K Nn mK - Amecamex.org.mx

More documents

Recommendations

Info

FSB1-2004 Food Science and Biotechnology in Developing Countries Table 1 Analysis of the different fractions from the fruit maracuya. Sample Average of weight (g) in 2 kg of fruit % of Yield Flavedo 273.5 13.5 ± 1.15 Albedo 839.3 41.5 ± 1.42 Seed 489.7 24.2 ± 0.25 Juice 421.9 20.8 ± 1.16 Total 2024.4 g 100 % It was observed that the amount of pectin extracted in different fractions of the fruit increased treated by steam during 15 minutes increased as the ratio of water increased, the best being 1:3 in which the best pectin yield was obtained. mg pectin/g fruit 160 140 120 100 80 60 40 20 0 01:01 01:02 01:03 01:04 Relations from washing mg pectin/g albedo mg pectin/g flabedo mg pectin/g rind Fig 1. Extraction of pectin with different relations from washing in water 3
FSB1-2004 Food Science and Biotechnology in Developing Countries The results of the study on varying the cooking time is presented in Fig 2. A cooking time of 20 min was found to be the best with pectin yields of 475.5, 87, 174 mg/g from albedo, flavedo and complete rind respectively. mg pectin / g fruit 500 450 400 350 300 250 200 150 100 50 0 10 15 20 25 Times of cooking mg pectin/galbedo mg pectin/g flabedo mg pectin/g rind Fig. 2 Extraction of pectin proving different times from cooking 4
Page 1 and 2:
FSB1 - 2004 Food Science and Biotec
Page 3 and 4:
Page 5 and 6:
Page 7 and 8:
FP06-2004 Food Science and Biotechn
Page 9 and 10:
FP06-2004 Food Science and Biotechn
Page 11 and 12:
FSB1-2004 Food Science and Biotechn
Page 13 and 14:
Determination of the effect of the
Page 15 and 16:
Graphic 3 presents the initial and
Page 17 and 18:
Page 19 and 20:
Page 21 and 22:
Page 23 and 24:
FSB1- 2004 Food Science and Biotech
Page 25 and 26:
Page 27 and 28:
Page 29 and 30:
Page 31 and 32:
Page 33 and 34:
Page 35 and 36:
Page 37 and 38:
Page 39 and 40:
Page 41 and 42:
Page 43 and 44:
Page 45 and 46:
Page 47 and 48: FSB1 - 2004 Food Science and Biotec
Page 49 and 50: The Latin Square was selected like
Page 51 and 52: 4. The α-amylase has effects contr
Page 53 and 54: Food Science and Biotechnology in D
Page 55 and 56: Viscosity [Pa.s] 10 Yoghurt η e =
Page 57 and 58: FSBI - 2004 Food Science and Biotec
Page 69 and 70: Water and calcium absorption during
Page 71 and 72: Calcium absorption is shown in figu
Page 73 and 74: D (m2/s) 1.00E-09 9.00E-10 8.00E-10
Page 75 and 76: Tejate Drying Study Mendoza-Santiag
Page 77 and 78: The tejate dough is mainly constitu
Page 79 and 80: CONCLUSION A tejate formulation was
Page 81 and 82: problems can be controlled by doubl
Page 83 and 84: The primary emulsion was still visc
Page 85 and 86: Evaluation of microbial, physicoche
Page 87 and 88: Table 1. Microbiological results of
Page 89 and 90: BIBLIOGRAPHY g of H 2O/g of dry mat
Page 97: FSB1-2004 Food Science and Biotechn
Page 101 and 102: FSB1-2004 Food Science and Biotechn
Page 109 and 110: FSB1-2004 Food Sience and Food Biot
Page 117 and 118: . Texture attributes of sabila cube
show all

K Nn mK - Amecamex.org.mx

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?