Evaluation of the clarifying effect of balsa bark mucilage (ochroma pyramidale cav.) in an apple juice

Abstract

Introduction. Clarifiers play a significant role within the food industries, after the elaboration of liquid beverages, they need to be clarified, whose process consists of a series of stages, to obtain products that guarantee quality, through physicochemical parameters such as: refractive index, viscosity, color, flavor, texture, and other properties provided by clarification. This in apple juice consists of sedimenting the particles in suspension by adding a clarifying agent. Objectives. The present research work was developed to replace chemical clarifiers we proceeded to characterize and use a natural one based on the bark of the balsa tree.  Methodology. The mucilage is extracted by using in a solution, 20 g of vegetative material / ml of water (20g / ml) and 20g / 100ml, this dilution incorporated in 5,10 and 15% at room temperature for 24, 48 and 72 hours.  Results. The results of mucilage were evaluated by physicochemical analysis where it presents mineral contents such as calcium in 8.49 mg, iron 0.17 mg, potassium 97.75 mg, sodium 5.8 mg, proteins 0.016 g and 0.8 g of fats.  Conclusions. In the analysis of the treatments carried out, the values of low refractive index and viscosity were verified, narrowing a relationship between the two, the color presents differences between the time of action of the clarifier.  General study area: Agricultural Engineering. Specific area of study: agro-industrial.