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...

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...

The properties of Annona muricata L. (guanabana) have been demonstrated in studies carried out on the its leaves, pulp, seeds, stems and fruit peel; highlighting in each of them its antioxidant properties. In the present work the quantification of the total polyphenols and the evaluation of the antioxidant capacity in the ethanolic extract of the flowers of Annona muricata L. (guanabana) was carried out. The flowers samples were collected in the province of Jaen (Cajamarca, Peru). The ethanolic extract was obtained by maceration of the pulverized dried flowers. The quantification of the polyphenols in the ethanolic extract of the flowers was carried out using the Folin-Ciocalteu technique using gallic acid as a pattern. The evaluation of the antioxidant capacity was carried out using the methods of capturing the radical’s DPPH and ABTS. + using the Trolox as a pattern for both methods....

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.

Vegetables foods are contaminated with heavy metals by different routes, being a risk to the health of the consumer. In this study was performed the quantification of heavy metals cadmium (Cd), lead (Pb), mercury (Hg) and arsenic (As) in fresh tubers of three potato varieties of Solanum tuberosum L. (potato): canchan, huayro and yellow. The samples were randomly collected from 15 stalls in the wholesale market of Santa Anita, province of Lima (Lima - Peru) all from the province of Ambo, department of Huánuco (Peru); 15 samples were collected from each variety with a total of 45 samples. The quantification of Cd and Pb was performed by Inductively Coupled Plasma Mass Spectrometry (ICP-MS), meanwhile, for the quantification of Hg and As, was used Atomic Fluorescence Spectrometry (AFS).. The Hg concentration ranged from 0,0983 to 0,2594 mg / Kg; Cd from 0,0073 to 0,0287 mg / Kg; Pb from 0,...

Vegetables foods are contaminated with heavy metals by different routes, being a risk to the health of the consumer. In this study was performed the quantification of heavy metals cadmium (Cd), lead (Pb), mercury (Hg) and arsenic (As) in fresh tubers of three potato varieties of Solanum tuberosum L. (potato): canchan, huayro and yellow. The samples were randomly collected from 15 stalls in the wholesale market of Santa Anita, province of Lima (Lima - Peru) all from the province of Ambo, department of Huánuco (Peru); 15 samples were collected from each variety with a total of 45 samples. The quantification of Cd and Pb was performed by Inductively Coupled Plasma Mass Spectrometry (ICP-MS), meanwhile, for the quantification of Hg and As, was used Atomic Fluorescence Spectrometry (AFS).. The Hg concentration ranged from 0,0983 to 0,2594 mg / Kg; Cd from 0,0073 to 0,0287 mg / Kg; Pb from 0,...