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Abstract: In this practice, the pectin extraction of a ripe orange was carried out, in order to establish the
amount of pectin present in said fruit 10.2960g, the amount of water that the pectin absorbs 3.4652mL /
g and the percentage of yield obtained throughout of the procedure. On the other hand, the ability of
pectin’s to form gels can be evidenced. Another thing that was observed during the practice was that the
more ripe the fruit was, the more pectin could be obtained from it.
EXTRACCIÓN DE PECTINAS 2
Tabla N°1 Datos correspondientes a cada
proceso obtenido durante el proceso de
extracción.
ANÁLISIS DE RESULTADOS:
BIBLOGRAFÍA:
[1] http://www.scielo.org.bo/scielo.php?
script=sci_arttext&pid=S2518-
44312015000100007
EXTRACCIÓN DE PECTINAS 3