Mazamorra a base de Manihot esculenta (yuca) y Ananas comosus (piña), endulzado con Saccharum officinarum (chancaca de caña de azúcar)

• Autores: Soria Tananta, Jostein Jaime, Villanueva Campos, Maria Rosa de Francisco
• 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:20.500.12737/8076
• Enlace del recurso: https://hdl.handle.net/20.500.12737/8076
• Nivel de acceso: acceso abierto
• Materia: Elaboración de alimentos; Yuca; Manihot esculenta; Piña; Ananas comosus; Caña de azúcar; Saccharum officinarum; http://purl.org/pe-repo/ocde/ford#2.11.01

This was developed to seek a solution to the current problem of the lack of use of natural resources in the region, for this reason an investigation was carried out giving them added value, finding the necessary technological parameters for the elaboration of a porridge based on Manihot esculenta (cassava) and Ananas comosus (pineapple), sweetened with Saccharum officinarum (sugar cane chancaca) that is suitable for consumption. The research was of an experimental quantitative approach, completely randomized. Cassava flour and spray dried pineapple pulp were obtained, which served as the basis for developing the product. The porridge presented a Moisture of 4.45%, Ash 1.97%, Fat 0.07%, Fiber 0.02%, Carbohydrates 78.72%, Proteins 14.77%, Energy 354.91%, Calcium 2mg, Manganese 15mg, Zinc 40mg, Iron 15mg, Sodium 40mg and Potassium 45mg. The sensory test using the attributes odor, taste, color and general appreciation was moderately accepted and the microbiological tests determined that it is suitable for human consumption. The product has a shelf life (shelf life) of six months.