Abstract:
This work aims to benefit from the availability of waste from processing plants passion fruit concentrate, focus on
obtaining liquid pectin extract under optimal conditions. Pectin is a technologically functional of interest to the
food industry in product development for its rheological properties that are favorable for the development of
different products providing texture and consistency. For the extraction of pectin liquid treatment studies and
analysis of passion fruit peel as raw material, using a variety flavicarpa Passiflora edulis, in addition to the
process of gelling material obtained through laboratory experimentation method patents based on acid hydrolysis,
determining appropriate parameters such as temperature, pH and time affect the quality evident in galacturonic
acid content and degree of esterification, resulting in their ability to gel.
This research also includes the application in the development of an intermediate moisture food such as pineapple
jam, building design formula combinations thrown by the factors corresponding to percentage of fruit and extract
at different levels providing three treatments were analyzed sensory.
