Se establecieron los parámetros de proceso para obtener puré de aguaymanto (Physalis peruviana L.). En la estandarización, el puré con 4,5% de almidón modifi cado y 25 °Brix obtuvo, sensorialmente, un puntaje equivalente a «me gusta mucho». En el tratamiento térmico a 100 °C, durante 24 minutos, se logró la letalidad requerida, UP (unidades de pasteurización)= 3,2 minutos. Las características del puré fueron: acidez 5,16±0,62 g ác. cítrico/100 g b.s., pH 3,66±0,14, azúcares reductores 29,93±3,77 g/100 g b.s., color L* 21,18±4,06, a* 2,59±1,19, b* 16,12±5.90, aw 0,973±0,001 y vacío 10 in Hg. Asimismo, se obtuvo 69,25±1,30 mg ác. ascórbico/100 g b.s., 179,22±11,94 mg AGE/100 g b.s., 66,25±1,44 mg β-caroteno eq./100 g b.s. y 13,62±0,75 μmol Trolox eq./ g b.s., al evaluar la vitamina C, compuestos fenóli...

Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias. Departamento Académico de Ingeniería de Alimentos y Productos Agropecuarios

Universidad Nacional Agraria La Molina. Escuela de Posgrado. Maestría en Tecnología de Alimentos

Se estudió el efecto del tratamiento hidrotérmico a 40, 45 y 50 °C por 2, 3, 4 minutos, en la conservación poscosecha del tomate cv. ‘Nabateo’ y un testigo, en el estado de madurez verde maduro, almacenados a 8±0,5 °C y 90 % H.R. Se evaluaron los siguientes atributos de calidad: pérdida de peso (%), color, textura, pH y sólidos solubles y se tomaron muestras semanales por 35 días. La mayor textura (805,45 gf) se obtuvo en tomates tratados a 45 °C por tres minutos (T5), la evaluación estadística encontró diferencias significativas en este atributo. Se determinó que el tratamiento hidrotérmico reduce la actividad de la poligalacturonasa y evidencia el efecto que tiene el tratamiento con agua caliente para retardar la acción de esta enzima, prolongando el tiempo de vida útil hasta 34 días. La evaluación fisicoquímica en el mejor tratamiento, encontró lo siguiente: c...

Se evaluó el efecto del tratamiento hidrotérmico a 40, 45, 50 °C por 2, 3, 4 minutos en la conservación poscosecha del tomate cv. ‘Nabateo’ y un testigo, en el estado de madurez pintón 10-30 % de coloración (Grupo 2-3), almacenados a 8±0,5 °C y 90 % H.R. Se valoraron cada siete días los siguientes atributos de calidad: pérdida de peso (%), color, textura, pH y sólidos solubles; destacaron los tratamientos de 45 °C por tres minutos (T5) y 45 °C por cuatro minutos (T6). El tratamiento T5 presentó las mejores características de apariencia general, apreciación interna, sabor y mayor textura, 597,17 gf.. Los resultados obtenidos indicaron que el tratamiento hidrotérmico reduce la actividad de poligalacturonasa, prolongando la vida útil del tomate hasta 35 días. La evaluación fisicoquímica en el mejor tratamiento, encontró lo siguiente: color a*/b* 1,04; textura 597,1...

The maximum chemical and functional conservation of the yacón by the organic sterilization system, was achieved by applying a load of 4 kg / pouch, 1 min. process time and temperature 100 °C saturated steam injection. Under these conditions, was obtained 2,4 % (db) protein and 52 % (db) of fructooligosaccharides. Regarding the microbial load, 60,59 % (10 CFU / g), 65,76 % (20 CFU / g) and 0 % (<10 CFU / g) for aerobes, molds, and yeasts, respectively decreased; pathogenic behavior was very similar to that of the raw material: E. coli <3 CFU / g, absence of Salmonella (25 g) and <3 CFU / g for total coliforms, whose samples were able to adjust to the demands of the health standard Peruvian and international standards; which showed that applying the OSS technology is accomplished to preserve the nutritional and functional quality of yacon.

