Impact of pectin extracted from selected citrus fruit peel on overall quality of mango jam

Many research studies are paying attention to improving the waste management system by extracting bioactive compounds, creating value added products and separating valuable chemicals from various wastes. As a stabilizer, pectin is used in many fields, like pharmaceutical and food industries. It performs its duty as a gelling agent in jams, jellies, marmalades, and confectionary. It is considered very important for use in beverages of many types. The purpose of the study was to explore the effect of pectin extracted from selected citrus fruit peels in comparison with commercial pectin (control) as a gelling mediator on the overall quality of mango jam during 100 days of storage. All of the prepared samples were investigated for physico-chemical as well as sensory parameters. Results regarding physico-chemical characteristics revealed that total soluble solids (66.64 to 69.82°Brix), titratable acidity (0.64 to 0.76%), total sugar (59.63 to 61.62), and reducing sugar (16.63 to 26.30%) increased significantly (p