“Conversación y evaluación de las almendras de macambo (theobroma bicolor) frito-saladas”

• Autor: Martínez Mena, Epifanio
• Formato: tesis de grado
• Fecha de Publicación: 2003
• Institución: Universidad Nacional de San Martin - Tarapoto
• Repositorio: UNSM-Institucional
• Lenguaje: español
• OAI Identifier: oai:repositorio.unsm.edu.pe:11458/70
• Enlace del recurso: http://hdl.handle.net/11458/70
• Nivel de acceso: acceso abierto
• Materia: CONSERVACION; EVALUACION; ALMENDRAS; MACAMBO; THEOBROMA; BICOLOR; FRITO; SALADAS

The present study is oriented to find the appropriate parameters far the fritting and salting of the macambo almonds ( Theobroma bicolor). lt is specie that adapts itself satisfactorily to the agro-climatic conditions of the San Martín regían. A gre~t part of the work was carried out in the facilities of the Laboratory far Analysis and Compositi.on of foods,. being developed in two phases: extraction of the almond itself and the obtaining of the fried salted almond as a finished product. The fried salted macambo followed the subsequently unitary operations: Raw materialSlicingClassificationFryingWashingDryingPealingSaltingPackingStorage The sensorial test on the deep-fry carried out by the semi trained judges, showed a product with good organoleptic characteristic referred to Color with a rating of 4.3; Aroma with of 4.0; and Crispy with a rating of 3.7 respectively. In the salted fried almonds, a test of sensorial evaluation was made to determine lhe appropriate salting; being the best to a concentration of 1 %. The quality of the obtained product was evaluated, at the O; 30; 45; and 60 days of storage; finding out that the index of Peroxide was O.O; the index of Acidity was of 0.52% and the iodine value was of 15.73; being the best packing the threelaminated. The monomolecdlar layer was of 2.13 g H20/100 g of dry product.