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Fruit Waste as Natural Pectin Source for Jam Production in Rural Communities

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  • Kluczkovski, Ariane M.
  • Kluczkovski-Junioer, Augusto
  • Lopes, Arine V.
  • Pinto, Samir C.B.
  • Monteiro, Diana C.

Abstract

A study was carried out to elaborate and monitor the shelf life of a pineapple jam with ingredients using, as “gelatinizing agent”, the pectin extracted from passion fruit residues from a rural community of Amazonas State, Brazil. The product was always maintained at a temperature of 25 °C and studied for 4 months, with the results showing physical-chemical and microbiological stability. We concluded that passion fruit residue can be used in pineapple jam production while still meeting legal standards for commercialization, reducing environmental waste, and being an alternative source of income in rural communities.

Suggested Citation

  • Kluczkovski, Ariane M. & Kluczkovski-Junioer, Augusto & Lopes, Arine V. & Pinto, Samir C.B. & Monteiro, Diana C., 2020. "Fruit Waste as Natural Pectin Source for Jam Production in Rural Communities," Sustainable Agriculture Research, Canadian Center of Science and Education, vol. 9(3).
    • Handle: RePEc:ags:ccsesa:309783
    DOI: 10.22004/ag.econ.309783
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    Crop Production/Industries;

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