Citas bibligráficas
Hidalgo, J., (2003). Conservación y evaluación de las Almendras de macambo (Theobroma bicolor) frito - salado [Tesis, Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/2198
Hidalgo, J., Conservación y evaluación de las Almendras de macambo (Theobroma bicolor) frito - salado [Tesis]. PE: Universidad Nacional de San Martín. Fondo Editorial; 2003. http://hdl.handle.net/11458/2198
@misc{renati/1055907,
title = "Conservación y evaluación de las Almendras de macambo (Theobroma bicolor) frito - salado",
author = "Hidalgo Saavedra, Jhony Rider",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2003"
}
The present study is oriented to find suitable parameters for the frying and salting of the macambo almonds (Theobroma bicolor). It is a species that is satisfactorily adapted to the agroclimatic conditions presented by the San Martin Region. Much of the work was done in the facilities of the Laboratory of Analysis and Composition of Food, developing in two phases: extraction of the almond itself and obtaining the fried almond salted as a finished product. The fried macambo followed the following unit operations: Raw, Party, Washing, Drying, Resting, Classification, Fruit, Salted, Packed, Storage. The sensorial tests of the fruit performed by the semenreneded games, produced a product with good organoleptic characteristics in terms of color with a qualifier of 4.3, Olor with qualifier of 4.0 and Crunchers with a qualifier of 3.7 respectively. In the fried - salted almonds a differential sensorial evaluation test was made to determine the adequate salting, the best one being at a concentration of 1%. The quality of the product obtained was evaluated at 0; 30; Four. Five; 60 days of storage; Being that the index of period was of 0.0; The acid index was 0.52% and the Iodine index was 15.73; Resulting in the best packaging; The tritaminado. The monomolecular layer was 2.13 g.H 2 O / 100 g dry product.
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