El Camu camu (Myrciaria dubia H.B.K. McVaugh) es una fruta nativa más importante en la Amazonia peruana. Esta fruta no se puede consumir en natura por motivos de su alta acidez pero se constituye como excelente materia prima para la industria de mermeladas. El presente trabajo tiene como objetivo de elaborar y evaluar el índice de consistencia (m), índice de flujo (n) y el efecto de la temperatura en la estabilidad de almacenamiento de la mermelada de camu camu. Fueron elaborados 6 tipos de mermeladas con niveles de pulpa (50 y 60%) y pectina (0,5; 1,0 y 1,5%). El mejor tratamiento fue determinado por evaluaciones sensoriales y reológicas, para luego medir su estabilidad durante el almacenamiento a diferentes temperaturas (30, 40 y 50 °C). Los valores permitieron determinar el orden de reacción, constante de velocidad de reacción y la energía de activación. La mejor mermelada fu...

Cocona is a delicious fruit that grows in the Peruvian Amazon, located east of the Andes. The study of the physical properties of the pulp, including its rheology, is necessary to optimize the different stages and processes for its industrialization. The objective of this work was to evaluate the influence of temperature (Tp) and the concentration of soluble solids (Cp) on the rheological behavior of cocona pulp. The variables of Tp (30 – 60 °C) and Cp (10 – 25 °Brix) were varied according to a 4 × 4 factorial design with three repetitions. Ripe fruits showed biometric characteristics of weight (210.2 g), axial diameter (85.47 mm), and equatorial diameter (65.56 mm) before being pulped. The physicochemical characteristics of the pulp were: soluble solids (6.51 °Brix), pH (3.62), acidity (1.42 g of citric acid/100 g of pulp), and moisture (86.57%). The concentration of the pulp wa...

Cocona is a delicious fruit that grows in the Peruvian Amazon, located east of the Andes. The study of the physical properties of the pulp, including its rheology, is necessary to optimize the different stages and processes for its industrialization. The objective of this work was to evaluate the influence of temperature (Tp) and the concentration of soluble solids (Cp) on the rheological behavior of cocona pulp. The variables of Tp (30 – 60 °C) and Cp (10 – 25 °Brix) were varied according to a 4 × 4 factorial design with three repetitions. Ripe fruits showed biometric characteristics of weight (210.2 g), axial diameter (85.47 mm), and equatorial diameter (65.56 mm) before being pulped. The physicochemical characteristics of the pulp were: soluble solids (6.51 °Brix), pH (3.62), acidity (1.42 g of citric acid/100 g of pulp), and moisture (86.57%). The concentration of the pulp wa...