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Trabajos de Investigación
La cáscara de cacao (Theobroma cacao L.): una posible fuente comercial de pectinas
Humberto Barazarte, Elba Sangronis, Emaldi Unai
Universidad Simón Bolívar. Laboratorio de Análisis de Alimentos. Dpto. de Procesos Biológicos y Bioquímicos. Universidad Central de Venezuela. Instituto de Ciencia y Tecnología de Alimentos. Caracas, Venezuela
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SUMMARY
Cocoa (Theobroma cacao L.) hulls: a posible commercial source of pectins.
Commercial exploitation of cocoa (Theobroma cacao L.) generates a volume of hulls that could be used in the production of pectins on an industrial scale. Therefore, pectins from cocoa hulls were extracted at different pH and temperature conditions, and their main chemical characteristics were evaluated. EDTA at 0.5% was used for the extraction at pHs 3, 4 and 5 and temperatures of 60, 75 and 90ºC, under a 3^2 factorial design. The response variables were yield, content of anhydrous galacturonic acid (AGA), content of metoxil, degree of esterification and equivalent weight of the pectins extracted. The strength of the pectic gel was determined with a TA – XT2 texturometer. Strawberry jam was made with the pectin extracted, and its acceptability was determined using a 7-point hedonic scale. The results obtained were as follows: an extraction yield from 2.64 to 4.69 g/100g; an AGA content between 49.8 and 64.06 g/100g; a content of metoxil between 4.72 and 7.18 g/100g; a degree of esterification between 37.94 and 52.20 %; an equivalent weight from 385.47 to 464.61 g/equivalent of H+, and a degree of gelation between 28.64 and 806.03 g force. The pectin extracted at pH 4 and 90 ºC showed a gelation power of 422.16 g force, purity 62.26 g/100g of AGA, and a yield of extraction of 3.89 g/100g and allowed to prepare a jam with an average level of liking of “like moderately”. Pectins from cocoa hulls show potential application in the food industry, but it is necessary to optimize the extraction parameters to increase its yield.
Key words: Galacturonic acid, metoxil, pectins, texture.
Recibido: 25/08/2007
Aceptado: 07/02/2008
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PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
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