Efeito das condições de extração sobre rendimento e características da pectina obtida de diferentes frações de goiaba CV Pedro Sato

• Autor(a) principal: MUNHOZ, Claudia Leite
• Data de Publicação: 2008
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFG
• dARK ID: ark:/38995/001300000cvck
• Texto Completo: http://repositorio.bc.ufg.br/tede/handle/tde/1445
• topic: pectina, goiaba, extração ácida, otimização; pectin, guava, acid extraction, optimization; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS

The objectives of this study were to characterize the raw material in nature, the flours of fractions of guava cv Pedro Sato and to optimize the factors that influence the yields of pectin extraction of flour of the guava pulp and pulp with peel. As characterize pectins obtained in optimal points on the degree of esterification, comparing them with the commercial pectin. Fruits were used for pectin.extraction. The fruits were divided in peel, pulp, pulp with peel and flesh, dry in stove with circulation of air. Samples in nature and drought were characterized physically and chemically. The central rotation composed design with four axial points and three replicates in the central point was used to optimize the extraction of pectin of flour of the guava pulp and pulp with peel. The extraction was performed in 4 g of flour to 200 mL of solution of citric acid at different concentrations and at different times of extraction, at temperature of 97 ° C. The esterification degree of extracted pectins was compared to commercial pectin one. The highest yields in the extractions of pectin of flour of the guava pulp and pulp with peel were obtained with citric acid solution at 5 g (100 g)-1 and the extraction time of 60 min. Pectins showed up with low esterification, with 38.94% for the pulp and 40.99% for pulp with peel of guava. However, pectins showed the concentration of galacturonic acid next to the commercial standard of 65% and they can be applied in foods with low soluble solids (diet or light food)