Pectina extraída de casca de pequi e aplicação em geleia light de manga

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DOI: 10.1590/S0100-29452012000200030

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摘要: Among the fruits of Cerrado stands 'Pequi'(Caryocar brasiliense Camb.), which consists approximately 80% peel, but is ignored, however has potential for use in various applications. The objective this study was to evaluate influence variables citric acid concentration, temperature and extraction time on yield esterification degree pectin extracted from pequi compares it with commercial citrus applied light formulation jam. It obtained yields 14.89 55.86 g.100g-1. Pectin derived peel characterized by having a low (11.79 48.07%). jam made "pequi" at 84 °C 92 minutes presence  2% acid, obtained good acceptance tasters, reaching mean scores above7.0, differing from jam produced appearance only. follows that possible as an ingredient mango

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