Bibliographic citations
De, K., Torres, L. (2019). Crema picante a partir del Myrciaria dubia H.B.K. Mc Vaugh (camu camu) y Capsicum frutescens (ají charapita) y su capacidad antioxidante [Tesis, Universidad Nacional de la Amazonía Peruana]. http://repositorio.unapiquitos.edu.pe/handle/20.500.12737/6223
De, K., Torres, L. Crema picante a partir del Myrciaria dubia H.B.K. Mc Vaugh (camu camu) y Capsicum frutescens (ají charapita) y su capacidad antioxidante [Tesis]. : Universidad Nacional de la Amazonía Peruana; 2019. http://repositorio.unapiquitos.edu.pe/handle/20.500.12737/6223
@misc{renati/967511,
title = "Crema picante a partir del Myrciaria dubia H.B.K. Mc Vaugh (camu camu) y Capsicum frutescens (ají charapita) y su capacidad antioxidante",
author = "Torres Zumaeta, Luis Gustavo",
publisher = "Universidad Nacional de la Amazonía Peruana",
year = "2019"
}
The present work consists of obtaining a new spicy product with the resources clearly from our region, based on the Myrciaria dubia (camu camu) and Capsicum Frutescens (ají charapita), it is desired to achieve the best mix of both fruits for the elaboration of a homemade recipe and be able to technify it for industrial use, using natural and fresh inputs. For this, technological parameters were obtained, using an experimental design totally randomized, 32 treatments were formulated with the study factors of F1 = type of thickener, F2 =% of chili. The formulation of greatest acceptance according to the sensory analysis is with 0.5% starch, camu camu (Myrciaria dubia) 98% and 2% chili pepper (Capsicum frutescens), the physicochemical analysis determined that it contains a humidity of 85.16%, ash 2.36 %, proteins 0.90%, fats 0.11%, total fiber 2.08%, carbohydrates 9.39%, titratable acidity (citric acid) 2.54%, sodium chloride 3.91%, pH 2.7. The microbiological analysis of the spicy cream indicates to be within the limits established according to NTS N ° 071, the minimum useful life of 6 months and is suitable for human consumption,
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