Determinación del poder gelificante de la pectina extraída de la cáscara y pulpa del maracuyá (Passiflora edulis f. flavicarpa I.) para elaboración de postres

Abstract

The following research was developed in the Gastronomy School at Faculty of Public Healt of Escuela Superior Politecnica de Chimborazo. The porpose of the research is to determine the gelling power of pectin extracted from rind and pomace of passion fruit to make desserts (Pasiflora Edulis f. flavicarpa I.). The applied methodology is experimental which helps to extract the pectin at the bromatology laboratory through varied analysis of percentages of pectin mixing with sugar, citric acid into the marmalade and mousse. The extracted pectin from the rind trough citric acid obtaining, presented the 14,09% of throwput demostrating that is higher and the most used. It was possible to test out that the extracted pectin is more gelling than the comercial by using 21 gr of sugar , 1 gr of pectin to reach 65º Brix to 91ºC. The acceptability test of marmalade by containing 1% of extracted pectin from the passion fruit gave 7,02 of acceptance while the mousse containing 50% of extracted pectin gave 7,3 so that the both are made with the pectin of higher gelation. The rind of passion fruit provides a pectin of gelling power allowing to take advantage of the waste. The use of the extracted pectin is recommended for its higher level of gelation and for the level of sweetness compared with the comercial pectin.