Dissertation presentation of B. Tech.

Degree in Food Technology

OPTIMIZATION AND CHARECTERIZATION OF PECTIN EXTRACTED FROM AVOCADO SEED (Persea

americana) AND ITS EFFECT ON QUALITY CHARACTERISTICS OF YOGURT

Prepared by
Puza Regami

Nagarik College
Institute of Science and Technology
Tribhuvan University, Nepal
2023
OPTIMIZATION AND CHARECTERIZATION OF PECTIN EXTRACTED FROM AVOCADO SEED
(Persea americana) AND ITS EFFECT ON QUALITY CHARACTERISTICS OF YOGURT

Presentation Outline
 Introduction
• Statement of problem
• Objectives
• Significance of study
• Limitations of the study
 Materials and Methods
 Result and discussion
 Conclusions and recommendation
 Color plate
 Acknowledgement
INTRODUCTION
INTRODUCTION
 Avocado (Persea americana Mill.) is a tropical and subtropical fruit that is native to Mexico and Central
America. Mexico, as the predominant global source, cultivates over 30% of the world's avocados, making it
the primary producer and exporter of this economically impactful crop.

 Pectin, a heteropolysaccharide found in the primary cell walls of many plants, is

typically extracted as a white to light brown powder from citrus fruits..
 Its applications span various products, serving as a gelling
agent in jams and jellies, and finding use in medicines,
sweets, fruit juices, and milk drinks as a stabilizer.

 The primary role of pectin in the food industry is as a gelling

agent, thickener, and stabilizer.
INTRODUCTION
 Yogurt stands out as a highly popular fermented dairy product consumed globally,
owing to its prized organoleptic and nutritional qualities

 It is produced through the lactic fermentation of two specific strains,

namely Streptococcus thermophilus and Lactobacillus bulgaricu

 An essential aspect of yogurt is its texture, which can be enhanced

through the incorporation of gelling, thickening, or stabilizing agents,

 Within these additives, water-soluble macromolecules or

hydrocolloids, particularly pectin derived from apple pomace
and citrus peel, play a significant role.
 STATEMENT OF PROBLEM

 Nepal is the largest importer of pectin and generally

imported from India.

 There is no production of pectin within Nepal

 The effective utilization of food waste and by-products holds

significant potential for obtaining functional ingredients
OBJECTIVES
General Objective

 This study was optimization and characterization of pectin

extracted from avocado seeds and its effect on quality
characteristics of yogurt.
OBJECTIVES Specific objective

1. To optimize the extraction of pectin from avocado seeds.

2. To carryout characterization of the avocado seeds (moisture,
ash, equivalent weight, degree of esterification, methoxyl
content and anhydrouronic acid content).
3. To carry out physical, chemical and microbiological analysis
of fresh yogurt samples (moisture, fat, total solid, total plate
count, fat and ash).
4. To study the changes in syneresis and titratable acidity in
yogurt samples up to 7 days of storage.
Significance of study
 The aim of the study had undertaken to characterize the
pectin extracted from seed of avocado and its effect in yogurt

 These by-products could significantly reduce waste and

environmental issues, while simultaneously yielding valuable
nutritional, health, and industrial advantage.
 The quality of yogurt is significantly influenced by its
texture, which can be enhanced through the application of
gelling, thickening, or stabilizing agents, contributing to its
overall improvement
1. Structural analysis of pectin could not be performed.
2. Textural analysis of product could not be performed.
3. Gel strength of pectin and product could not be measured.
 Raw Materials
 Collection of sample

 Avocado seed ( Persea americana) was collected from local

market of Gaindakot.

Milk was collected from local market of Gaindakot.

 Chemicals and glass ware

 All chemicals, glassware and equipment required were used from the
laboratory of nagarik collage, Chitwan.
Methods
 Seed powder preparation
 Each fruit were divided and seeds are taken out manually. Seeds were washed to remove any types
of dust and dirt and residues, then seeds were cut into small pieces and dried in hot air oven at 50 ℃
for 48 h. The dried seeds were grounded using blender

 Obtained seed powder were packed in plastic (PP) bags and

stored for further extraction.

 Pasteurization of milk
Milk is pasteurized at 90℃ for 15 min.
Fig; preparation of avocado seed powder
Extraction of pectin from seed powder.

Fig; exctraction of pectin from seed

powder.
 Formulation of Sample
 Physical procedure References
parameter
ANALYTIC AL METHODS Moisture content Hot air oven at (103 Rangana, 1986
± 2)º & immisible
solvent
Titrable acidity & Acidity by titration Rangana, 1986
pH and pH by using pH
meter
Total Ash Incinerating all Rangana, 1986
organic matter at
550°C

Microbial Analysis Using the plate Aneja et al., 2010

count agar, potato- AOAC, 2005
dextrose agar &
pour plate
technique
Total solid Hot air oven at (103 Rangana, 1986
± 2)º & immisible
solvent
STATISTICAL ANALYSIS

 All measurements were made in triplicates.

 A two way ANOVA is used to test the data with 5 %

level of significance Gensta 5 release 12.1 software
package. Independent t-test was performed by using
design export.

 Microsoft Excel LTSC MSO (version 2207) developed by

Microsoft Corporation (2021) was used for data
documentation, calculation and graph plot.
  CHEMICAL ANALYSIS OF AVOCADO SEED

 The chemical composition of pectin is presented in a table as

follow:

Parameters Avocado Seed

Equivalent weight (g/ml) 5555.6

MeO(%) 45.068
AUA (%) 76.21
D.E.(%) 3.3574
Moisture (%) 41.5%
Ash (%) 0.3%
Pectin grade LMP
 Chemical composition of yoghurt

S.N Parameter Pectin Non Pectin

1. Moisture 81.92 82.22

2. Ash 1.01 1.193

3. Total Solid 15.1 15.2

 Physiochemical analysis of yoghurt

 Syneresis Non Pectin Pectin

22

20

18

Syneresis
16

14

12

10
0 2 4 6 8

Days
Titrable acidity

1.6

1.4

1.2

Acidity
0.8
pectin
0.6
Non pectin
0.4

0.2

0
1 3 5 7

Days
Moisture content

pectin

84

83

82

moisture(%)
81

80

79

78

77
1 3 5 7
Days