0 ± 0.6</td><td class="align_center">31.5 ± 0.6</td><td class="align_center">31.0 ± 0.5</td></tr><tr><td class="align_left">Acetylation degree</td><td class="align_center">1.8 ± 0.1</td><td class="align_center">1.9 ± 0.1</td><td class="align_center">1.9 ± 0.1</td></tr><tr class="table-tr"><td colspan="4"><hr class="tbody-hr"/></td></tr></table></td></tr><tr class="table-fn"><td><div>Values are mean ± standard deviations for n = 3.<br/></div></td></tr></table>

<div>Characterization of pectin obtained with different ethanol concentrations in the washing operation.</div>

International Journal of Food Science

Valorization of Cocoa Husks: Pectin Recovery

Table 4