Examinando por Materia "Cynara scolymus"

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Acceso abierto
Análisis proximal y grado de aceptabilidad del queque de alcachofa (Cynara cardunculus L.) en la Cooperativa Umamarca San Juan de Miraflores Lima Metropolitana 2024
(Universidad Privada Norbert Wiener, 2024-10-23) Chavez Rojas, Evana; Quiroz Sanchez, Rosario; Guadalupe Sifuentes de Posadas, Luz Fabiola
Through this field, the study aims to determine the correlation of the proximal analysis and degree of acceptability of the artichoke cake (Cynara cardunculus L.) in the Umamarca cooperative of San Juan de Miraflores, for this we carried out the analysis of the artichoke cake, to identify its percentage of moisture, ash, fat, total carbohydrates, crude fiber and protein; In addition to a 9-point hedonic or sensory test, in order to know the degree of acceptance, 87 panelists (29 for each type of sample) were surveyed, who tested the cake samples in different percentages of artichoke (Sample at 0 % “M01”, 50% sample “M02” and 80% sample “M03”). The methodology was applied to determine the percentage of humidity NTP 206.011 2018, ash NTP 206.012, fats by calculation, crude fiber AOAC 962.09 and proteins AOAC 935 39 (Association of Analytical Communities). In the case of total carbohydrates, calculation was applied and in the degree of acceptability the internal consistency method using Cronbach's alpha coefficient, the value obtained was Alpha=0,789. Results in the proximal analysis of samples M01, M02 and M03 have the percentages of ash (2,52 – 2,79 and 2,17), humidity (37,63 – 37,90 and 41,26) fat (9,32 – 9,04 and 11,94), carbohydrates (43,05 - 43,47 and 39,69), crude fiber (0,35 – 0,14 and 4,94) and protein (7,48 – 6,80 and 4,94) respectively. In conclusion, we can state that there is a relationship between ash, protein, total carbohydrates, crude fiber, moisture and fat with the variable degree of acceptability.