Extracción de pectina de la cáscara de plátano de dos variedades con dos indices de madurez. Quevedo 2016

The research aimed to obtain pectin from banana peels of two varieties; Harton and Dominican and two states of madures; Green and pinton. The pectin was obtained from the banana peel green harton, harton pinton, dominico verde and dominico pinton; It was obtained four treatments plus the control that was a commercial pectin to compare the physical, chemical and organoleptic variables, we used a completely random bifactorial design with five repetitions, we evaluated the humidity, acidity, ash and pectin yield of The five treatments, pineapple jam was performed with banana peel pectin and pectin control, jelly sensory evaluated taste, aroma, color, texture and acceptability. The treatment T2 (pectin of banana peel in the green state) had a lower moisture content of 4.38%, the treatment T4 (pectin of the green banana shell) presented lower acidity with 1.46%, treatment T2, T3 (pectin Of the green banana peel and pinton) presented the highest amount of ash with 1.24% and the highest yield was T5 (Dominican banana peel pectin in the state of painting) with 18.68%, 10 panellists were used in the Sensorial analysis, presenting results: In the T5 flavor (jelly with shell pectin shell dominico) I present greater intensity of pineapple flavor, the color T1 treatment (marmalade with commercial pectin) present greater intensity yellow color, T3 treatment (Marmalade with banana peel pecan), I presented the highest pineapple aroma, in the texture T4 treatment (marmalade with shell pectin of green Dominican banana ) Showed higher viscosity and the acceptability was presented by the T3 treatment (marmalade with banana peel pectin in pintine state).