Bibliographic citations
Yupanqui, M., (2020). Efecto del ácido fosfórico y tiempo de hidrólisis en la obtención de azúcares reductores de harina de cáscara de maracuyá (Passiflora edulis) [Universidad Nacional de Trujillo]. https://hdl.handle.net/20.500.14414/19556
Yupanqui, M., Efecto del ácido fosfórico y tiempo de hidrólisis en la obtención de azúcares reductores de harina de cáscara de maracuyá (Passiflora edulis) []. PE: Universidad Nacional de Trujillo; 2020. https://hdl.handle.net/20.500.14414/19556
@misc{renati/1048376,
title = "Efecto del ácido fosfórico y tiempo de hidrólisis en la obtención de azúcares reductores de harina de cáscara de maracuyá (Passiflora edulis)",
author = "Yupanqui Benites, Maritza Isadora Lisbeth",
publisher = "Universidad Nacional de Trujillo",
year = "2020"
}
ABSTRACT This research work aimed to evaluate the effect of phosphoric acid concentration and hydrolysis time on obtaining reducing sugars (AR) from passion fruit peel flour (Passiflora edulis) variety flavicarpa at 121 ° C in an autoclave. The raw material for the study came from the El Convento farmhouse, Huamachuco district, converting it into flour by convective drying whose physicochemical analysis determined 8.82% humidity, 6.32% ash, pH 4.15 and total solids 91.18%. A DCCR factorial design was used with 11 treatments where the independent variables were the concentration of phosphoric acid (4-7%) and time (50-120 minutes); where the flour concentration in the acidic medium was 5% w / w. The determination of AR was carried out by titration (Lane Eynon method) to the hydrolysis liquors obtaining a value maximum of 6.7% w/w, as well as a concentration of 75.45 g of AR per 100 grams of solids present in the liquors. It was possible to optimize the highest content of AR present in the hydrolyzed medium of passion fruit peel with values between 6.5 – 7.3% phosphoric acid and 80 - 102 minutes, valid for a temperature of 121 ° C and under the operating conditions of the autoclave used.
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