"Extracción y caracterización de pectina a partir de la pulpa de Artocarpus Heteropyllus lam (Jackfruit)"
The present investigation was carried out in the Quevedo canton, province of Los Ríos, with the principal objective of extracting and characterizing pectin from the flesh of the Jackfruit (Artocarpus Heterophyllus Lam). The study was based on the evaluation of the influence of three factors with two...
Wedi'i Gadw mewn:
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| Fformat: | bachelorThesis |
| Iaith: | spa |
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2018
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| Pynciau: | |
| Mynediad Ar-lein: | http://repositorio.uteq.edu.ec/handle/43000/4119 |
| Tagiau: |
Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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Ychwanegu Tag | Crynodeb: | The present investigation was carried out in the Quevedo canton, province of Los Ríos, with the principal objective of extracting and characterizing pectin from the flesh of the Jackfruit (Artocarpus Heterophyllus Lam). The study was based on the evaluation of the influence of three factors with two levels each: Factor A maturity stage (Organoleptic and Commercial), Factor B temperature (60 and 80 ° C), and Factor C acid type used in hydrolysis (Hydrochloric and Sulfuric), performing three repetitions to each factor, having a total of 24 experimental units to which later obtaining results at the laboratory level, a multifactorial ANOVA statistical analysis was performed with a 0.05% significance through the statistical program STATGRAPHICS.Regarding the characterization of physical (Viscosity), chemical properties (Moisture, ash, methoxyl content, degree of esterification, free acidity, galacturonic acid, equivalent weight) and pectin yield, it was carried out in the University's Basic Laboratory State Technique of Quevedo (UTEQ), located on the Ing. Manuel Haz Álvarez campus and in the Bromatology Laboratory of the experimental farm "La María".The analysis determined that the three factors evaluated had an influence on the results, being the best treatment a0b1c0 corresponding to the interaction of (commercial M. + 60 ° C + hydrochloric A.) with a percentage of yield of 19.5 and a percentage of ash of 3.31 %; Regarding the other variables and interactions highlighted in general terms, they were of low methoxyl content, low% AAG and degree of esterification; However, all the interactions presented low percentages of humidity (between 4.71 and 8.47%) which is a positive factor given the advantage in being easily sprayed. Keywords: Pectin, Jackfruit, acid hydrolysis, state of maturity, physicochemical characteristics of pectin. |
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