Extraction and process optimization of bael fruit pectin.

Pectin was extracted at temperature of 100 and 120°C with two different pH conditions each, pH 1.5 and pH 2 along with different extraction ratios, ER1:1, 1:1.5 and 1:2 respectively. Data obtained were analyzed statistically using ANOVA (no blocking) at 5% level of significance, which showed that there was significant difference ( p  < 0.05) between the pectin extracted at 100°C, pH 1.5 and extraction ratios of 1:1, 1:1.5, and 1:2, respectively, whereas there was not any significant difference between extraction at 120°C, pH 1.5 and extraction ratios of 1:1, 1:1.5, and 1:2 respectively. Also, there was no any significant difference between pectin extracted at 100°C, pH 2, extraction ratios 1:1, 1:1.5, and 1:2 and also at 120°C, pH 2, 1:1, 1:1.5, and 1:2 respectively. Best yield of pectin was found at temperature 120°C, pH 1.5 and ER 1:1.5.