Citas bibligráficas
Vargas, F., (2014). Elaboración de mazamorra morada a partir de harina sucedánea de sachapapa morada (Dioscórea Trífida) [Tesis, Universidad Nacional de la Amazonía Peruana]. http://repositorio.unapiquitos.edu.pe/handle/20.500.12737/4492
Vargas, F., Elaboración de mazamorra morada a partir de harina sucedánea de sachapapa morada (Dioscórea Trífida) [Tesis]. : Universidad Nacional de la Amazonía Peruana; 2014. http://repositorio.unapiquitos.edu.pe/handle/20.500.12737/4492
@misc{renati/966515,
title = "Elaboración de mazamorra morada a partir de harina sucedánea de sachapapa morada (Dioscórea Trífida)",
author = "Vargas Zelada, Frank",
publisher = "Universidad Nacional de la Amazonía Peruana",
year = "2014"
}
This research aimed to develop purple porridge for human consumption, using precooked flour surrogate Dioscorea trifida (purple Sachapapa). Establishing their processing parameters. Processing formulations taste three (03) performed with replacement percentages 25%, 30% and 35% respectively of surrogate precooked flour of Dioscorea trifida (potato sacha purple), keeping the same proportions of inputs, not to vary the smell, texture and overall appearance of the purple porridge. The physicochemical characteristics of the final product of the purple porridge for human consumption Dioscorea trifida (purple Sachapapa) reported the following results: Moisture 9.2%; Ash 1.02g; Fat 0.65g; Protein 1.52g; Carbohydrate 88.62g; Titratable acidity 0.018%; pH 6.42. Microbiological analysis purple porridge for human consumption Dioscorea trifida (purple Sachapapa) reported the following results: Yeast and Mold <10 (cfu / g), Escherichia coli Absent Salmonella Absent. Both laboratory results meet the technical standards set by the state. The test of acceptability on the purple porridge for human consumption Dioscorea trifida (purple Sachapapa) was the F2 formulation had the highest score (23 points) by semi-trained panelists. The F2 formulation was: precooked flour dwelling surrogate Sachapapa (Dioscorea trifida): 30%, cornstarch (10%), sugar (59.9%), ascorbic acid (0.1%), to provide better attributes in color, odor, taste, texture and overall appearance.
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