Use of waste from the processing of Sanky pulp (Corryocactus brevistylus) to obtain a food additive.

Published in: Innovation in Education and Inclusion : Proceedings of the 16th LACCEI International Multi-Conference for Engineering, Education and Technology
Date of Conference: July 18-20, 2018
Location of Conference: Lima, PerĂº
Authors: Erick George Alvarez-Yanamango (PUCP, PE)
Fredy Franco Vietti-Guzman (PUCP, PE)
Fredy Vicente Huayta Socantaype (PUCP, PE)
Full Paper: #412


The objective of the research was to develop a process to obtain powdered mucilage from waste or residues generated after the mechanical separation of juice or pulp from the Sanky fruit. The residue was exposed to an aqueous-alkaline extraction process, evaluating the effect of time, temperature and pH on the viscosity of the extract obtained. Subsequently, the viscous extract was dryed by atomization, using 5-10% w/v maltodextrin DE10 as encapsulant; which allowed obtaining a powder additive with rheological properties similar to gum arabic, commonly used as a stabilizer and processing aid in the food and pharmaceutical industry.