Chilies are the main ingredients of the Peruvian gastronomy. Chili "Charapita" (Capsicum frutescens) is very used in amazon food. The last decade, "the gastronomic boom" has increased their demand, so it is necessary to develop new technologies for their preservation sustainably, healthy, without affecting the environment. The aim of the present work was to analyze the microbial population dynamics during Chili "Charapita" fermentation using spontaneous (SF) and controlled (CF) fermentation. Fermentations were conducted at pilot scale and room temperature with chilies from Iquitos city. A lactic acid bacteria (LAB) strain type belonging to Lactobacillus plantarum ATCC 14917 was used in FC. Fermentations were monitored through reducing sugars, acidity and pH determinations. Microbial tests were performed: total cells count by microscopy and microbial growth in culture media. LAB, yeasts, ...

Chilies are the main ingredients of the Peruvian gastronomy. Chili "Charapita" (Capsicum frutescens) is very used in amazon food. The last decade, "the gastronomic boom" has increased their demand, so it is necessary to develop new technologies for their preservation sustainably, healthy, without affecting the environment. The aim of the present work was to analyze the microbial population dynamics during Chili "Charapita" fermentation using spontaneous (SF) and controlled (CF) fermentation. Fermentations were conducted at pilot scale and room temperature with chilies from Iquitos city. A lactic acid bacteria (LAB) strain type belonging to Lactobacillus plantarum ATCC 14917 was used in FC. Fermentations were monitored through reducing sugars, acidity and pH determinations. Microbial tests were performed: total cells count by microscopy and microbial growth in culture media. LAB, yeasts, ...

Chemical composition and technological and nutritional value of "papaya height"(Carica pubescens) also known as "Arequipa papaya" was studied using official AOAC methods and adapting the standard procedure of food technology. The samples were analyzed for physico-chemical proximal composition and content of vitamins and minerals by VIS spectrophotometric method through oxidation-reduction and atomic absorption spectrophotometry. Nutritional technological study was conducted through the elaboration of a processed product to extend the shelf life, the sensory evaluation was performed by quantitative descriptive analysis using hedonic scale and microbiological testing according to Peruvian technical norm NTP 203,108. On average the most relevant results per hundred grams of edible portion were: pH 6,7 to 6,8; acidity 0,08 to 0,09; water 87,7 to 87,54 g; protein 0,49 to 0,52 g; total mineral...

Se estudió la composición química y el valor tecnológico-nutricional de “papaya de altura” (Carica pubescens), también conocida como “papaya arequipeña”, cultivada en la región Arequipa, empleando métodos oficiales de la AOAC y adecuando el procedimiento estándar de la tecnología alimentaria. Las muestras fueron analizadas por su composición fisico-química proximal y el contenido de vitaminas y minerales por método espectrofotométrico VIS mediante oxido-reducción y espectrofotometría de absorción atómica. El estudio tecnológico nutricional se realizó a través de la elaboración de un producto procesado para extender la vida útil, cuya evaluación sensorial se realizó mediante análisis descriptivo cuantitativo empleando escala hedónica y el análisis microbiológico según Norma técnica peruana NTP 203.108. En promedio, los resultados más relevantes por ...