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Determination of the Gelificing Power of Maracuyá Shell Pectin Extracted in a Medium Acid and Its Application in Desserts.

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Title: Determination of the Gelificing Power of Maracuyá Shell Pectin Extracted in a Medium Acid and Its Application in Desserts.
Alternate Title: Determinación del Poder Gelificante de Pectina Extraída de Cáscara de Maracuyá en Medio Ácido y Su Aplicación en Postres.
Authors: Rea Jara, Leslie Catalina1, Matilde Moreno, Ana1 amoreno@espoch.edu.ec, Logroño Veloz, Mayra Alexandra2
Source: ESPOCH Congresses: The Ecuadorian Journal of S.T.E.A.M.. 2021, Vol. 1 Issue 6, p33-43. 11p.
Abstract (English): Introduction: Agro-industrial wastes contaminate on a large scale and some nutrients of functional importance found in the shells are not used, especially from fruits such as passion fruit (Passifloraedulisvar flavicarpa). Objective: The gelling power of pectin extracted with acid hydrolysis was determined by two treatments from passion fruit peel and pulp and its application in desserts. Methodology: The extraction was carried out from the shell: T1 with hydrochloric acid and T2 with citric acid. Subsequently, the gelling power was measured comparing with commercial pectin and the extracted pectin was applied to make two mousse desserts (0%, 25% and 50%) and jam (0%, 0.5%, 1% pectin) evaluated with acceptability tests applying a hedonic scale test. Results: T2 presents a higher percentage of pectin extraction yield 15.14 ± 1.22 with a (p > 0.05) with respect to T1; likewise, T2 shows greater gelling power with better consistency of the gel formed with 21 g of sugar at 65° Brix compared to commercial pectin with 38° Brix. The jam prepared with 1% extracted pectin showed a score of 7: I like it moderately with a semi-soft, spreadable texture, a light color, flavor and characteristic aroma of the fruit. The mousse with 50% extracted pectin scored 8: I like it moderately. Conclusion: Pectin is a polysaccharide of industrial and gastronomic interest, it was possible to extract it under controlled conditions of pH, time and temperature by hydrolysis with citric acid with better gelling power than commercial pectin. [ABSTRACT FROM AUTHOR]
Abstract (Spanish): Introducción: Los desechos agroindustriales contaminan a gran escala y no se aprovechan algunos nutrientes de importancia funcional que se encuentran en las cáscaras, especialmente de frutas como el maracuyá (Passifloraedulisvar flavicarpa). Objetivo: Se determinó el poder gelificante de pectina extraída con hidrólisis ácida por dos tratamientos a partir de cáscara y pulpa del maracuyá y aplicación en postres. Metodología: La extracción se realizó de la cáscara: T1 con ácido clorhídrico y T2 con ácido cítrico. Posteriormente se midió el poder de gelificación comparando con pectina comercial y se aplicó la pectina extraída para elaborar dos postres mousse (0%, 25% y 50%) y mermelada (0%, 0,5 %, 1% de pectina) evaluados con pruebas de aceptabilidad aplicando un test de escala hedónica. Resultados: El T2 presenta mayor porcentaje de rendimiento de extracción de pectina 15,14 ± 1,22 con un (p > 0,05) con respecto a T1; asimismo, T2 muestra mayor poder gelificante con mejor consistencia del gel formado con 21 g de azúcar a 65° Brix comparando con pectina comercial con 38° Brix. La mermelada preparada con 1% de pectina extraída mostró una puntuación de 7: Me gusta moderadamente con textura semiblanda, untable, color tenue sabor y aroma característico de la fruta. El mousse con 50% de pectina extraída obtuvo puntuación de 8: Me gusta moderadamente. Conclusiones: La pectina es un polisacárido de interés industrial y gastronómico se logró extraer en condiciones controladas de pH, tiempo y temperatura por hidrólisis con ácido cítrico con mejor poder gelificante que la pectina comercial. [ABSTRACT FROM AUTHOR]
Copyright of ESPOCH Congresses: The Ecuadorian Journal of S.T.E.A.M. is the property of Knowledge E DMCC and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Education Research Complete
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  Data: Determination of the Gelificing Power of Maracuyá Shell Pectin Extracted in a Medium Acid and Its Application in Desserts.
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  Data: Determinación del Poder Gelificante de Pectina Extraída de Cáscara de Maracuyá en Medio Ácido y Su Aplicación en Postres.
