Bibliographic citations
García, R., (2016). Estudio del mejor método de obtención de pulpa de Mauritia flexuosa (aguaje) y mayor valor agregado aplicando tecnología moderna [Universidad Nacional de la Amazonía Peruana]. http://repositorio.unapiquitos.edu.pe/handle/20.500.12737/6982
García, R., Estudio del mejor método de obtención de pulpa de Mauritia flexuosa (aguaje) y mayor valor agregado aplicando tecnología moderna []. : Universidad Nacional de la Amazonía Peruana; 2016. http://repositorio.unapiquitos.edu.pe/handle/20.500.12737/6982
@misc{sunedu/3116102,
title = "Estudio del mejor método de obtención de pulpa de Mauritia flexuosa (aguaje) y mayor valor agregado aplicando tecnología moderna",
author = "García García, Ronald Stewar",
publisher = "Universidad Nacional de la Amazonía Peruana",
year = "2016"
}
In the present work, the methods of obtaining pulp from Mauritia flexuosa (Aguaje) were studied, which, as a result, gave greater added value to the aguaje. An osmotic dehydration equipment for sugar impregnation and maturation of Mauritia flexuosa has been designed and assembled, to be used in flattened fruity yogurt. The scooping-sifting method and the manual knife-scooping method have been applied to obtain pulp from Mauritia flexuosa and compared with obtaining pulp with fruit pulping equipment. It has been obtained from the pulp, cereal-like flakes and granules to be consumed with milk and flaked yogurt and dry granules for Instant refreshment applying a 23 factorial design with three study factors, Process Time, with two levels of study (8 and 12 hours); Process Temperature with two study levels (45 and 50 ° C) and Pulp Formulation, with two study levels (natural without sugar and Sodium Erythorbate and with sugar and Sodium Erythorbate). The results in obtaining the best pulping method in relation to performance are the Scooping-Sifting methods and the Knife-Scooping method, which have a yield of 16%, keeping the pulp creamy and with low moisture content (58.72 %). The results obtained explain that the best process temperatures in obtaining cereal-type flakes and dry granules is 50 ° C and the process time of 12 hours, gave dry products with aroma, flavor, Color, Consistency and General Appearance of good quality. The Instant soft drink is prepared with a quantity of water for the Smoothie: 300 ml a thick smoothie is obtained with its characteristic aguajina colors, this is diluted with 1000 ml. of treated water, obtaining an Instant Refreshment with 4 ° Brix of sugar concentration, 145 gr of sucrose is added and liquefied for 1 minute and a 14 ° brix soft drink is obtained, with an adequate flavor of suigeneris color sweetness of aguajina and with a good consistency. The microbiological analysis of the pure cereal type flakes without sugar and dry granules without sugar report values below the regulations regarding molds, yeasts, Escherichia Coli and Salmonella (NTS Nº 071 MINSA / DIGESA V01). The cereal-type flakes and the granules for instant refreshment have been characterized by physical-chemical analysis, reporting important values in relation to fat content, protein content and moisture content, giving the respective value to the product. KEYWORDS: Mauritia flexuosa, sieved
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