Screening of the variable levels of ascorbic acid concentration, temperature, and pH on extraction of crude pectin from caco pod husk.

Screening of the variable levels of ascorbic acid concentration, temperature, and pH on extraction of crude pectin from caco pod husk.

Cacao pod husks (CPH) make up most of the cacao fruit that are usually underutilized during the production of cacao-based products and contribute to existing ecological problems in the country. This warrants the investigation of CPH for other beneficial uses, such as a natural excipient for pharmace...

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Bibliographic Details
Main Authors: Tocayon. Anthony C. (Author), Icaldre, Rabin I., Velasco (Author), Ma. Cailah Joyce D. (Author)
Other Authors: Ladignon, Ethel Andrea C. (adviser.)
Format: Thesis
Language:English
Subjects:
Cacao. > Utilization > Philippines.
Cacao pod husks.
Natural excipients.
Pectin extraction.
Box-Behnken design.
Galacturonic acid content.