En el presente trabajo se realizó la determinación químico bromatológica del" aguamiel" de Agave americana L., de la muestra procedente de la provincia de Vilcashuamán, departamento de Ayacucho. Se obtuvieron los siguientes resultados expresados en g % de muestra fresca: 87.38 de contenido de agua, 0.30 de proteína total, 0.01 de extracto etéreo, 12.03 de carbohidratos, 0.23 de cenizas, 0,05 de fibra cruda, 0.97 de azúcares reductores directos. Asimismo, 9.08 de azucares reductores totales, expresado en g% de glucosa. Los minerales expresados en mg%: 5.92 de sodio, 14.56 de potasio, 8.60 de magnesio, 9.72 de calcio, 4.20 de fósforo, 0.06 de fierro, 0.07 de zinc y 0.03 de cobre. Y 14.82 mg% de Vitamina C.

This research was conducted using the Polymerase Chain Reaction (PCR) to detect heat-labile toxin of Escherichia coli in 24 fresh cheeses manufactured with cow and goat milk. The advantages of the PCR technique, over other analysis techniques, are reliability and rapidity to obtain the results. 24 samples of cheese (from cow and goat milk) were studied obtaining 58.33% of positive cases; 72.72% were positive with fresh goat milk and 46.16% of cow milk. Moreover, the X2 analysis showed, with 99% reliability, that the positive and negative results of the samples tested did not depend on the type of cheese used but did so on other factors, such as good manufacturing practices and standardization of the procedure.

PresentIy work was carried out the chemical bromatological study about the aguamiel of Agave americana L., the sample coming from the province Vilcashuarnan, department of Ayacucho (Perú). In this work it was also carried out preparation nectar of aguamiel with matter prime coming of the same province. In the chemist bromatological determination, the following results obtained expressed en g% of fresh sample: 87.38 of water content, 0.30 of totals proteins, 0.01 of ethereal extract, 12.03 of carbohydrates, 0.23 of ash, 0.05 of raw tibre, 0.97 of sugars directes reducers (g% glucose), Also, 9.08 of sugars totals reducers (g% glucose). And minerals expressed in mg%: 5.92 of sodium, 14.56 potassium, 8.60 of magnesium, 9.72 of calcium, 4.20 of phosphorum, 0.06 of iron, 0.07 of zinc and 0.03 of cupper. Also 14.82 mg% of vitamin C.

En la presente investigación se detectó presencia de toxina termolábil de Escherichia coli, mediante la técnica de la reacción en cadena de la polimerasa (PCR), en 24 muestras de quesos frescos manufacturados con leche de cabra y vaca. Se optó por el método de PCR por las ventajas que ofrece respecto a otros métodos de análisis, en cuanto a confiabilidad y rapidez de obtención de los resultados. De 24 muestras de queso (cabra y vaca) analizadas, el 58,33% fueron positivas; 72,72% de las muestras de queso fresco de cabra y 46,16% de las muestras de quesos de leche de vaca. Por. otra parte, el análisis de X2 demostró, con 99% de confiabilidad, que los resultados positivos y negativos de las muestras analizadas no dependen del tipo de queso sino de otros factores, como las buenas prácticas de manufactura y la estandarización del procedimiento.

Tephritidae fruit flies are among the most damaging pests of fruit crops worldwide Ceratitis capitata Wiedemann, for instance, can infest more than 250 fruit and vegetable crop species, and constitutes the main phytosanitary restrict for export purposes. The investigation was carried out in a SENASA’s Production Center of Sterile Fruit Flies and PIMU’s laboratory; it was supervised by an OIEA’s irradiation expert. This research comprised two stages: 1) Determine the minimum irradiation dose to avoid emergence of fruit fly adults (bioassay test), and 2) Evaluate 30 000 individuals having been exposed to the minimum effective dose to provide statistically reliable data (confirmatory test). It was confirmed that no adult emergence occurred at 0,1 kGy, and no significant differences were found between treated and non-treated mangoes when both chemical and organoleptic tests were applie...

