Examinando por Materia "Food Analysis"

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    Determinación de la calidad bromatologica, sensorial y principios bioactivos de una compota para niños a base de mango (Mangifera indica), calabaza (Curcubita ficifolia) y oca (Oxalis tuberosa) Lima – 2020
    (Universidad Privada Norbert Wiener, 2021-02-05) Mejia Hoyos, Franklin; Susanibar Herrera, Abby Tessy; Guadalupe Sifuentes de Posadas, Luz Fabiola
    The research, titled "Determination of the Bromatological, Sensory, and Bioactive Quality of a Children's Compote Based on Mango (Mangifera indica), Squash (Cucurbita ficifolia), and Oca (Oxalis tuberosa), Lima-2020," had the objective of determining the bromatological, sensory, and bioactive quality of a children's compote made from these ingredients. Methodology: The research used a quantitative, applied, and descriptive approach. Results: Of the two formulas (F1 and F2), formula 1 had greater acceptability in the sensory analysis of appearance, color, flavor, and texture. It also yielded acceptable results for pH, soluble solids (°Brix), ash, vitamin C, dietary fiber, and moisture. Conclusions: The children's compote based on mango, squash, and oca has a bromatological and sensory quality that falls within the established range of the CODEX ALIMENTARIUS CXS 17-1981, the CAC/RS 79-1981, and the FAO/WHO Food Standards Programme, Codex Alimentarius Commission. The bioactive compound present is vitamin C, which is within the range specified by the Standard for Processed Cereal-Based Foods for Infants and Young Children CXS 156-1987.