Were evaluated four native varieties of potato: yellow runtus (Solanum goniocalyx), huayro (Solanum chaucha), peruanita (Solanum goniocalyx Juz. & Bukasov) and huamantanga (Solanum tuberosum andigena), from the peruvian highlands, province of Huancayo, department of Junin. These potato varieties had an average diameter greater than 30 mm, with rounded and elongated shapes, having yellow and reddish skin. The dry matter content was 22,98 to 31,80%, showing a direct relationship with the specific gravity and the starch content (17,50 to 26,20%). The high content of starch and dry matter found, classified them as high quality tubers culinary, being suitable for the manufacture of dried products fried products. The dry samples, in grams percent, showed: total protein 6,75 to 10,54; ethereal extract 0,22 to 0,35; ash 2,23 to 3,79; raw fiber from 1,48 to 2,33; carbohydrates from 84,01 to 8...

It was realized the sensorial evaluation and were studied the chemical composition and nutritional value of iron-fortified bread, with partial replacement of 10% of its wheat flour content by potato and corn flour, obtaining a bread with soft texture, palatable and very good acceptability for children of school age. The elaborated bread contains protein 13,10%; fat 9,80% and carbohydrates 50,32%, with an energy value of 341,88 kcal/100 g and an iron content 10,13 mg/100 g, that satisfies the recommended dietary allowance of iron for schoolchildren.

Were evaluated four native varieties of potato: yellow runtus (Solanum goniocalyx), huayro (Solanum chaucha), peruanita (Solanum goniocalyx Juz. & Bukasov) and huamantanga (Solanum tuberosum andigena), from the peruvian highlands, province of Huancayo, department of Junin. These potato varieties had an average diameter greater than 30 mm, with rounded and elongated shapes, having yellow and reddish skin. The dry matter content was 22,98 to 31,80%, showing a direct relationship with the specific gravity and the starch content (17,50 to 26,20%). The high content of starch and dry matter found, classified them as high quality tubers culinary, being suitable for the manufacture of dried products fried products. The dry samples, in grams percent, showed: total protein 6,75 to 10,54; ethereal extract 0,22 to 0,35; ash 2,23 to 3,79; raw fiber from 1,48 to 2,33; carbohydrates from 84,01 to 8...

It was realized the sensorial evaluation and were studied the chemical composition and nutritional value of iron-fortified bread, with partial replacement of 10% of its wheat flour content by potato and corn flour, obtaining a bread with soft texture, palatable and very good acceptability for children of school age. The elaborated bread contains protein 13,10%; fat 9,80% and carbohydrates 50,32%, with an energy value of 341,88 kcal/100 g and an iron content 10,13 mg/100 g, that satisfies the recommended dietary allowance of iron for schoolchildren.

It was determined the parameters of thermal treatment for the maximum retention of color (5,83 %) and texture (2,29 %) of canned green beans (Vicia faba L.) in brine, to processing temperature 126,7 °C for a time of 8,69 minutes, by Jen et al method. The tests were made with green beans from Mantaro valley, in Peru. Likewise, was realized the evaluation of the thermal treatment to determinate characteristics of heat penetration in the slower warming point (3,8 cm from base of can) finding the following results: fh = 19,34 minutes, jh = 0,46; Tpsih = 95,6°C, fc = 16,67 minutes, jc = 1,11 and Tpsic = 123,2°C; and the times of processing, by Stumbo method, to temperatures 104,4; 110; 115,6; 121,1; 126,7 and 132,2°C, being the times of processing 108,79; 54,76; 24,72; 13,77; 8,69 and 5,51 minutes, respectively, to obtain in all cases the same value of F121,1°C of 3,15 minutes.

It was determined the parameters of thermal treatment for the maximum retention of color (5,83 %) and texture (2,29 %) of canned green beans (Vicia faba L.) in brine, to processing temperature 126,7 °C for a time of 8,69 minutes, by Jen et al method. The tests were made with green beans from Mantaro valley, in Peru. Likewise, was realized the evaluation of the thermal treatment to determinate characteristics of heat penetration in the slower warming point (3,8 cm from base of can) finding the following results: fh = 19,34 minutes, jh = 0,46; Tpsih = 95,6°C, fc = 16,67 minutes, jc = 1,11 and Tpsic = 123,2°C; and the times of processing, by Stumbo method, to temperatures 104,4; 110; 115,6; 121,1; 126,7 and 132,2°C, being the times of processing 108,79; 54,76; 24,72; 13,77; 8,69 and 5,51 minutes, respectively, to obtain in all cases the same value of F121,1°C of 3,15 minutes.