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Caracterización de compuestos volátiles responsables del aroma dos variedades de cafés arábicas de Puerto Rico
(2016)
The attributes of greater quality and importance of coffee drinks are the aroma, flavor, color and body. To obtain a high performance coffee we must ensure their quality. This requires analysis of coffee characteristics ...
Elaboración de pan fermentado a partir de harina de yuca
(2011)
Breads were formulated and evaluated using composite cassava-wheat flour. Cassava flour used, enriched with gluten, came from 3 different sources (commercial cassava flour, peeled cassava flour and unpeeled cassava flour) ...
Efecto de las condiciones de extracción sobre las propiedades físico-químicas de la pectina obtenida a partir de mango mayagüezano (Mangifera indica L.)
(2013)
The Mango variety “Mayagüezano” (Mangifera indica L.) is a typical fruits of western Puerto Rico and widely distributed through the island. This research proposes the use of Mango Mayagüezano as a source of Pectin to give ...
Formulación de una lámina comestible a base de almidón de farináceos con adición de bacteriófagos.
(2012)
El cultivo de tubérculos en Puerto Rico no satisface la demanda local y frecuentemente no puede competir con los productos importados en precio. Una manera de darle valor agregado a los tubérculos es procesarlos para la ...
Desarrollo de formulación y proceso de elaboración de un puré de carambola (Averrhoa carambola)
(2012)
Nine varieties of fresh starfruit were obtained from the United States Department of Agriculture’s Tropical Agriculture Research Station’s (USDA-TARS) Experimental Station in Isabela and were used to develop the process ...
Efecto de los ingredientes y la fermentación en las galletas de soda bajas en grasa
(2017)
Soda crackers are fermented breadmaking products characterized for being thin, with crunchy texture, low moisture content and alkaline pH. This work focused on evaluating the effect of lard addiction time (first or second ...
Tortillas (“wraps”) con harinas compuestas de trigo y yuca
(2018)
There is local concern about the huge importation of food, including cereal flours such as wheat, and its implication to Puerto Rico's food security. This research proposes the use of cassava flour as a partial substitution ...
Mejoras a la calidad en galletas de soda baja en grasa
(2018)
This research proposes the quality improvement of low fat soda crackers with the purpose of reducing the incidence of cracked crackers. The first experimental phase involved the change of shortening in the formulation from ...
Reduccion del contenido del acido fitico en la elaboracion de "crisps" de garbanzo (Cicer arietinum L.)
(2018)
Crisps type baked products were made from a chickpea and wheat flour base. In the formulations, wheat flour was replaced with 10%, 20% and 30% chickpea flour and compared with a control (0% chickpea flour). The chemical ...
Market characteristics of banana hybrids resistant to black Sigatoka
(2010)
Fourteen varieties of banana hybrids resistant to Black Sigatoka were stored at 20o C. Data from the different assessments performed on hybrids were compared against those of “Grand Naine” (Control). Determination of shelf ...