Snack de Camote Morado
Snack de Camote Morado
Snack de Camote Morado
TESIS
Para optar el Título Profesional de Químico Farmacéutica
AUTOR
Melissa TITO PILLACA
ASESORES
César Máximo FUERTES RUITÓN
Nelson BAUTISTA CRUZ (Coasesor)
Lima, Perú
2012
RESUMEN
The present study aims to determine the optimal parameters of preparing snacks
(sandwiches), the physico-chemical properties of purple sweet potato snack product,
likewise quantify the amount of total polyphenols and anthocyanins in snacks to meet
your true nutritional value the presence of antioxidants and so give due weight to the
sweet potato purple food. Also provide the information necessary for the economically
disadvantaged for this to be reassessed and industrialized in order to increase
consumption of the root of Ipomoea batatas (L.) Lam. (Purple sweet potato), snacks
were prepared without preservatives, fried in vegetable oil, assessing organoleptic
characteristics, optimal processing parameters, stability and antioxidant capacity,
preliminary formulations, the formulation 3 for being the most widely accepted in the
sensory evaluation, then proceeded to process the raw material by washing, peeling,
slicing (thickness 1 mm), frying at 220 ° C x 56 seconds, seasoned with salt to 2% w/w,
quickly drained, cooled, packed in bags foil, sealed and stored. The snacks had pleasant
organoleptic characteristics, pH (6.03), Brix (15.15), reducing sugars (0.63), Humidity
(5.45%), ash (1.66%), peroxide (4.68 I/kg), microbiological evaluation: aerobic
mesophilic (<10UFC/g), coliforms (<3NMP/g) and fungi and yeasts (Absent) during
storage were no significant differences after 30 days in the organoleptic characteristics.
As for the analysis of evaluation of their antioxidant properties of polyphenols was
measured in 80% ethanol extract in purple sweet potato (2.48 mg/g), snacks (5.67 mg/g)
and aqueous extract of purple sweet potato (22.14 mg/g), snacks (11.48 mg/g) and the
quantification of anthocyanins from pH differential of purple sweet potato (208.855
mg/100g) and snacks (211.898 mg/100g) in the evaluation of antioxidant capacity
DPPH radical by the method of purple sweet potato was obtained 50% CI 1756.5 ug/ml
and the snacks the IC50% was 2700.8 ug/ml.