Use of waste from the processing of Sanky pulp (Corryocactus brevistylus) to obtain a food additive.
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Date
2018-09
Journal Title
Journal ISSN
Volume Title
Publisher
LACCEI Inc.
Abstract
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.
Description
Keywords
Corryocactus brevistylus, Sanky, natural additives, rheological properties, food additive