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Resumen Abstract
Se realiz una investigacin aprovechando la buena A research was made taking advantage of the high
aceptacin por parte de los consumidores de un pro- acceptation consumers have of the traditional product
ducto tradicional como el arequipe, al que se le dio known as arequipe, and an added value was given to
valor agregado con sabores naturales de frutas. it by the addition of natural fruits fruits flavor. Our aim
was to develop a new product with the desired
Se busc desarrollar un producto con atributos de-
seados de sabor, olor y color caractersticos de cada characteristics of taste, odor and color which are the
fruta, pero sin que afectara algunas de las propieda- appropriate for each fruit, without affecting some of
des organolpticas propias del arequipe como son: the organoleptic properties of the arequipe, such as
textura suave al paladar y una consistencia para un- its soft texture and its mellow consistence, which allows
tar suavemente. it to be softly sproden on other foods.
Palabras Clave: Dulces de Leche, Arequipe, Deri- Key words: Milk Sweet Desserts, Arequipe, Dairy
vados Lcteos Products.