Use of waste from the processing of Sanky pulp (Corryocactus brevistylus) to obtain a food additive

Erick Alvarez-Yanamango, Franco Vietti, Fredy Huayta

Producción científica: Capítulo del libro/informe/acta de congresoContribución a la conferenciarevisión exhaustiva

Resumen

The objective of the research was to develop a process to obtain powdered mucilage from waste or residues generated after the mechanical separation of juice or pulp from the Sanky fruit. The residue was exposed to an aqueous-alkaline extraction process, evaluating the effect of time, temperature and pH on the viscosity of the extract obtained. Subsequently, the viscous extract was dryed by atomization, using 5-10% w/v maltodextrin DE10 as encapsulant; which allowed obtaining a powder additive with rheological properties similar to gum arabic, commonly used as a stabilizer and processing aid in the food and pharmaceutical industry.

Idioma originalInglés
Título de la publicación alojada16th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology
Subtítulo de la publicación alojadaInnovation, Education, and Inclusion
EditorialLatin American and Caribbean Consortium of Engineering Institutions
ISBN (versión digital)9780999344316
DOI
EstadoPublicada - 2018
Publicado de forma externa
Evento16th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology - Lima, Perú
Duración: 18 jul. 201820 jul. 2018

Serie de la publicación

NombreProceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
Volumen2018-July
ISSN (versión digital)2414-6390

Conferencia

Conferencia16th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology
País/TerritorioPerú
CiudadLima
Período18/07/1820/07/18

Huella

Profundice en los temas de investigación de 'Use of waste from the processing of Sanky pulp (Corryocactus brevistylus) to obtain a food additive'. En conjunto forman una huella única.

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