En el presente trabajo de investigación se realizaron fermentaciones experimentales, utilizando el zumo de mango de la variedad kafro. Los experimentos tenían como objetivo comparar el efecto de las levaduras en la elaboración del licor de mango fermentado, mediante el método de vinificación en blanco y evaluar los parámetros de producción de alcoho, acidez volátil, total, sólidos solubles y temperatura vs. tiempo.

The absence of technical information on properties of tamarind and lack of knowledge of the use of fruit in the preparation of dishes that has as its main ingredient tamarind implies that has no demand in Peruvian cuisine.The first phase tamarind analysis was conducted to know the properties of the nutritional composition determined The highlight in the tamarind fruit is the calcium content of 31.9 mg / 100 g. Acidity is 2.99 g / 100 g expressed in Tartaric acid, these are original sample diluted in 1: 1.11 by fieldwork a survey that determined the level of knowledge of the use of tamarind representatives of culinary preparations made of restaurants located in Miraflores. Were representatives who have recommended us that we should prepare dishes based on tamarind.Then in conjunction with the Chefs of the ULCB dishes I prepared based on the use of tamarind fruit and tasting was conducted ...

This research is based on the need to develop a new production line for fruit ice cream. Currently, tamarind in the national market can be found in products such as marcianos, cremoladas, ingredients in the kitchen, jellies or as fruit. The proposal of the work is innovative, since it raises the possibility of taking advantage of the pulp of the fruit in ice cream as an industrial input, due to the high concentration of tartaric acid found in the pulp. For ice cream, hydrocolloids (guar gum and xanthan gum) are used to provide a typical texture of fruit ice cream with milk, in addition to being enriched with ascorbic acid as a source of vitamin C. Three ice cream formulations were made that in its last stage mixing and freezing processes were assembled at an industrial artisanal ice cream plant to have better sensory characteristics. Ice creams were tasted and evaluated by means of a sur...

The absence of technical information on properties of tamarind and lack of knowledge of the use of fruit in the preparation of dishes that has as its main ingredient tamarind implies that has no demand in Peruvian cuisine.The first phase tamarind analysis was conducted to know the properties of the nutritional composition determined The highlight in the tamarind fruit is the calcium content of 31.9 mg / 100 g. Acidity is 2.99 g / 100 g expressed in Tartaric acid, these are original sample diluted in 1: 1.11 by fieldwork a survey that determined the level of knowledge of the use of tamarind representatives of culinary preparations made of restaurants located in Miraflores. Were representatives who have recommended us that we should prepare dishes based on tamarind.Then in conjunction with the Chefs of the ULCB dishes I prepared based on the use of tamarind fruit and tasting was conducted ...

This research is based on the need to develop a new production line for fruit ice cream. Currently, tamarind in the national market can be found in products such as marcianos, cremoladas, ingredients in the kitchen, jellies or as fruit. The proposal of the work is innovative, since it raises the possibility of taking advantage of the pulp of the fruit in ice cream as an industrial input, due to the high concentration of tartaric acid found in the pulp. For ice cream, hydrocolloids (guar gum and xanthan gum) are used to provide a typical texture of fruit ice cream with milk, in addition to being enriched with ascorbic acid as a source of vitamin C. Three ice cream formulations were made that in its last stage mixing and freezing processes were assembled at an industrial artisanal ice cream plant to have better sensory characteristics. Ice creams were tasted and evaluated by means of a sur...

Esta investigación se basa en la necesidad de desarrollar una nueva línea de producción de helados de fruta. Actualmente el tamarindo en el mercado nacional se puede encontrar en productos como en marcianos, cremoladas, ingrediente en la cocina, jaleas o como fruto. La propuesta del trabajo es innovadora, ya que se plantea la posibilidad de aprovechar la pulpa del fruto en helados como insumo industrial, debido a la alta concentración de ácido tartárico que se encuentra en la pulpa. Para el helado se utiliza hidrocoloides (goma guar y goma xantana) para brindarle una textura típica de los helados de fruta con leche, además de ser enriquecido con ácido ascórbico como fuente de vitamina C. Se realizó tres formulaciones de helados que en sus últimas etapas de proceso de mezclado y congelado fueron maquilados en una planta industrial de helados artesanales para tener mejores cara...

La ausencia de información técnica de propiedades del tamarindo y la falta de conocimiento del uso de la fruta en la preparación de platos que tenga como ingrediente principal el tamarindo implica que no tenga demanda en la gastronomía peruana. En la primera fase se realizó el análisis del tamarindo para conocer las propiedades de la composición nutricional que determino lo más resaltante en la fruta de Tamarindo es el contenido de Calcio de 31,9 mg/100 g. La Acidez es de 2,99 g/100 g expresado en Acido Tartárico, estos son de muestra original diluido en 1:1.11, mediante trabajo de campo se hizo una encuesta que determino el nivel de conocimiento del uso del tamarindo de preparaciones culinarias de representantes de restaurantes ubicados en Miraflores. Los representantes fueron quienes nos han recomendado que platos deberíamos elaborar a base de tamarindo. Seguidamente en unió...

