Pasas a partir de Physalis angulata (bolsa mullaca) secado en bandejas y con capacidad antioxidante

• Autores: Arriaran Rodriguez, Leidy Diana, Rodríguez Bartra, Mónica Sheila
• Formato: tesis de grado
• Fecha de Publicación: 2022
• Institución: Universidad Nacional De La Amazonía Peruana
• Repositorio: UNAPIquitos-Institucional
• Lenguaje: español
• OAI Identifier: oai:repositorio.unapiquitos.edu.pe:20.500.12737/8179
• Enlace del recurso: https://hdl.handle.net/20.500.12737/8179
• Nivel de acceso: acceso abierto
• Materia: Elaboración de alimentos; Pasas; Mullaca; Physalis angulata; Secado; Antioxidantes; https://purl.org/pe-repo/ocde/ford#2.11.01

In the Peruvian Amazon there is a wide variety of fruit tres whose fruit production has not been exploited technologically, such as Physalis angulata (Bolsa mullaca), for this reason this research was to obtain a technology for the production of Physalis angulata raisins using the drying technique in trays with a high antioxidant capacity, the desing was experimental, completely experimental and randomized, with two study factors and three levels respectively; The best producto determined by the different analyzes were the raisins dried at 55°C for 27.5 hours with physicochemical values of 14.34% moisture, 4.37% ash, 1.43% fat, 5.92% protein, 73.94% carbohydrate, 16.77% total fiber, 2.24% acidity, 5.20 pH and suitable for human consumption determined by microbiological análisis and has a shelf life of approximately one year; on the other hand, the antioxidant activity determinated by the DPPH method presented a value of 4,199± 1,844 umolTE/g dry matter, ABTS of 35,039±1,926 umolTE/g dry matter and total phenols of 1,716 (±0,266) mgGAE/g. The technology found can contribute to the development of the región and especially to the producers of this fruit.