Effect of percentages of pectin extracted from passion fruit peel (passiflora edulis) on nectar quality

Abstract

The aim of this research was to evaluate the effect of percentages of pectin extracted from passion fruit peel (Passiflora Edulis) on the nectar quality. The percentages of application were: T1 (0.5% PECM), T2 (1% PECM), T3 (0% control sample), T4 (0.5% PC), T5 (1% PC) and T6 (0% control sample). The results were analyzed under factorial design (AxB) with a total of 6 treatments and 3 repetitions, of the variables pH, soluble solids (°Brix), titratable acidity (% citric acid) and viscosity (cP), sensory, microbiological, performance and costs. A significant increase in titratable acidity, soluble solids and viscosity was observed, while the pH decreased; these changes were attributed to the increase in the amount of pectin. The treatment that performed the best was the T2 (1% PECM) with 2.72 intense yellow pH, 2.03% citric acid with intense passion fruit aroma, a sweetness of 16.47 °Brix and an average viscosity of 27.67 cP being able to notice the gelling power of the extracted pectin. The presence of total and E coliforms was not observed. Coli in the treatments, in terms of molds and yeast we are within the range established by the INEN NTE Standard being a product suitable for consumption without affecting people's health. Finally, in costs and yield, an approximate production cost of $5.00 was observed for 3 kg of product and with an average of 88% yield, being profitable for the production of nectars.