BEBIDA FERMENTADA A PARTIR DE PIJUAYO (Bactris gasipaes H.B.K.) PARAMETROS Y EVALUACION
DOI:
https://doi.org/10.24841/fa.v8i1.277Keywords:
Bactris gasipaes, Fermentación, Bebidas fermentadasAbstract
A partir del fruto del "Pijuayo" (Bactris gasipaes H.B.K.), raza "Macrocarpa" Putumayo, color anaranjado, se preparó una bebida conocida popularmente como "masato" en el Perú, por fermentación espontánea de la masa del mesocarpio colocado en vasos de precipitación de 2 litros, por un período de 6 días a la sombra, y temperatura ambiente (± 30ºC). La masa fermentada fue diluida en solución de azúcar de 10º Brix, en la proporción de 1:2, seguidamente fue embotellada y pasteurizada. obteniéndose una bebida de excelentes características organolépticas, de color anaranjado de pH: 4, acidez total de 24 ml de solución normal de NaOH% y 1-5% vol de alcohol.Downloads
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