Examinando por Autor "Ayala Vilchez, Annika Ada"

Seleccione resultados tecleando las primeras letras
Mostrando 1 - 1 de 1
  • Miniatura
    PublicaciónAcceso abierto
    Cuantificación de los componentes bioactivos de mermelada de lima (Citrus limetta Risso) y aguaymanto (Physalis peruviana L.) enriquecida con camu camu (Myrciaria dubia H.B.K. Mc Vaugh) y con características organolépticas aceptables
    (Universidad Privada Norbert Wiener, 2018-09-15) Ayala Vilchez, Annika Ada; Guadalupe Sifuentes de Posadas, Luz Fabiola
    In the present research, the bioactive components of lime, goldenberry, and camu camu fruits were studied and compared with mixtures of jams. Objectives: To quantify the bioactive components and to determine the level of acceptability of lime and goldenberry jams enriched with camu camu. Methodology: The design is descriptive, cross-sectional, with a quantitative approach to measure the concentrations of vitamin C, phenolic compounds, and the degree of liking or disliking of the jam mixtures. Results: The vitamin C content in jam increased up to 265% compared to the results of fresh fruit. The phenolic content in jam decreased up to 68%. The highest percentage of approval among the three jams was 62.5% of mentions indicating moderate liking for the AG+CC mixture, 67.5% of mentions indicating the same for L+CC, and 71% indicating moderate liking for the L+AG+CC mixture. Conclusions: Vitamin C is found in higher concentration in jam due to the mixture of fruits with high ascorbic acid content. On the other hand, the phenolic content decreased compared to fresh fruit. Overall liking indicates that up to 71% of mentions moderately liked the mixtures of the three jams.