Acidfrut Lactic

The present Project has as objective to obtain natural pectin from lemon peel (citrus aurantifolia Tahiti), for this it was used fruits from La Maná Canton, Cotopaxi Province; it was determined the physical-chemistry properties of lemons which were obtained average values of 6,5–5,5 centimeters of longitudinal diameter with a unitary weigh of 140–175 grams and an bark percentage of 37,93%. Lemon sampling was made according to NTE INEN 1750. For this extraction it was used the dehydration method, it was proceeded with the obtaining of lemon peel ( citrus aurantifolia Tahiti) and it was made a selection, washed with 15 PPm hypochlorite, detachment of the cortex, scalding, washed of the treated peel, weighty, grated of peel. Later it was proceeded with the detachment through dehydration during a time of 21 hours to 70 ºC, once it was dehydrated, the lemon peel the next step is the grinding with a manual grinder, packed in 250 grams covers and stored at room temperature. Extracted the pectin it was proceeded to make a physical – chemistry and microbiological analysis in the LACONAL Laboratory, Obtaining the following results: total coliforms (10); Escherichia coli (10); ashes (3,97); Protein (4,14); Humidity (6,03); Fat (0,909); total dietary fiber (0,270); total carbohydrates (84,7); energy (kcal/100g=3,63), (kJ/100g=1521). The importance of pectin are mainly based on its propriety of transforming the viscosity from foods, making them thicker that is why it was applied this pectin obtained in manjar making an analysis of viscosity at LACONAL Laboratory, obtaining the following result 2100000 mPas.s, according to the Norm NTE INEN 700, after that, a statistic design was made using 50 tasters students from Cotopaxi Technical University from the Agroindustrial Engineering the statistics data were tabulated and through the design of absolute order and frequency it was verified the meaning of each sampleEl presente proyecto tiene como objetivo obtener pectina natural de la cáscara de limón (Citrus aurantifolia Tahití), para lo cual se emplearon frutos provenientes del Cantón la Maná, Provincia de Cotopaxi, se determinaron las propiedades físico-químicas de los limones con los que se obtuvieron valores promedios de 6,5-5,5 cm de diámetro longitudinal con un peso unitario de 140-175 g y un porcentaje de corteza del 37,93%. El muestreo del limón se realizó de acuerdo con la NTE INEN 1750. Para esta extracción se utilizó el método por deshidratación, lo cual se procedió a la obtención de la cáscara de limón (Citrus aurantifolia Tahití) y se realizó una selección, lavado con 15 PPm de hipoclorito, desprendimiento de la corteza, escaldado, lavado de la cáscara tratada, pesado, rallado de la cáscara. Luego se procedió a la extracción mediante deshidratación por un tiempo de 21 horas a 70 ºC, una vez deshidratada la cáscara de limón el siguiente paso es la molienda en un molino manual, envasado en fundas de 250 g y almacenado a temperatura ambiente. Extraída la pectina se procedió a realizar un análisis físico-químico y microbiológico en el Laboratorio LACONAL, obteniendo los siguientes resultados: coliformes totales (<10); Escherichia coli (