Cheese “paria” is a semi-hard matured cheese, produced mainly in Puno, Arequipa and Cusco, Peru. At present, it has great export potential, however, it still lacks complete quality parameters. The objectives of this research were to evaluate the physicochemical characteristics and the content of lactic acid bacteria (LAB) of three brands of cheese “paria”, from Arequipa (Peru). The physicochemical parameters evaluated were pH, moisture, total solids (TS), water activity (aw), sodium chloride (NaCl), fat and protein. The brands of “paria” cheese presented organoleptic characteristics similar to those reported in the Peruvian technical standards, and physicochemical values were; pH from 5.15 to 6.11; moisture from 42.94 to 45.33 g%; TS from 54.67 to 57.06 g%; aw from 0.928 to 0.958; NaCl from 1.74 to 3.07 g%; fat from 27.33 to 31.0 g% and protein from 20.58 to 23.41 g%. The BAL...

Tephritidae fruit flies are among the most damaging pests of fruit crops worldwide Ceratitis capitata Wiedemann, for instance, can infest more than 250 fruit and vegetable crop species, and constitutes the main phytosanitary restrict for export purposes. The investigation was carried out in a SENASA’s Production Center of Sterile Fruit Flies and PIMU’s laboratory; it was supervised by an OIEA’s irradiation expert. This research comprised two stages: 1) Determine the minimum irradiation dose to avoid emergence of fruit fly adults (bioassay test), and 2) Evaluate 30 000 individuals having been exposed to the minimum effective dose to provide statistically reliable data (confirmatory test). It was confirmed that no adult emergence occurred at 0,1 kGy, and no significant differences were found between treated and non-treated mangoes when both chemical and organoleptic tests were applie...

Cheese “paria” is a semi-hard matured cheese, produced mainly in Puno, Arequipa and Cusco, Peru. At present, it has great export potential, however, it still lacks complete quality parameters. The objectives of this research were to evaluate the physicochemical characteristics and the content of lactic acid bacteria (LAB) of three brands of cheese “paria”, from Arequipa (Peru). The physicochemical parameters evaluated were pH, moisture, total solids (TS), water activity (aw), sodium chloride (NaCl), fat and protein. The brands of “paria” cheese presented organoleptic characteristics similar to those reported in the Peruvian technical standards, and physicochemical values were; pH from 5.15 to 6.11; moisture from 42.94 to 45.33 g%; TS from 54.67 to 57.06 g%; aw from 0.928 to 0.958; NaCl from 1.74 to 3.07 g%; fat from 27.33 to 31.0 g% and protein from 20.58 to 23.41 g%. The BAL...

We did the chemical bromatological determination of Mespilus germánca L. (Nispero de palo) from Vilcashuaman province, Ayacucho region - Peru. The evaluation had the following results expressed in grams per 100 g of fresh sample; 73,13 of water; 0,57 for total protein; 0,41 of ether extract; 23.04 of carbohydrates, 0.63 of ash ; 2.22 of raw fiber; 3,82 of reducing sugars; total reducing sugars 12,06. Minerals, expressed in mg per 100g fresh sample: 76,1of sodium, 266, 25 of potassium; 24, 03 of magnesium; 92, 42 of calcium; 28, 48 of phosphorus; 2.02 of iron; 0.76 of zinc; 2, 85 of copper. Also, 14.06 milligrams of vitamin C per 100 g of fresh sample.

We did the chemical bromatological determination of Mespilus germánca L. (Nispero de palo) from Vilcashuaman province, Ayacucho region - Peru. The evaluation had the following results expressed in grams per 100 g of fresh sample; 73,13 of water; 0,57 for total protein; 0,41 of ether extract; 23.04 of carbohydrates, 0.63 of ash ; 2.22 of raw fiber; 3,82 of reducing sugars; total reducing sugars 12,06. Minerals, expressed in mg per 100g fresh sample: 76,1of sodium, 266, 25 of potassium; 24, 03 of magnesium; 92, 42 of calcium; 28, 48 of phosphorus; 2.02 of iron; 0.76 of zinc; 2, 85 of copper. Also, 14.06 milligrams of vitamin C per 100 g of fresh sample.