Citas bibligráficas
Chia, M., Paredes, D. (2018). Elaboración de mermelada ligth, utilizando Carica papaya l. (papaya), enriquecida con Myrciaria dubia h.b.k. (camu camu), planta piloto Fia-Unap 2016 [Tesis, Universidad de la Amazonía Peruana]. http://repositorio.unapiquitos.edu.pe/handle/20.500.12737/5363
Chia, M., Paredes, D. Elaboración de mermelada ligth, utilizando Carica papaya l. (papaya), enriquecida con Myrciaria dubia h.b.k. (camu camu), planta piloto Fia-Unap 2016 [Tesis]. : Universidad de la Amazonía Peruana; 2018. http://repositorio.unapiquitos.edu.pe/handle/20.500.12737/5363
@misc{renati/280884,
title = "Elaboración de mermelada ligth, utilizando Carica papaya l. (papaya), enriquecida con Myrciaria dubia h.b.k. (camu camu), planta piloto Fia-Unap 2016",
author = "Paredes Vásquez, Danessa Brigitte",
publisher = "Universidad de la Amazonía Peruana",
year = "2018"
}
In this research work we worked with two fruits native to the Peruvian Amazon, which were Papaya Carica papaya L. and Camu camu Myrciaria dubia H.B.K. Mc Vaugh, to whom they were made their chemical physical analyzes, such as humidity, total ashes, total fats, total proteins, total carbohydrates, energy, and pH (20oC). The analyzes of these two raw materials were made on a wet basis, in 100 grams of edible part. Then the process tests were carried out, being the following for both fruits: raw material (papaya / camu camu), selection / classification, washing, peeling, cutting, pulping / refining; Following the process flow comes the mixing (papaya pulp: camu camu (5: 1) sweeteners, stevia, potassium sorbate and pectin), then evaporation, packaging, cooking / heat treatment, sealing, cooling and finally refrigeration / storage ( in refrigeration 4oC). Subsequently, the 03 tests or formulations proposed in the preliminary project were carried out, as it is stated in the materials and methods chapter, the final formulation being F1, reporting the quantities: papaya pulp. camu camu (5: 1): 99.44%, sucralose: 0.03%, stevia: 0.20%, calcium carbonate: 0.20%, potassium sorbate: 0.03%, pectin: 0.10%. Then the chemical physical analysis of the light marmalade (daily control) was carried out, reporting the following results: humidity: 87:99 g, total ash: 0.57 g, total fat: 0.06 g, total protein: 0.62 g, total carbohydrates: 10.76 g, calories: 46.06 g, total solids: 12.01 g. soluble solids: 11.50 g, vitamin C: 316.00 titratable acidity: 0.70 as citric acid, pH (25oC): 4.57. Regarding the microbiological results, I report the following results, molds: 15.00 cfu / g, yeast: 16.00 cfu / g, monitoring daily control in refrigeration (4o C), after 10 days it started to look like a white halo in the upper part of the jam, referring to the sensory analysis (they were made the day after production), they reported that of the three formulations (F1, F2 and F3), the first formulation obtained the lowest score ( 2.0 points), F3 (3.0 points) intermediate score and F4 (4.0), better evaluation, finally graphing this data we reach the conclusion that the best evaluated formulation is F3. Regarding the statistical test of ANOVA, (having 95% reliability and 5% error), there is no significant difference between each formulation.
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