Elaboration of nectar based on Quito Quito (Solanum quitoense Lam) with pulp and pectin extracted from the peel of the Serrano mango (Mangifera indica L.)

Abstract

The research focused on the elaboration of nectar based on Quito Quito with pulp and pectin extracted from the Serrano mango peel, in which significant differences were found in pH, acidity and total soluble solids. Pectin was extracted from the dry peel of the serrano mango using the aqueous method and subsequently characterized, being the equivalent weight (1250), methoxyl content (9.34), uronic anhydrous acid (67.11), degree of esterification (79.01), capacity, emulsifying stability (364%; 21.53%), and foaming (1.35%; 1%). Greater retention will be observed in water (34.04 g/g) than in oil (19 g/g). Proximate characteristics such as humidity (9.95%), ash (4.87%) and water activity (0.508) were also analyzed; In bioactive characteristics, proteins (74.47 mg BSAE/100g), chlorophyll a (2.86 µg Ch-a/g) and b (2.51 µg Ch-b/g) and total carotenoids (67.12 µg Cx+c/g). Subsequently, the nectar was made in T1 (70% serrano mango and 30% Quito Quito); T2 (50% Serrano mango and 50% Quito Quito) and T3 (30% Serrano mango and 70% Quito Quito). To which the acceptability was evaluated by 35 untrained panelists, considering the color, smell, flavor and texture, whose result of the analysis of non-parametric variance, T3 was the best accepted and which evaluated physical characteristics such as viscosity were evaluated in cP (151.84) and color considering L* (33.92), a* (5.26) b* (21.76), thus demonstrating the influence of the added pectin extracted on its properties.