El objetivo de la investigación fue evaluar la influencia de la temperatura y concentración en el comportamiento reológico de la pulpa de cocona. Se utilizó frutos de cocona maduros ecotipo esferoide alto con coordenadas coloriméricas: L*: 39,33±2,31; a*: 11,34±3,34; b*: 41,96±3,34; peso: 210,20±2,90 g; diámetro axial: 85,69±3,55 mm; diámetro ecuatorial: 65,75±2,90 mm; pulpa con características: °Brix: 6,50±0,40; pH: 3,63±0,08; acidez (%): 1,42±0,09; humedad (%): 86,57±3,13. Las mediciones se realizaron en un reómetro digital Brookfield RV-III Ultra a las concentraciones: 10, 15, 20 y 25°Brix, y temperaturas: 30, 40, 50 y 60°C. El diseño estadístico empleado fue DCA con arreglo factorial 4x4 con tres repeticiones, el procesamiento de datos se realizó con el programa STATGRAPHICS Centurión XV. Los datos se ajustaron adecuadamente al modelo de Ostwald (R 2 ≥ 0,9...

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...