Bibliographic citations
Huamaní, C., (2022). Elaboración de puré de Tumbo serrano (Passiflora mollisima H.B.K.), maximizando la retención del ácido ascórbico [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/5192
Huamaní, C., Elaboración de puré de Tumbo serrano (Passiflora mollisima H.B.K.), maximizando la retención del ácido ascórbico []. PE: Universidad Nacional Agraria La Molina; 2022. https://hdl.handle.net/20.500.12996/5192
@mastersthesis{renati/245563,
title = "Elaboración de puré de Tumbo serrano (Passiflora mollisima H.B.K.), maximizando la retención del ácido ascórbico",
author = "Huamaní Salazar, César Joel",
publisher = "Universidad Nacional Agraria La Molina",
year = "2022"
}
The objective of the research work was to determine the formulation and the heat treatment to maximize the retention of ascorbic acid in the production of purée of tumbo serrano Passiflora mollisima (H.B.K). For the elaboration of the puree, pulp with a content of 75.34 ± 0.61mg of ascorbic acid / 100 g (bh) was used and it was packed in a glass container. The heat penetration parameters were determined using a retort temperature (TR) of 100 ° C for 32 min, and a lethality (UP) of 4.5 min was obtained, using Byssochlamys fulva as a reference microorganism whose value of D 93,3 ° C was one minute and with a Z value of 8.9 ° C. P0 was calculated using 5D and the processing time was found (Stumbo method). The variables that influence the retention of ascorbic acid were evaluated: dilution (pulp: water), % sugar, % starch, pH and temperature (° C), resulting in 8 treatments using the Taguchi method, the significant variables were: dilution (pulp: water) and temperature (° C). Response Surface method was applied using the 32 factorial arrangement: obtaining an optimal retention value of 26,30 mg of ascorbic acid / 100g (bh) with a pulp: water dilution of 1: 1 and a heat treatment temperature of 94.04 ° C, using a time of 32,40 min. The final product purée of tumbo serrano was characterized, a content and % retention were obtained: 24.40 ± 0.47 mg of ascorbic acid / 100g (bh) (49.21%), carotenes 0.87 ± 0, 05 mg β-carotene / 100g (bh) (45.12%), phenolic compounds 29.46 ± 0,66 mg gallic acid / 100g (bh) (51,36%), hydrophilic antioxidant capacity 9.28 ± 0,18 µmol eq trolox / g (bh) (55.51%) and lipophilic antioxidant capacity 0.04 ± 0.00 µmol eq trolox / g (bh) (50%).
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