Determinación de Taninos en inflorescencias de pacaya (Chamaedorea tepejilote Liebm), pequeñas y largas para la formulación de una sopa de crema deshidratada

Pineda Herrera, Jorge (2022) Determinación de Taninos en inflorescencias de pacaya (Chamaedorea tepejilote Liebm), pequeñas y largas para la formulación de una sopa de crema deshidratada. ["eprint_fieldopt_thesis_type_phd" not defined] thesis, USAC.

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Abstract

Abstract The objective of this research was the Determination of Tannins in small and long pacaya (Chamaedorea tepejilote Liebm) inflorescences for the formulation of a dehydrated pacaya cream soup. In this research, the content of tannins was analyzed in two types of pacaya inflorescences, these being small and long, to proceed with the formulation and analysis, which was carried out with the support of the Instrumental Analysis Unit of the University of San Carlos de Guatemala, the results obtained indicate a difference in total tannins of 75.7 mg/kilo of pacaya inflorescences, with the small pacaya inflorescence having the highest amount of tannins. For the cream-type soup process, it is necessary to select the raw material (Pacayas), wash the pacayas and dry them for a period of 24 hours at a constant temperature of 60ºC; The dried pacayas were ground and sifted to standardize the size of the flour obtained, to continue with the weighing of the necessary ingredients that provided color, flavor, aroma and texture to the final product obtained. Two types of pacaya cream-type soup formulations were developed for each classification of inflorescences. The formulations were submitted to a sensory evaluation panel to analyze which one presented the best characteristics of flavor, color, aroma and texture using the Analysis of Variance for each attribute. The two small pacaya cream-type dehydrated soups were assigned the codes 902 and 764 and two samples of long pacaya cream-type dehydrated soup were evaluated, which were identified with codes 120 and 683, the use of the codes is so that there is no inclination of the panelists towards the samples evaluated. Through sensory evaluation, it is concluded that the most accepted dehydrated pacaya cream soup formulation is 764, in which the least amount of pacaya is used and small inflorescences are used.

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