Bibliographic citations
Guerra, E., (2016). Efecto del tostado por método convencional y tratamiento por microondas en color de granos de sacha inchi (plukkenetia volubilisL.) para la elaboración de crema de consumo humano [Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/536
Guerra, E., Efecto del tostado por método convencional y tratamiento por microondas en color de granos de sacha inchi (plukkenetia volubilisL.) para la elaboración de crema de consumo humano []. PE: Universidad Nacional de San Martín. Fondo Editorial; 2016. http://hdl.handle.net/11458/536
@misc{sunedu/2841424,
title = "Efecto del tostado por método convencional y tratamiento por microondas en color de granos de sacha inchi (plukkenetia volubilisL.) para la elaboración de crema de consumo humano",
author = "Guerra Pisco, Ericka Vanessa",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2016"
}
This research aimed to evaluate the effect of roasting conventional method and microwave treatment on the color and flavor (removal of astringency) Sacha lnchi almonds (Plukenetia Volubilis L.) for the production of cream for human consumption. The sequence of operations was: Reception of Raw Material, shelling and selection, roasting, grinding, mixing (formulation) and packagIn roasted adequate time it was evaluated in conventional method at 120, times 10, 15 and 20 min. and treatment with microwaves at 1.2 kw, times 4, 6 and 8 min.; then the best formulation was determined by evaluating different concentrations of oil and sugar, according to the sweetness and oiliness, statistical analysis was roasting under a completely randomized design (DCA) and Friedman test for formulations. lt was determined that Sacha lnchi almonds toasted Microwave for 8 min and Conventional roasting for 20 min, filed taste (astringency) and color shade of dark cream (29.8 brightness of the conventional method and microwave treatment 21.85). In formulating significant influence (p <0.05) of oíl and sugar it was determined, the most acceptable method Conventional sugar 1.5% and 5% oil, 1 % Microwave sugar and 5% oil method; cream toasted almonds obtained by conventional method presents linolenic acid (43.76%), linoleic acid (38.28%) and 31.21 brightness; cream obtained by toasted almonds Microwave presented linolenic acid (43.82%), linoleic acid (38.45%) and 22.15 brightness. · Sacha inchi cream obtained by microwave treatment showed better nutritional and sensory characteristics. Finally, a market study was conducted, determining acceptability 89.33% of the surveyed population.
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