Bibliographic citations
Torres, B., (2022). Parámetros de elaboración de mermelada fortificada a partir de cáscara de sandia regionaL (Citrullus lanatus) más piña (Ananas comosus) [Universidad Nacional de la Amazonía Peruana]. https://hdl.handle.net/20.500.12737/8172
Torres, B., Parámetros de elaboración de mermelada fortificada a partir de cáscara de sandia regionaL (Citrullus lanatus) más piña (Ananas comosus) []. PE: Universidad Nacional de la Amazonía Peruana; 2022. https://hdl.handle.net/20.500.12737/8172
@misc{sunedu/3194765,
title = "Parámetros de elaboración de mermelada fortificada a partir de cáscara de sandia regionaL (Citrullus lanatus) más piña (Ananas comosus)",
author = "Torres Macuyama, Betsy Marita",
publisher = "Universidad Nacional de la Amazonía Peruana",
year = "2022"
}
This research was carried out using two raw materials: Ananas as its cayema liza variety, and regional watermelon husk Citrullus lanatus, which is considered waste, was processed in the facilities of the FIA-UNAP pilot plant, in which the entire technological process of obtaining fortified jam was carried out, as well as the physical chemical analysis of the raw material where the following moisture contents were reported: 89.20 g, ashes: 0.20 g, fats: 0.20 g, proteins: 0.30 g, carbohydrates: 10.10 g calories: 70.40 Kcal. As for the fresh watermelon shell, humidity was reported: 93.20 g, ashes: 0.30 g, fats: 0.60 g, proteins: 0.60 g, carbohydrates: 5.80 and calories: 26.50 Kcal. As for the process of obtaining jam, the following flow was followed: (A): raw material (pineapple), reception, weighing I, washing, peeling, cutting, pulping. (B): raw material (watermelon shell), reception, washing, pre-cooking, cooling, cutting, pulping/refining. (C): dosing/mixing, heat treatment, weighing II, packaging, sealing, cooled, stored and final product. Then the quality control of the enriched jam was carried out, physical chemical controls of the three treatments, which gave as results humidity: 9.27, 9.28 and 9.27 g, titratable acidity (citric acid): 0.35, 0.36, 0.37% pH (20oC): 3.80, 3.60 and 3.80, soluble solids (oBrix): 74.00, 80.00 and 74.00, the microbiological controls of the three treatments reported < 10 CFU/g, in the sensory analysis it was determined that the T1 treatment is the one that obtained the best score, for the 15 untrained tasters, being the characteristics evaluated such as: color, smell, texture, taste and general appearance, finally the statistical evaluation was determined that there is no significant difference between each established treatment.
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