Extracción de pectina del fruto del higo (Opuntia ficus indica) y su aplicación en un dulce de piña
In Colombia, prickly pear (Opuntia ficus indica) is grown in arid and semi-arid areas for the domestic market and export. However, during the cultivation and postharvest fruit damage and significant losses are produced, for that reason it is necessary to find alternatives for the use of the fruit in...
- Autores:
-
P. Chaparro, Sandra
Márquez, Ruby A.
Sánchez, Jenny P.
Vargas, Mónica L.
Gil, Jesús H.
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2015
- Institución:
- Universidad de Ciencias Aplicadas y Ambientales U.D.C.A
- Repositorio:
- Repositorio Institucional UDCA
- Idioma:
- spa
- OAI Identifier:
- oai:repository.udca.edu.co:11158/1655
- Acceso en línea:
- https://revistas.udca.edu.co/index.php/ruadc/article/view/171
- Palabra clave:
- Higo
Gelificación
Bocadillo
Opuntia ficus indica
Pectinas
Gelificación
- Rights
- openAccess
- License
- Derechos Reservados - Universidad de Ciencias Aplicadas y Ambientales, 2015
| Summary: | In Colombia, prickly pear (Opuntia ficus indica) is grown in arid and semi-arid areas for the domestic market and export. However, during the cultivation and postharvest fruit damage and significant losses are produced, for that reason it is necessary to find alternatives for the use of the fruit in the agro-industrial chain. In the present study prickly pear pectin was extracted and used in the preparation of a traditional pineapple jam. Compositional analysis and extraction of prickly pear fruit pectin in three states of maturation (green, intermediate and mature maturity) was conducted, with results consistent with previous studies. The extraction yield of pectin in green condition was 9.14% with a degree of esterification of 62%, indicating that is a high methoxyl pectin and slow gelation, suitable in the food industry for jams and candies. The viscosity of the gel elaborated with commercial pectin was stronger than that obtained with the extracted pectin from the prickly pear. However, when a pineapple jam was prepared using the prickly pear extracted pectin as a gelling agent, and was compared sensorially with a commercial product pineapple, high levels of product acceptability in terms of color, odor, taste and texture was obtained. In conclusion, green fruits of prickly pear can be attained a high methoxyl pectin with slow gelation and can be utilized as raw material in the production of pineapple jam with good sensory acceptance. |
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