Tópicos Sugeridos dentro de su búsqueda.
Tópicos Sugeridos dentro de su búsqueda.
Buscar alternativas:
compotas de » compota de (Expander búsqueda), completas de (Expander búsqueda), compras de (Expander búsqueda)
de function » de funcion (Expander búsqueda), a function (Expander búsqueda), _ function (Expander búsqueda)
compotas de » compota de (Expander búsqueda), completas de (Expander búsqueda), compras de (Expander búsqueda)
de function » de funcion (Expander búsqueda), a function (Expander búsqueda), _ function (Expander búsqueda)
1
tesis de grado
Publicado 2022
Enlace
Enlace
The objective of the research work was to obtain the technological parameters for the preparation of compote based on Rollinia mucosa (Anona) and Oenocarpus bataua (Ungurahui) and its antioxidant value. The research presents the quantitative approach of experimental type with randomized experimental design. To this end, the pulp (Myrciaria dubia), softening (Oenocarpus bataua) and peeling (Rollinia mucosa), heat treatment, packaging, sealing and storage were obtained. On the other hand, data processing and analysis consisted of analyzing the physicochemical, microbiological and sensory analysis properties of the compote. The results that were obtained according to the descriptive statistical analysis of the acceptability of the fruit-based compote sweetened with blonde and chancaca, the most accepted formulation was 926 with the following concentration Rollinia mucosa (50%), Oenocarpus b...
2
tesis de grado
Publicado 2021
Enlace
Enlace
La amazonia peruana enfrenta un elevado porcentaje de desnutrición infantil que requiere de manera urgente desarrollar, planificar y accederse en alimentos con alto valor nutricional que brinden nutrientes complementarios a la lactancia materna. Por tanto el presente trabajo de investigación tiene el objetivo de desenvolver una compota a base de Annona muricata (guanábana), Mauritia flexuosa (aguaje), Solanum sessiliflorum (cocona) y su capacidad antioxidante y su aceptabilidad como alimento complementario; para eso, se realizó un diseño completamente experimental aleatorizado con tres formulaciones y tres tratamientos térmicos aplicando un flujograma. Los resultados mostraron que la formulación con guanábana al 70%, cocona 15% y aguaje 15%; fue el que mostró los mejores valores en las pruebas fisicoquímicas, microbiológicas y sensoriales; siendo los valores de humedad 84.62 g...
3
artículo
Publicado 2020
Enlace
Enlace
The research aimed to develop a children's pumpkin compote, functional, inexpensive, preservative-free and of considerable shelf life. The effect of incorporating xanthan gum (XG) was evaluated at three concentrations (0.10%, 0.15% and 0.20%) on its rheological properties. Sensory characteristics were applied to 60 panelists (30 undergraduate students and 30 children between 2 and 3 years). Its physical, physicochemical, and microbiological characteristics were determined. With the pH values was estimated the shelf life of pumpkin compote using accelerated testing method. The product was stored at 20 °C, 30 °C and 40 °C for 0, 10, 20, and 30 days. The results show the pumpkin compote presented non-Newtonian behavior, pseudoplastic, and was adjusted to the Ostwald Waele model (R2 > 0.98). Compote formulated with 0.15% of XG was conceived as the best treatment, with a "Like" scale fo...
4
artículo
Publicado 2020
Enlace
Enlace
The research aimed to develop a children's pumpkin compote, functional, inexpensive, preservative-free and of considerable shelf life. The effect of incorporating xanthan gum (XG) was evaluated at three concentrations (0.10%, 0.15% and 0.20%) on its rheological properties. Sensory characteristics were applied to 60 panelists (30 undergraduate students and 30 children between 2 and 3 years). Its physical, physicochemical, and microbiological characteristics were determined. With the pH values was estimated the shelf life of pumpkin compote using accelerated testing method. The product was stored at 20 °C, 30 °C and 40 °C for 0, 10, 20, and 30 days. The results show the pumpkin compote presented non-Newtonian behavior, pseudoplastic, and was adjusted to the Ostwald Waele model (R2 > 0.98). Compote formulated with 0.15% of XG was conceived as the best treatment, with a "Like" scale fo...
