Caracterización proximal de los ajíes: Ayuyo (Capsicum baccatum L.), Charapita (Capsicum chinense Jacq.) y Pucunucho (Capsicum chinense Jacq.) provenientes de la Región San Martín
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Date
2018
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Universidad Nacional de Trujillo
Abstract
La presente investigación tuvo como objetivo determinar la caracterización proximal de los ajíes de la Región San Martín: Ayuyo (Capsicum baccatum L.), Charapita (Capsicum Chinense Jacq.) y Pucunucho (Capsicum Chinense Jacq.). Debido a su origen biológico; estas fueron conservadas a una temperatura de -5°C para su posterior experimentación la cual duró 2 meses. Aplicando las metodologías respectivas, se realizó la caracterización proximal; determinando diferencias entre los parámetros proximales de las muestras evaluadas; posteriormente se complementó con la caracterización morfológica y pruebas sensoriales (Escala no estructurada de pungencia y ordenamiento sensorial). El análisis realizado a los ajíes Ayuyo, Charapita y Pucunucho presentan valores proximales significativamente diferentes, diferencias en la relación unidades de semilla por gramo de ají, además de una alta variabilidad morfológica del ají Charapita y diferencias significativas en la pungencia ordenada y diferenciada por un panel de 80 consumidores no entrenados de Ají .
ABSTRACT The objective of the present investigation was to determine the proximal characterization of the peppers of the San Martín Region: Ayuyo (Capsicum baccatum L.), Charapita (Capsicum Chinense Jacq.) And Pucunucho (Capsicum Chinense Jacq.). Due to its biological origin; These were preserved at a temperature of -5 ° C for further experimentation which lasted 2 months. Applying the respective methodologies, the proximal characterization was performed; determining differences between the proximal parameters of the samples evaluated; later it was complemented with the morphological characterization and sensory tests (Unstructured pungency scale and sensory ordering). The analysis carried out on the Ayuyo, Charapita and Pucunucho peppers show significantly different proximal values, differences in the ratio of seed units per gram of chili, in addition to a high morphological variability of the Charapita pepper and significant differences in the punctuation ordered and differentiated by a panel of 80 untrained chili consumers.
ABSTRACT The objective of the present investigation was to determine the proximal characterization of the peppers of the San Martín Region: Ayuyo (Capsicum baccatum L.), Charapita (Capsicum Chinense Jacq.) And Pucunucho (Capsicum Chinense Jacq.). Due to its biological origin; These were preserved at a temperature of -5 ° C for further experimentation which lasted 2 months. Applying the respective methodologies, the proximal characterization was performed; determining differences between the proximal parameters of the samples evaluated; later it was complemented with the morphological characterization and sensory tests (Unstructured pungency scale and sensory ordering). The analysis carried out on the Ayuyo, Charapita and Pucunucho peppers show significantly different proximal values, differences in the ratio of seed units per gram of chili, in addition to a high morphological variability of the Charapita pepper and significant differences in the punctuation ordered and differentiated by a panel of 80 untrained chili consumers.
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Keywords
Capsicum, Ajíes, Caracterización proximal, Pungente, Sensorial