Abstracto
- Copoazú (Theobroma grandiflorum) is an Amazonian fruit with great economic potential due to its high nutritional value, being an important source of ascorbic acid and phenolic compounds. Its pulp being thick and acidic makes its industrial processing difficult. The present study´s main aim is to evaluate the effect of enzymatic liquefaction with two commercial pectinolytic enzymes (Rapidase Liq Plus y Rapidase Citrus Cloudy) at different temperature conditions (15 to 45 ºC) and incubation time (2 to 5 hours) regarding the physicochemical characteristics of the juice and the technological characteristics of the copoazú residue under a response surface design. The greatest yield (87.96%) of the juice was obtained with the enzyme Rapidase Liq Plus at 15 °C and with 2 hours of incubation, showing the use of hydrolytic enzymes as an ideal biotechnological alternative for the physicochemical and rheological adaptation of the copoazú pulp, eliminating the problems generated by the excess of fiber and high viscosity. Copoazú residue has a high dietary fiber content (42.48% on a wet basis). Furthermore, it displayed outstanding characteristics such as swelling capacity (CH) (3.85 g of water / g of dry material) and capacity of water retention (CRA) (3.94 g of water/ g of dry material). Consequently, copoazú residue has great aptitudes to be utilized as a thickener and functional ingredient in food and pharmaceutical products.
