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1
tesis de grado
Publicado 2017
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Esta investigación fue para obtener un parámetros de Compota Ligth a partir de Ananas comusus (Piña) y su consumo en personas especiales, la materia prima utilizada fue (Ananas comosus ) piña, típica de la amazonia, en la cual se realizó análisis físicos químicos en base húmeda, los cuales fueron: energía; 37,23 kcal, humedad; 90,52 g, proteína totales; 0,41 g, grasas totales; 0,11 g, carbohidratos totales; 8,65 g, cenizas totales; 0,41 g, vitamina C; 25,05 mg, pH(25oC): 5,52, solidos solubles: 9,00 g, solidos totales; 9,75 g, por tanto los métodos utilizados en la investigación son altamente confiables. Con respecto al proceso tecnológico para la obtención de la compota de piña fue: materia prima, pesada, recepción/selección, lavado/cortado, pesada I, pulpeado/refinado, acondicionado/mezclado, tratamiento térmico (100 x 40 minutos), pesada II, envasado, enfriamiento,...
2
artículo
Publicado 2020
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The article presents the results obtained in the structural, physical and chemical characterization of the stubble fiber of the pineapple harvest (Ananas Comosus) Golden as an alternative to elaborate paper. The biometric properties of the fibers were determined (length and diameter, wall thickness and lumen diameter), to later obtain the pulp quality indexes for paper, as well as the percentages of cellulose, Holocellulose and lignin, according to the TAPPI Standards for each component and the Jayme-Wise method. This study was made with the purpose of having information for its later use in the pulp and paper industry. Pineapple stubble samples were extracted from the population center of Omaya, Pichari in the Valley of the Apurimac, Ene and Mantaro Rivers (VRAEM) - Peru. The results indicate that they present biometric measurements of: Fiber length: 1105 µm, Wall thickness: 2,75 µm, ...
3
tesis de grado
Publicado 2024
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This research work was carried out in the facilities of the Amazon Natural Resources Research Center (CIRNA), and the Pilot Plant Facilities – of the National University of the Peruvian Amazon (U.N.A.P), consisting of two sections in the research, the first was to find mu determine the antioxidant capacity of pineapple pulp (Ananas comosus), variety Cayenne lisa, for this we worked using the determinative methods of DPPH, ABTS and method of determination of total phenols, for which absorbance readings were used: 515, 734 and 725 nm, in dilutions (7:10, 4:10, 2: 10 and 0.6:10, giving an average expressed in μmol / TE: 1.904, 5.098, 6.180 and 12.175, having a percentage of inhibition of 40.52, 67.13, 45.52 and 31.57. by the DPPH method, and by the ABTS method: 26.82, 40.77, 68.14, 178.52 expressed in μmol/TE/100 g. dry sample, and total phenol content expressed in mg/100 grams. In the ...
4
artículo
Publicado 2015
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El ritmo de vida acelerado de la población actual ha producido cambios en los hábitos alimenticios y las personas están propensas a sufrir problemas gástricos. El rocoto tiene sabor agradable, contiene vitaminas, antioxidantes y su consumo beneficia al sistema digestivo. Esta investigación tuvo como propósito evaluar la aceptación y preferencia del consumidor ante un producto elaborado con la combinación binaria de pulpa de rocoto y un fruto natural; se desarrollaron dos formulaciones de mermelada de rocoto:piña (proporciones 1:4 y 1:8), empleándose pulpa de rocoto, pulpa de piña, azúcar, pectina, sorbato de potasio y ácido cítrico. Se evaluó el nivel de preferencia del consumidor potencial (53 jueces con edades entre 17 a 50 años) detectándose diferencias significativas entre las dos formulaciones de mermelada (α=0,01), prefiriéndose la formulación 02; el 62,26% de l...
