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El copoazú (Theobroma grandiflorum) es un fruto amazónico con gran potencial económico, debido a su alto valor nutricional, siendo una fuente importante de ácido ascórbico y compuestos fénolicos. Su pulpa de alta viscosidad y acidez dificulta su procesamiento industrial. El presente estudio tiene como objetivo evaluar el efecto de la licuefacción enzimática con dos enzimas pectinolíticas comerciales (Rapidase Liq Plus y Rapidase Citrus Cloudy) a diferentes condiciones de temperatura (15 a 45 ºC) y tiempo de incubación (2 a 5 h) sobre las características fisicoquímicas del jugo y las propiedades tecnológicas del residuo de copoazú, bajo un diseño de superficie de respuesta. El mayor rendimiento (87.96 %) del jugo se obtuvo con la enzima Rapidase Liq Plus a 15 °C y durante 2 h de incubación. Mostrando el uso de enzimas hidrolíticas como una alternativa biotecnológica idónea para la adaptación fisicoquímica y reológica de la pulpa de copoazú, eliminando los problemas generados por el exceso de fibra y alta viscosidad. El residuo de copoazú tiene un alto contenido de fibra dietaría (42.48% en base húmeda). Además, presentó excelentes características como capacidad de hinchamiento (CH) (3.85 g de agua / g de materia seca) y capacidad de retención de agua (CRA) (3.94 g de agua/ g de materia seca). En consecuencia, el residuo de copoazú tiene aptitudes para ser utilizado como espesante e ingrediente funcional en productos alimentarios y farmacéuticos. 

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Criollo Nuñez J, Fonseca-Blanco JD, Lopez-Hernandez MD, Sandoval-Aldana AP, Criollo-Cruz D. Un estudio comparativo de dos enzimas pectinolíticas en la licuefacción de la pulpa de copoazú (Theobroma grandiflorum) y extracción de fibra dietaría. inycomp [Internet]. 26 de mayo de 2022 [citado 26 de junio de 2022];24(02):1-13. Disponible en: https://revistaingenieria.univalle.edu.co/index.php/ingenieria_y_competitividad/article/view/11586

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