Extracción y aplicación de pectina de mora en la elaboración de recetas reposteras tipo gourmet. 2012

Abstract

The present investigation was carried out aimed the extraction and application from blackberry pectin in the manufacture of bakers such gourmet recipes, by the experimental design applied in the chemical laboratory and workshop kitchen at School Public Health, ESPOCH, for obtaining pectin by hydrolysis in acid medium from castile blackberries, with basic laboratory materials, citric acid and ethanol and ingredients for desserts. It showed that pectin is extracted from castile blackberries by hydrolysis in middle citric acid and 70% ethanol suspension has a yield 1.4 percent and characteristics relevant in terms aroma and color with a natural gelling to medium-high, so it was decided to be implemented percentages of use not greater than 2% of preparation, so that an adequate effect was achieved in desserts prepared substituting animal-derived gelling this vegetable origin, in addition to improve their organoleptic characteristics according to the sensory evaluation performed at judges in recipes confectioneries elaborated with this pectin and with acceptability 8.5/9 among customers from Doux café-lounge in Cevallos city, Tungurahua province. It recommends the use pectin extracted from blackberry way recipes drawn from indwelling bakers where the primary ingredient is not binding, but only a part of the preparation with fat elements, so it was found better assessment and product preference.