5
artículo
Publicado 2015
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The pace of life of the current population has led to changes in eating habits and people are likely to suffer from gastric problems. The rocoto chilli is palatable, contains vitamins, antioxidants, and has been reported that consumption of chilies benefits the digestive system. This research aimed to evaluate acceptance and consumer preference to the processed food from the binary combination of a natural fruit pulp and rocoto chilli ; two differents jams formulations to pineapple pulp and rocoto chilli pulp (ratios 1:4 and 1:8) were developed, being used sugar, pectin , potassium sorbate and citric acid, rocoto chilli pulp and pineapple pulp. The preference degree of potential consumer (53 judges aged 17 to 50 years old) was evaluated, significant differences were detected between the two jams formulations (α=0,01), 02 formulation being preferred; 62,26% of consumers expressed a willi...
6
tesis de grado
Publicado 2018
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El presente trabajo tuvo como objetivo principal demostrar el efecto cicatrizante de la crema de extracto hidroalcohólico de tallos de Ormosia coccinea(Aubl) Jacks. y de pulpa de Ananas comosus(L.) Merr. y comprobar su efecto regenerador en heridas leves y moderadas en ratones albinos de la especie Mus musculus Balb/c y de la cepa 53. Se evaluaron sus características fisicoquímicas tanto del material vegetal seco, así como el extracto de cada una de las especies, que fueron previamente tratadas para su correcto uso. Así mismo, se realizó la marcha fitoquímica respectiva a cada uno de los extractos crudos para examinar cualitativamente sus metabolitos secundarios. Posteriormente se diseñó un método que consistió en elaborar 4 formulaciones: crema a base de tallos de Ormosia coccinea(Aubl) Jacks “huairuro”, crema a base de pulpa de Ananas comosus(L.) Merr. “piña” y dos ...
7
tesis de grado
Publicado 2006
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Presently work was studied the behavior post-crop of four pineapple varieties with the purpose of predicting the low time of conservation the systems of refrigerated storage (10±2ºC) and ambient temperature (28 ±2ºC). The work was developed in the Plant Pilot of Fruits and Vegetables of the Ability of Agroindustrial Engineering of the National University of San Martín -Tarapoto. The mensurations and the determination of results were carried out each, 2 days until the ninth day, of there from now on every four days, that which allowed us to select the good time of duration of the low fruit the two storage systems; being used a Complete Design at random with factorial arrangement of 4x3x2 (Varieties * states of maturity *temperaturas), with a total of 24 treatments, being analyzed the results, by means of the variance analysis (ANVA); continued by the test of DUNCAN with a level of 5%...
8
tesis de maestría
Publicado 2023
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Universidad Nacional Agraria La Molina. Escuela de Posgrado. Maestría en Agricultura Sustentable
9
tesis de grado
Publicado 2023
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The study was carried out at the CIRNA facilities, with the objectives of finding the ideal formulation for an iron-fortified compote, having as ingredients apple banana pulp, camu camu and pineapple, for which the standard process was followed, until obtaining the pulp, then the ingredients were mixed following the steps as homogenization of the pulp (pH(25or C: 4.70), heat treatment, packaging, cooling, washing, storage and final product, then three formulations were made of which the physical chemical analyzes were subsequently carried out (using methodology of the A.O.A.C. 2019), such as humidity: average of 80.02, average total solids of 19.98, calories: average 75.57, average soluble solids of: 17.83, average titratable acidity: 0.62, pH (25or C), average 5.20, average vitamin C 45.81 and average iron content: 8.86, meeting the requirements established for this type of product, the...
10
tesis de grado
Publicado 2022
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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, col...
11
artículo
Publicado 2018
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A pulp-based drink was made from Physalis peruviana (12 %), Passiflora edulis (9 %) and Ananas comosus (9%), with fiber of Avena sativa (12 %) and Linum usitatissimum (33 %), sweetened with Stevia rebaudiana (1 %), fulfilled the physicochemical, bromatological, microbiological and sensorial parameters to be suitable for human consumption. The study of the effect of the drink was quasi-experimental in 10 volunteer women between 21 and 39 years of age, students of the Faculty of Pharmacy and Biochemistry of the UNMSM, all of them were overweight or obese according to their body mass index and classification dictated by the WHO, who consumed the drink with a frequency of four times a week during the three-month period, with monthly monitoring of anthropometric measurements and biochemical analysis of triglycerides, total cholesterol, HDL, LDL, glucose and hemoglobin. The results were analyz...