La máxima conservación química y funcional del yacón, por el sistema de esterilización orgánica, se logró aplicando una carga de 4 kg/saquillo, 1 minuto de tiempo de proceso y 100 °C temperatura de inyección de vapor saturado. Bajo estas condiciones se obtuvo 2,4 % (b.s.) de proteínas y 52 % (b.s.) de fructooligosacáridos. Respecto a la carga microbiana, se redujo 60,59 % (10 UFC/g), 65,76 % (20 UFC/g) y 0 % (<10 UFC/g) para aerobios, mohos y levaduras, respectivamente; el comportamiento de patógenos fue muy similar al de la materia prima: E. coli <3 UFC/g, ausencia de salmonella (25 g) y <3 UFC/g para coliformes totales, cuyas muestras se lograron ajustar a las exigencias de la norma sanitaria peruana y a las normas internacionales; lo que evidenció que al aplicar la tecnología OSS se logra conservar la calidad nutricional y funcional del yacón.

Se establecieron los parámetros de proceso para obtener puré de aguaymanto (Physalis peruviana L.). En la estandarización, el puré con 4,5% de almidón modifi cado y 25 °Brix obtuvo, sensorialmente, un puntaje equivalente a «me gusta mucho». En el tratamiento térmico a 100 °C, durante 24 minutos, se logró la letalidad requerida, UP (unidades de pasteurización)= 3,2 minutos. Las características del puré fueron: acidez 5,16±0,62 g ác. cítrico/100 g b.s., pH 3,66±0,14, azúcares reductores 29,93±3,77 g/100 g b.s., color L* 21,18±4,06, a* 2,59±1,19, b* 16,12±5.90, aw 0,973±0,001 y vacío 10 in Hg. Asimismo, se obtuvo 69,25±1,30 mg ác. ascórbico/100 g b.s., 179,22±11,94 mg AGE/100 g b.s., 66,25±1,44 mg β-caroteno eq./100 g b.s. y 13,62±0,75 μmol Trolox eq./ g b.s., al evaluar la vitamina C, compuestos fenóli...

The processing parameters that maximize the pulp yield and the stability of the ungurahui nectar were evaluated by means of the Taguchi and Response Surface methodologies. The raw material used came from the town of Yurimaguas, Loreto Region - Peru, and was subjected to weighing, selection, classification, washing, disinfecting, maturing, pulping, refining, filtering, standardized (to formulate the nectar), pasteurized, packed, cooled and stored processes. In the first stage the parameters of maturation and pulping were obtained (T°: 51,99 °C, time: 1,74 h, fruit harvested: water in maturation (1: 3), ripened fruit: water in the pulped (1: 0,75)), which optimized the yield (37,33%) of ungurahui pulp. In the second stage the standardized parameters were determined (pulp: water (1: 1,33), percentage of gums: xanthan (0,02 %), arabica (0,03 %), carboxymethylcellulose (0,06 %) and lecithin...

Muscle proteins of Dosidicus gigas mantle have great techno-functional advantages and during their processing at industrial level considerable discards of muscle proteins are generated and used to elaborate meals with low added value. The aim of the study was to evaluate the effect of hydrolysis time on the techno-functional properties and antioxidant capacity of jumbo squid. Mantle muscle protein discards were cooked, ground and subjected to enzymatic hydrolysis (Protamex ©) for 1, 2, 3, 4, 5 and 6 hours at 58 ° C; ratio of water: substrate 1: 1. The hydrolysis reaction was stopped at 90 ° C for 5 minutes and then were filtrate. Hydrolyzed solutions (2% of dissolved solids) in established times were taken and their techno-functional properties such as foaming, emulsifying, antioxidant capacity and degree of hydrolysis were determined. The hydrolysis reaction was stopped at 90 °C for...

The aim of the present study was to determine the physico-chemical characteristics of pajuro seeds (Erythrina edulis Triana) and the effects of temperature and moisture on the functional properties of extruded seeds. The mature seeds were conditioned for their physical-chemical characterization and extrusion under three temperature conditions (110, 120 and 130 °C) and two moisture levels (13 and 18%). The results of the physico-chemical characteristics were presented in terms of averages and standard deviations, while the data of the functional properties were submitted to ANOVA under a Completely Randomized Design with 3x2 factorial arrangement and for the comparison of means the Tukey's (p˂0.05) test was used. The seeds presented values of color in the hull like L* (27.26), a* (8.60) and b* (4.81), dimensions of length (4.35 cm), width (2.58 cm) and thickness (1.28 cm); likewise, a v...

