Formulación de subproductos a base de Kernel de Macadamia integrifolia“macadamia” Proteaceae en finca Panamá, Santa Bárbara, Suchitepéquez.

Mejía Tay, Josselin Gabriela Guadalupe (2024) Formulación de subproductos a base de Kernel de Macadamia integrifolia“macadamia” Proteaceae en finca Panamá, Santa Bárbara, Suchitepéquez. Other thesis, USAC.

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Abstract

SUMMARY Finca Panamá is dedicated to the production of Rubber Hevea brasiliensis, Cof ee Cof eaarabica, Lemon Citrus sp, Macadamia Macadamia integrifolia, Mangosteen Garciniamangostana, Quina Cinchona pubescens and Bamboo Bambusa vulgaris. It has anapproximate area of 1515.48 hectares cultivated by the different established crops. The main objective of this research was to create three different formulations for eachof the by-products (vegetable drink, cookies and macadamia-based oil), in order to make themost of the available raw material and obtain the cost of each by-product on the farm. The quality standards for macadamia were established in postharvest handling, usingtheinfinite sample formulation, the total amount of nuts to be evaluated was determined. Thefirst-class macadamia has a green peel and no damage from pests or diseases, while thesecond-class macadamia is characterized by its brown color. The classification of the kernel (edible part of the macadamia nut, which is the seed contained within it), was carriedout through observations and classification of the damages presented in varieties 508 and 660. In the stage of preparation of the by-products (vegetable drink, cookies and oil) it wasbased on the use of first and second quality macadamia, using the 508 and 660 variety. Toperfect the by-product, three different formulations with different concentrations weredeveloped. of these ingredients which was a pilot test for the evaluation of thecharacteristics of the by-products, such as flavor, texture and color, key aspects for thedevelopment of the final formulations of the vegetable drink. Regarding the results obtained in the evaluations, the formulations that had the greatest acceptability were mentioned through sensory analysis, which was the second formulationof the vegetable drink made with the top quality 660 variety with the componentsmacadamia 109 grams, salt 10 grams, H2O water 1,000 milliliters and vanilla 15ml, having a cost of 19.49 quetzales per liter.

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