La ausencia de información técnica de propiedades del tamarindo y la falta de conocimiento del uso de la fruta en la preparación de platos que tenga como ingrediente principal el tamarindo implica que no tenga demanda en la gastronomía peruana.En la primera fase se realizó el análisis del tamarindo para conocer las propiedades de la composición nutricional que determino lo más resaltante en la fruta Tamarindo es el contenido de Calcio de 31,9 mg/100 g. La Acidez es de 2,99 g/100 g expresado en Acido Tartárico, estos son de muestra original diluido en 1:1.11, mediante trabajo de campo se hizo una encuesta que determino el nivel de conocimiento del uso del tamarindo de preparaciones culinarias de representantes de restaurantes ubicados en Miraflores.Los representantes fueron quienes nos han recomendado que platos deberíamos elaborar a base de tamarindo. Seguidamente en unión con...

The absence of technical information on properties of tamarind and lack of knowledge of the use of fruit in the preparation of dishes that has as its main ingredient tamarind implies that has no demand in Peruvian cuisine.The first phase tamarind analysis was conducted to know the properties of the nutritional composition determined The highlight in the tamarind fruit is the calcium content of 31.9 mg / 100 g. Acidity is 2.99 g / 100 g expressed in Tartaric acid, these are original sample diluted in 1: 1.11 by fieldwork a survey that determined the level of knowledge of the use of tamarind representatives of culinary preparations made of restaurants located in Miraflores. Were representatives who have recommended us that we should prepare dishes based on tamarind.Then in conjunction with the Chefs of the ULCB dishes I prepared based on the use of tamarind fruit and tasting was conducted ...

This research is based on the need to develop a new production line for fruit ice cream. Currently, tamarind in the national market can be found in products such as marcianos, cremoladas, ingredients in the kitchen, jellies or as fruit. The proposal of the work is innovative, since it raises the possibility of taking advantage of the pulp of the fruit in ice cream as an industrial input, due to the high concentration of tartaric acid found in the pulp. For ice cream, hydrocolloids (guar gum and xanthan gum) are used to provide a typical texture of fruit ice cream with milk, in addition to being enriched with ascorbic acid as a source of vitamin C. Three ice cream formulations were made that in its last stage mixing and freezing processes were assembled at an industrial artisanal ice cream plant to have better sensory characteristics. Ice creams were tasted and evaluated by means of a sur...

En el presente trabajo se elaboraron biopelículas mediante el método de casting utilizando diseño factorial multinivel 2x2x3, siendo los factores: concentración de sorbitol (60% y 80%), temperatura de proceso (85°C y 95°C) y proporciones de almidón de papa (P) y almidón de maíz (M): 0%M:100%P, 25%M:75%P y 50%M:50%P, para la determinación de la mejor formulación en base a sus propiedades mecánicas: resistencia a la tracción (RT, N/mm2) y elongación (E, %). Los resultados se aceptaron con un nivel de 95% de confianza (p < 0.05) y mediante comparación de medias LSD. El tratamiento seleccionado fue obtenido empleando sorbitol al 60%, temperatura de proceso al 95°C y proporción de mezcla al 50%P:50%M, obteniéndose 6,23 N/mm2 de RT y 14,67 % de elongación. Esta formulación se empleó como base polimérica para la segunda etapa, donde se adicionó 0, 1 y 2,5 % de aceite e...

La investigación tuvo como objetivo evaluar el efecto de la suplementación de probióticos naturales y comerciales sobre el rendimiento productivo de cuyes en crecimiento. Se emplearon 48 cuyes machos destetados, raza Perú. Se determinaron la ganancia de peso, consumo de materia seca, conversión alimenticia y rendimiento de carcasa. Se utilizó un diseño completo al azar con cuatro tratamientos, seis repeticiones por tratamiento y dos animales por repetición. Los tratamientos fueron T1: Dieta control (DC); T2: DC + Probiótico Natural (PN) (2 ml); T3: DC + Probiótico Comercial (PC) (2 ml) y T4: DC + PN (1 ml) + PC (1 ml). El PN contenía: Bacillus pumilus, Lactobacillus frumenti, Streptococcus thoraltensis, Lactobacillus johnsoni y el PC: Lactobacilus rihamnosus y Enterococos faecium. No se encontraron diferencias significativas (p > 0,05) en los parámetros evaluados; sin embargo...