Bibliographic citations
Vásquez, M., (2017). Obtención de parámetros para la elaboración de compota light Ananas comosus (piña) variedad cayena lisa [Tesis, Universidad Nacional de la Amazonía Peruana]. http://repositorio.unapiquitos.edu.pe/handle/20.500.12737/6616
Vásquez, M., Obtención de parámetros para la elaboración de compota light Ananas comosus (piña) variedad cayena lisa [Tesis]. : Universidad Nacional de la Amazonía Peruana; 2017. http://repositorio.unapiquitos.edu.pe/handle/20.500.12737/6616
@misc{sunedu/3115188,
title = "Obtención de parámetros para la elaboración de compota light Ananas comosus (piña) variedad cayena lisa",
author = "Vásquez Bazán, Maribel",
publisher = "Universidad Nacional de la Amazonía Peruana",
year = "2017"
}
This investigation had a raw material which was (Ananas comosus) pineapple, typical of the Amazon, in which physical chemical analysis was performed on a humid basis, which were: energy; 37.23 kcal, humidity; 90.52 g, total protein; 0.41 g, total fats; 0.11 g, total carbohydrates; 8.65 g, total ash; 0.41 g, vitamin C; 25.05 mg, pH (25oC): 5.52, soluble solids: 9.00 g, total solids; 9.75 g. having a minimum standard deviation, therefore the methods used in the investigation are highly reliable. With regard to the technological process for obtaining pineapple compote was: raw material, heavy, reception / selection, washing / cutting, weighing I, pulping / refining, conditioning / mixing, heat treatment (100 x 40 minutes), weighing II , packaging, cooling, storage / refrigeration (5 ° C undefined). Once the final product was obtained, chemical physical analyzes were carried out, which reported as follows: humidity; 75.38 g, total ash; 0.42 g, total fat; 0.59 g, total proteins; 0.67 g, total carbohydrates; 22.94 g, total energy; 99.75 Kcal, total solids; 24.62 g, soluble solids; 14.00 g, titratable acidity; 0.52% citric acid, and pH (5,11). Regarding the microbiological analyzes, the results report results of fungi and low yeast (<10 and 15 CFU), which are within the ranges established for these types of products. Likewise with respect to the sensory results, the F3 formulation is the one that reported the best data, the same happens in the statistical analysis, of the three formulations evaluated, the F3 formulation, is the one that obtained the best data. As regards storage in refrigeration (5 ° C and H.R. 50%), its shelf life is indefinite, but storage in the environment (30 ° C), only has a life time of 5 days.
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