Citas bibligráficas
Ruiz, A., (2024). Efecto del pH y cloruro de sodio sobre las propiedades tecnofuncionales de harina de cáscara de maracuyá (Passiflora edulis) entera e hidrolizada [Universidad Nacional de Trujillo]. https://hdl.handle.net/20.500.14414/22484
Ruiz, A., Efecto del pH y cloruro de sodio sobre las propiedades tecnofuncionales de harina de cáscara de maracuyá (Passiflora edulis) entera e hidrolizada []. PE: Universidad Nacional de Trujillo; 2024. https://hdl.handle.net/20.500.14414/22484
@misc{renati/878668,
title = "Efecto del pH y cloruro de sodio sobre las propiedades tecnofuncionales de harina de cáscara de maracuyá (Passiflora edulis) entera e hidrolizada",
author = "Ruiz Rodriguez, Abraham Arquimides",
publisher = "Universidad Nacional de Trujillo",
year = "2024"
}
ABSTRACT Technofunctional properties are essential to improve quality, efficiency and sustainability in the food industry, allowing the creation of more innovative products and contributing to more responsible practices from an environmental and economic point of view. Therefore, the objective of this research was to evaluate the effect of pH and sodium chloride on the techno-functional properties of whole passion fruit (Passiflora edulis) peel flour hydrolyzed by pectinase (flour concentration in the middle of 2 % w/w, 0.75 ml/g of flour in E/S ratio, pH 5.5 and temperature of 50 °C for 24 hours). For this, the water retention capacity (CRA), foaming capacity (CES), emulsifying capacity (CEM) and gelling capacity (CG) were evaluated in the whole flour (Type A) and hydrolyzed by the commercial enzyme Pectinex Ultra SP-L (Type B), the oil absorption capacity (AAC) was also evaluated. The results showed that the hydrolysis of the flour decreased the equilibrium moisture of the flour, reaching 6.28 %. In both flours the protein and lipid content were low. In type A flour, a maximum CRA of 19.37 g H2O/g d.b. was obtained at pH 7, while in type B flour its maximum CRA was at pH 9 with 7.9 g H2O/g d.b. No activity was observed for CES and CEM in both flours. The effect of NaCl and pH on CRA was significant (p < 0.05). The GC was strong at pH 7 at a type A flour concentration of 2 % and 12 % in type B flour. The CAA in type A flour was 3.83 g oil/g solid, while in type B flour was 4.16 g of oil/g solid.
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