Resumen

GRADOS, Nora et al. Industrial products from Algarroba Peruana (Prosopis pallida): algarrobina and algarroba flour. Multequina [online]. 2000, vol.9, n.2, pp.119-132. ISSN 1852-7329.

The Piura university promotes the sustainable development of the dry forests of northeastern Peru, suggesting industrialization of algarrobo fruits. Two products are obtained: algarrobina (75-78º Brix) and algarroba flour (particle size less than 0.15 mm). In algarrobina the rate product-raw material is 34%, and in flour it is 42%. Algarrobina can be used as edulcorant for juices, yogurt, ice creams, etc., while the algarroba flour is used in bakery.

Palabras clave : Production; Use; Yield.

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