Informations et ressources scientifiques
sur le développement des zones arides et semi-arides

Accueil du site → Master → Chili → Obtención del mucílago de la cáscara de la tuna (Opuntia ficus-indica) a partir de diferentes métodos de extracción

Universidad de Chile (2014)

Obtención del mucílago de la cáscara de la tuna (Opuntia ficus-indica) a partir de diferentes métodos de extracción

Jiménez Fernández, Evelyn Ester

Titre : Obtención del mucílago de la cáscara de la tuna (Opuntia ficus-indica) a partir de diferentes métodos de extracción

Auteur : Jiménez Fernández, Evelyn Ester

Université de soutenance : Universidad de Chile

Grade : Ingeniero en Alimentos 2014

Résumé
Nowadays, fruits and vegetables are being eaten in all over the world in different formats, generating a huge quantity of byproducts, inedible fruit parts like peel, pits, seeds, etc. The use of these byproducts have become in a main point to avoid the wastes accumulation that food industries produce. In the case of fruit of Opuntia ficus-indica, the peel is considerated its byproduct, and from this is possibly to extract a hydrocolloid commonly known like mucilage. The natural hydrocolloids can be important at industries, and it depending of their physical-chemicals properties. On this framework, the aim of this work was obtain mucilage from fruits’s peel of Opuntia ficus-indica’s fruits applied extraction methods. Two extraction methods of mucilages were performed from peel of fruits of O. ficus-indica blanched and don’t blanched. After to obtain both products, their values of moisture, ash, fat, proteins and total carbohydrate were determined. Additionally, analysis color, water activity, pH, angle of repose, particule size, microbiologies and rheological tests were made. It can be conclude that both mucilages are similar in their physicochemical, microbiological and rheological characteristics. This indicates that blanching of Opuntia ficus-indica’s fruit peel is able to omit in the mucilage production

Présentation

Page publiée le 6 avril 2016, mise à jour le 12 juin 2018