K Nn mK - Amecamex.org.mx
K Nn mK - Amecamex.org.mx
K Nn mK - Amecamex.org.mx
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
FSB1-2004<br />
Food Science and Biotechnology in Developing Countries<br />
Table 1 Analysis of the different fractions from the fruit maracuya.<br />
Sample Average of weight<br />
(g) in 2 kg of fruit<br />
% of Yield<br />
Flavedo 273.5 13.5 ± 1.15<br />
Albedo 839.3 41.5 ± 1.42<br />
Seed 489.7 24.2 ± 0.25<br />
Juice 421.9 20.8 ± 1.16<br />
Total 2024.4 g 100 %<br />
It was observed that the amount of pectin extracted in different fractions of the fruit<br />
increased treated by steam during 15 minutes increased as the ratio of water increased,<br />
the best being 1:3 in which the best pectin yield was obtained.<br />
mg pectin/g fruit<br />
160<br />
140<br />
120<br />
100<br />
80<br />
60<br />
40<br />
20<br />
0<br />
01:01 01:02 01:03 01:04<br />
Relations from washing<br />
mg pectin/g albedo<br />
mg pectin/g flabedo<br />
mg pectin/g rind<br />
Fig 1. Extraction of pectin with different relations from washing in water<br />
3
Change language