Pectina extraída de casca de pequi e aplicação em geleia light de manga
Carregando...
Data
2012-06
Título da Revista
ISSN da Revista
Título de Volume
Editor
Resumo
Among the fruits of the Cerrado stands ‘Pequi’(Caryocar brasiliense Camb.), which consists
of approximately 80% of peel, but is ignored, however has potential for use in various applications. The
objective of this study was to evaluate the influence of variables citric acid concentration, temperature and
extraction time on yield and esterification degree of pectin extracted from the pequi peel, and compares it
with commercial citrus pectin applied in the light formulation jam. It was obtained yields of pectin from 14.89
and 55.86 g.100g -1 . Pectin derived from peel pequi was characterized by having a low esterification degree
(11.79 to 48.07%). The light jam made from the pectin extracted from the “pequi” peel at the temperature
of 84 °C for 92 minutes in the presence of 2% citric acid, obtained good acceptance by the tasters, reaching
mean scores above7.0, differing from jam produced with commercial citrus pectin in appearance only. It fol-
lows that it is possible to use the pectin from pequi peel as an ingredient for formulation of mango light jam.
Descrição
Palavras-chave
Caryocar brasiliense Camb., Resíduo, Análise sensorial, Caryocar brasiliense Camb., Residue, Sensory analysis
Citação
SIQUEIRA, Beatriz dos Santos; ALVES, Letícia Dias; VASCONCELOS, Pollyanna Novato; DAMIANI, Clarissa; SOARES JÚNIOR, Manoel Soares. Pectina extraída de casca de pequi e aplicação em geleia light de manga. Revista Brasileira de Fruticultura, Jaboticabal, v. 34, n. 2, p. 560-567, jun. 2012.