Citas bibligráficas
Rafaile, A., (2022). Caracterización del Manjar Blanco a granel durante el almacenamiento a diferentes temperaturas [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/5638
Rafaile, A., Caracterización del Manjar Blanco a granel durante el almacenamiento a diferentes temperaturas []. PE: Universidad Nacional Agraria La Molina; 2022. https://hdl.handle.net/20.500.12996/5638
@misc{renati/1113622,
title = "Caracterización del Manjar Blanco a granel durante el almacenamiento a diferentes temperaturas",
author = "Rafaile Rupay, Alicia Beatriz",
publisher = "Universidad Nacional Agraria La Molina",
year = "2022"
}
The evaluated blancmange is a product that has been processed with the intention of serving as an input for the preparation of other types of products, whether industrial bakery products, candies, etc.; it is also characterized by its low cost, easy transportation, easy storage and traditionally has a shelf life of 3 months in the industry. The research evaluated the shelf life of two formulations: traditional bulk blancmange (MT) and reformulated bulk blancmange (MR), carrying out the physicochemical, microbiological and sensory characterization in a storage time of 6 months, at 2 temperatures (20 and 30 °C). In the MR formulation, a greater amount of lactase enzyme, glucose and preservative were added, and it was found that the storage temperature at 30 °C significantly affected (p < 0.05) the texture, concentration of soluble solids and water activity compared to the product stored at 20 °C, with a greater perception of crystals in texture in the mouth, increased water activity, and a decrease in soluble solids; in turn, these variations were proportional to time, both in the MT and in the MR. It was also found that consistency and mold and yeast counts were not affected by temperature or study time in both products. Finally, the MT complied until month 3 with the technical specifications of Ministerial Resolution N°591-2008-SA/DM (Peru) and of the company in terms of physicochemical, microbiological and sensory characteristics, both at a storage temperature of 20 °C and 30 °C, while the MR did so until month 5.
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