Características del palmito fresco y procesado al horno de la palma de pejibaye (Bactris gasipaes)

Some physical characteristics and chemical composition of the raw and oven baked heart (palmito) of pejibaye palm {Bactris gasipaes H B. K.) are reported. The weight yield per unit of length (ke/m) was found to be closely related to the diameter of the stem (r=00319) by an exponential type equatio...

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Detalles Bibliográficos
Autores principales:	Ortiz, A.J, Calderón, S, Arguello, O
Formato:	Artículo
Lenguaje:	Español
Publicado:	Instituto Interamericano de Cooperación para la Agricultura (IICA) 2022
Materias:	Sede Central
Acceso en línea:	https://repositorio.catie.ac.cr/handle/11554/11886

id	RepoCATIE11886
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spelling	RepoCATIE118862022-08-23T16:59:59Z Características del palmito fresco y procesado al horno de la palma de pejibaye (Bactris gasipaes) Characteristics of the raw and oven baked heart of pejibaye palm Bactris gasipaes. Ortiz, A.J Calderón, S Arguello, O Sede Central Some physical characteristics and chemical composition of the raw and oven baked heart (palmito) of pejibaye palm {Bactris gasipaes H B. K.) are reported. The weight yield per unit of length (ke/m) was found to be closely related to the diameter of the stem (r=00319) by an exponential type equation Y= 0.069 exp (0.54X) The heart represent about twenty per cent weight of the stem for the same unit of length. The effect of number of layers on the acceptability and weight loss during the oven process was studied for different conditions of temperature and processing time. The best results were obtained by oven at 250 and 300 C during 25 minutes. Both oven conditions showed similar results with two layers, however general acceptance increased with the oven at 300 C/2S min with three layers. Preliminary tests have shown the product is highly perishable, it was found to be contaminated during the cooling state prior to packaging This situation could be overcome by appropriate design of cooling chamber for this purpose. Se reportan algunas características físicas y composición química del palmito crudo y horneado de palma pejibaye {Bactris gasipaes H B. K.). Se encontró que el rendimiento de peso por unidad de longitud (ke/m) está estrechamente relacionado con el diámetro del tallo (r=00319) por una ecuación de tipo exponencial Y= 0.069 exp (0.54X) El palmito representa alrededor del veinte por ciento del peso del tallo para la misma unidad de longitud. Se estudió el efecto del número de capas sobre la aceptabilidad y la pérdida de peso durante el proceso de horneado para diferentes condiciones de temperatura y tiempo de procesamiento. Los mejores resultados se obtuvieron con el horno a 250 y 300 C durante 25 minutos. Ambas condiciones de horno mostraron resultados similares con dos capas, sin embargo la aceptación general aumentó con el horno a 300 C/2S min con tres capas. Las pruebas preliminares han mostrado que el producto es altamente perecedero, se encontró que se contamina durante el estado de enfriamiento antes del envasado Esta situación podría ser superada por el diseño apropiado de la cámara de enfriamiento para este propósito. 2022-08-23T00:33:16Z 2022-08-23T00:33:16Z 1984-01 Artículo https://repositorio.catie.ac.cr/handle/11554/11886 openAccess es Turrialba; Vol. 34, no. 1 6 páginas application/pdf Instituto Interamericano de Cooperación para la Agricultura (IICA)
institution	Centro Agronómico Tropical de Investigación y Enseñanza
collection	Repositorio CATIE
language	Español
topic	Sede Central
spellingShingle	Sede Central Ortiz, A.J Calderón, S Arguello, O Características del palmito fresco y procesado al horno de la palma de pejibaye (Bactris gasipaes)
description	Some physical characteristics and chemical composition of the raw and oven baked heart (palmito) of pejibaye palm {Bactris gasipaes H B. K.) are reported. The weight yield per unit of length (ke/m) was found to be closely related to the diameter of the stem (r=00319) by an exponential type equation Y= 0.069 exp (0.54X) The heart represent about twenty per cent weight of the stem for the same unit of length. The effect of number of layers on the acceptability and weight loss during the oven process was studied for different conditions of temperature and processing time. The best results were obtained by oven at 250 and 300 C during 25 minutes. Both oven conditions showed similar results with two layers, however general acceptance increased with the oven at 300 C/2S min with three layers. Preliminary tests have shown the product is highly perishable, it was found to be contaminated during the cooling state prior to packaging This situation could be overcome by appropriate design of cooling chamber for this purpose.
format	Artículo
author	Ortiz, A.J Calderón, S Arguello, O
author_facet	Ortiz, A.J Calderón, S Arguello, O
author_sort	Ortiz, A.J
title	Características del palmito fresco y procesado al horno de la palma de pejibaye (Bactris gasipaes)
title_short	Características del palmito fresco y procesado al horno de la palma de pejibaye (Bactris gasipaes)
title_full	Características del palmito fresco y procesado al horno de la palma de pejibaye (Bactris gasipaes)
title_fullStr	Características del palmito fresco y procesado al horno de la palma de pejibaye (Bactris gasipaes)
title_full_unstemmed	Características del palmito fresco y procesado al horno de la palma de pejibaye (Bactris gasipaes)
title_sort	características del palmito fresco y procesado al horno de la palma de pejibaye (bactris gasipaes)
publisher	Instituto Interamericano de Cooperación para la Agricultura (IICA)
publishDate	2022
url	https://repositorio.catie.ac.cr/handle/11554/11886
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Características del palmito fresco y procesado al horno de la palma de pejibaye (Bactris gasipaes)

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