Caracterización de pectina de cáscara de banano musa paradisiaca como una alternativa de agente coadyuvante
The present research project is focused on the extraction of pectin from banana (musa paradisiaca) peel, with the objective of taking advantage of the waste from the banana sector, from the banana bunch harvest only 20 to 30% of its biomass is taken advantage of, with around 70 to 80% still to be us...
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| Format: | bachelorThesis |
| Udgivet: |
2024
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| Fag: | |
| Online adgang: | http://dspace.utb.edu.ec/handle/49000/16347 |
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Tilføj Tag | Summary: | The present research project is focused on the extraction of pectin from banana (musa paradisiaca) peel, with the objective of taking advantage of the waste from the banana sector, from the banana bunch harvest only 20 to 30% of its biomass is taken advantage of, with around 70 to 80% still to be used. Section formed by the stem of the plant, the bud, the rachis and the peel, which constitutes 35 to 40% of the mass of the banana. The method used for the extraction is acid hydrolysis, pectin is an important additive used in many fields of the food industry. The characterization of the banana peel pectin was carried out, showing a humidity of 11%, which is within the international standards (FAO, FCC and EEC), as for acidity it reported (1.85%) and presented a pH of 3.4, for which it can be classified as a quality pectin. The results of the statistical analysis of the chi-square test (see Table 9) showed that the p value (0.473) > 0.05, therefore, the null hypothesis is accepted, so it is established that there is no significant difference in the consistency parameter of jelly made with commercial pectin vs. jelly made with banana peel pectin. |
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