Muscle proteins of Dosidicus gigas mantle have great techno-functional advantages and during their processing at industrial level considerable discards of muscle proteins are generated and used to elaborate meals with low added value. The aim of the study was to evaluate the effect of hydrolysis time on the techno-functional properties and antioxidant capacity of jumbo squid. Mantle muscle protein discards were cooked, ground and subjected to enzymatic hydrolysis (Protamex ©) for 1, 2, 3, 4, 5 and 6 hours at 58 ° C; ratio of water: substrate 1: 1. The hydrolysis reaction was stopped at 90 ° C for 5 minutes and then were filtrate. Hydrolyzed solutions (2% of dissolved solids) in established times were taken and their techno-functional properties such as foaming, emulsifying, antioxidant capacity and degree of hydrolysis were determined. The hydrolysis reaction was stopped at 90 °C for...

The aim of the present study was to determine the physico-chemical characteristics of pajuro seeds (Erythrina edulis Triana) and the effects of temperature and moisture on the functional properties of extruded seeds. The mature seeds were conditioned for their physical-chemical characterization and extrusion under three temperature conditions (110, 120 and 130 °C) and two moisture levels (13 and 18%). The results of the physico-chemical characteristics were presented in terms of averages and standard deviations, while the data of the functional properties were submitted to ANOVA under a Completely Randomized Design with 3x2 factorial arrangement and for the comparison of means the Tukey's (p˂0.05) test was used. The seeds presented values of color in the hull like L* (27.26), a* (8.60) and b* (4.81), dimensions of length (4.35 cm), width (2.58 cm) and thickness (1.28 cm); likewise, a v...

The aim of the present study was to determine the physico-chemical characteristics of pajuro seeds (Erythrina edulis Triana) and the effects of temperature and moisture on the functional properties of extruded seeds. The mature seeds were conditioned for their physical-chemical characterization and extrusion under three temperature conditions (110, 120 and 130 °C) and two moisture levels (13 and 18%). The results of the physico-chemical characteristics were presented in terms of averages and standard deviations, while the data of the functional properties were submitted to ANOVA under a Completely Randomized Design with 3x2 factorial arrangement and for the comparison of means the Tukey's (p˂0.05) test was used. The seeds presented values of color in the hull like L* (27.26), a* (8.60) and b* (4.81), dimensions of length (4.35 cm), width (2.58 cm) and thickness (1.28 cm); likewise, a v...

The aim of the present study was to determine the physico-chemical characteristics of pajuro seeds (Erythrina edulis Triana) and the effects of temperature and moisture on the functional properties of extruded seeds. The mature seeds were conditioned for their physical-chemical characterization and extrusion under three temperature conditions (110, 120 and 130 °C) and two moisture levels (13 and 18%). The results of the physico-chemical characteristics were presented in terms of averages and standard deviations, while the data of the functional properties were submitted to ANOVA under a Completely Randomized Design with 3x2 factorial arrangement and for the comparison of means the Tukey's (p˂0.05) test was used. The seeds presented values of color in the hull like L* (27.26), a* (8.60) and b* (4.81), dimensions of length (4.35 cm), width (2.58 cm) and thickness (1.28 cm); likewise, a v...

The protein digestibility of pajuro seeds (Erythrina edulis Triana) was determined after the conventional cooking process. The processed seeds were dried, ground and incorporated into isoproteic and isocaloric diets for evaluation with Holtzman rats. The results were expressed in terms of means and standard deviations. A one-way analysis of variance (ANOVA) was performed with Tukey's multiple comparison test to determine significant differences (p <0.05) in the proximal composition values ​​and a correlation analysis between protein consumption / gains weight and feed intake / weight gain. A protein value of 20.58 was obtained in the cooked straw seeds, and values ​​of 25.89, 2.97 and 45.56 for feed consumption, weight gain and specific growth rate respectively. Regarding the protein quality indicators, a positive nitrogen balance was obtained with a value of 0.19, biological ...

The protein digestibility of pajuro seeds (Erythrina edulis Triana) was determined after the conventional cooking process. The processed seeds were dried, ground and incorporated into isoproteic and isocaloric diets for evaluation with Holtzman rats. The results were expressed in terms of means and standard deviations. A one-way analysis of variance (ANOVA) was performed with Tukey's multiple comparison test to determine significant differences (p <0.05) in the proximal composition values ​​and a correlation analysis between protein consumption / gains weight and feed intake / weight gain. A protein value of 20.58 was obtained in the cooked straw seeds, and values ​​of 25.89, 2.97 and 45.56 for feed consumption, weight gain and specific growth rate respectively. Regarding the protein quality indicators, a positive nitrogen balance was obtained with a value of 0.19, biological ...