Aplicação de pectina extraída de resíduos de maracujá (Passiflora edulis f. flavicarpa) como agente estabilizante em sorvetes

Abstract

About 70% of passion fruits generate organic waste, and thus the pectin extracted from the bark and an alternative base for application in ice cream syrups, partially replacing the fat in the formulation. The present work studied the feasibility of using the extracted pectin from passion fruit waste as a stabilizer in ice cream. This pectin was taken from parts of passion, a byproduct that would be discarded, using a weak acid, at 80 ºC, 40 minutes and 50 mM concentration of nitric acid, followed by ethanol precipitation and dehydration in an oven at 50 ºC . The ice cream produced with passion fruit pectin extracted bench presented advantages over the ice cream with syrup base: top shape retention, high capacity to incorporate air (overrun), increased viscosity and a delay time of melting within 30 minutes.