Cocoa shell was subjected to a size reduction process to facilitate treatment, followed by washing with citric acid and water heating to 90°C, to prevent activation of the enzyme polyphenol oxidase. The obtained solution was subjected to microbiological and physicochemical analyzes, also the percent...
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| Format: | Article |
| Online Access: |
https://revistas.sena.edu.co/index.php/int/article/view/436 |
| _version_ | 1862441154494070784 |
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| author | Bernal Ramírez, Nelson |
| author_facet | Bernal Ramírez, Nelson |
| description | Cocoa shell was subjected to a size reduction process to facilitate treatment, followed by washing with citric acid and water heating to 90°C, to prevent activation of the enzyme polyphenol oxidase. The obtained solution was subjected to microbiological and physicochemical analyzes, also the percentage of esterification, the amount of galacturonic acid, the viscosity of the solution and the amount of soluble solids, and an account of the presence of microorganisms is determined. The solution was used as a commercial pectin replacement in the preparation of fruit jams. The results were highly satisfactory, obtaining a degree of esterification of over 70%, a count of microorganisms negligible and highly palatable product. |
| format | Article |
| id | citeisa-436 |
| institution | OJS - REV_INTEGRA |
| record_format | dc |
| spellingShingle | Use of cocoa shell and its content of pectin in the preparation of commercial type jams Bernal Ramírez, Nelson |
| title | Use of cocoa shell and its content of pectin in the preparation of commercial type jams |
| url | https://revistas.sena.edu.co/index.php/int/article/view/436 |