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  Data: <searchLink fieldCode="AR" term="%22Rea+Jara%2C+Leslie+Catalina%22">Rea Jara, Leslie Catalina</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Matilde+Moreno%2C+Ana%22">Matilde Moreno, Ana</searchLink><relatesTo>1</relatesTo><i> amoreno@espoch.edu.ec</i><br /><searchLink fieldCode="AR" term="%22Logroño+Veloz%2C+Mayra+Alexandra%22">Logroño Veloz, Mayra Alexandra</searchLink><relatesTo>2</relatesTo>
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  Data: <searchLink fieldCode="JN" term="%22ESPOCH+Congresses%3A+The+Ecuadorian+Journal+of+S%2ET%2EE%2EA%2EM%2E%22">ESPOCH Congresses: The Ecuadorian Journal of S.T.E.A.M.</searchLink>. 2021, Vol. 1 Issue 6, p33-43. 11p.
– Name: Abstract
  Label: Abstract (English)
  Group: Ab
  Data: Introduction: Agro-industrial wastes contaminate on a large scale and some nutrients of functional importance found in the shells are not used, especially from fruits such as passion fruit (Passifloraedulisvar flavicarpa). Objective: The gelling power of pectin extracted with acid hydrolysis was determined by two treatments from passion fruit peel and pulp and its application in desserts. Methodology: The extraction was carried out from the shell: T1 with hydrochloric acid and T2 with citric acid. Subsequently, the gelling power was measured comparing with commercial pectin and the extracted pectin was applied to make two mousse desserts (0%, 25% and 50%) and jam (0%, 0.5%, 1% pectin) evaluated with acceptability tests applying a hedonic scale test. Results: T2 presents a higher percentage of pectin extraction yield 15.14 ± 1.22 with a (p > 0.05) with respect to T1; likewise, T2 shows greater gelling power with better consistency of the gel formed with 21 g of sugar at 65° Brix compared to commercial pectin with 38° Brix. The jam prepared with 1% extracted pectin showed a score of 7: I like it moderately with a semi-soft, spreadable texture, a light color, flavor and characteristic aroma of the fruit. The mousse with 50% extracted pectin scored 8: I like it moderately. Conclusion: Pectin is a polysaccharide of industrial and gastronomic interest, it was possible to extract it under controlled conditions of pH, time and temperature by hydrolysis with citric acid with better gelling power than commercial pectin. [ABSTRACT FROM AUTHOR]
– Name: Abstract
  Label: Abstract (Spanish)
  Group: Ab
  Data: Introducción: Los desechos agroindustriales contaminan a gran escala y no se aprovechan algunos nutrientes de importancia funcional que se encuentran en las cáscaras, especialmente de frutas como el maracuyá (Passifloraedulisvar flavicarpa). Objetivo: Se determinó el poder gelificante de pectina extraída con hidrólisis ácida por dos tratamientos a partir de cáscara y pulpa del maracuyá y aplicación en postres. Metodología: La extracción se realizó de la cáscara: T1 con ácido clorhídrico y T2 con ácido cítrico. Posteriormente se midió el poder de gelificación comparando con pectina comercial y se aplicó la pectina extraída para elaborar dos postres mousse (0%, 25% y 50%) y mermelada (0%, 0,5 %, 1% de pectina) evaluados con pruebas de aceptabilidad aplicando un test de escala hedónica. Resultados: El T2 presenta mayor porcentaje de rendimiento de extracción de pectina 15,14 ± 1,22 con un (p > 0,05) con respecto a T1; asimismo, T2 muestra mayor poder gelificante con mejor consistencia del gel formado con 21 g de azúcar a 65° Brix comparando con pectina comercial con 38° Brix. La mermelada preparada con 1% de pectina extraída mostró una puntuación de 7: Me gusta moderadamente con textura semiblanda, untable, color tenue sabor y aroma característico de la fruta. El mousse con 50% de pectina extraída obtuvo puntuación de 8: Me gusta moderadamente. Conclusiones: La pectina es un polisacárido de interés industrial y gastronómico se logró extraer en condiciones controladas de pH, tiempo y temperatura por hidrólisis con ácido cítrico con mejor poder gelificante que la pectina comercial. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of ESPOCH Congresses: The Ecuadorian Journal of S.T.E.A.M. is the property of Knowledge E DMCC and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.18502/espoch.v1i6.9637
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      – Code: eng
        Text: English
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      – TitleFull: Determination of the Gelificing Power of Maracuyá Shell Pectin Extracted in a Medium Acid and Its Application in Desserts.
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              Text: 2021
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