The research aims to formulate a food mixture based on quinoa, cañihua, barley, corn, beans and soy using cooking-extrusion technology. The optimal mixture was made with formulations of better chemical computation, the mixture containing 28.8% pearl quinoa, 9.25% cañihua, 5.00% barley, 6.00% bean, 3.00% corn, 8.00% soybeans, 29.50% being favored of sugar, 8.00% of vegetable oil, 0.20% of essence, 2.00% of tricalcium phosphate and 0.25% of vitamins. The mixture was subjected to the extrusion cooking process using 15% humidity, 180° C temperature and 457 rpm, obtaining a gelatinization index 98.30% considering a good cooking index of the instant mixture. The functional characteristics of the selected instant mixture were evaluated obtaining, absorption index with 6.1%, solubility index with 19.8%, expansion index with 1.64 cm and nitrogen solubility index with 35%. The quality of the in...

The research aims to formulate a food mixture based on quinoa, cañihua, barley, corn, beans and soy using cooking-extrusion technology. The optimal mixture was made with formulations of better chemical computation, the mixture containing 28.8% pearl quinoa, 9.25% cañihua, 5.00% barley, 6.00% bean, 3.00% corn, 8.00% soybeans, 29.50% being favored of sugar, 8.00% of vegetable oil, 0.20% of essence, 2.00% of tricalcium phosphate and 0.25% of vitamins. The mixture was subjected to the extrusion cooking process using 15% humidity, 180° C temperature and 457 rpm, obtaining a gelatinization index 98.30% considering a good cooking index of the instant mixture. The functional characteristics of the selected instant mixture were evaluated obtaining, absorption index with 6.1%, solubility index with 19.8%, expansion index with 1.64 cm and nitrogen solubility index with 35%. The quality of the in...

The research aims to formulate a food mixture based on quinoa, cañihua, barley, corn, beans and soy using cooking-extrusion technology. The optimal mixture was made with formulations of better chemical computation, the mixture containing 28.8% pearl quinoa, 9.25% cañihua, 5.00% barley, 6.00% bean, 3.00% corn, 8.00% soybeans, 29.50% being favored of sugar, 8.00% of vegetable oil, 0.20% of essence, 2.00% of tricalcium phosphate and 0.25% of vitamins. The mixture was subjected to the extrusion cooking process using 15% humidity, 180° C temperature and 457 rpm, obtaining a gelatinization index 98.30% considering a good cooking index of the instant mixture. The functional characteristics of the selected instant mixture were evaluated obtaining, absorption index with 6.1%, solubility index with 19.8%, expansion index with 1.64 cm and nitrogen solubility index with 35%. The quality of the in...

The research aims to formulate a food mixture based on quinoa, cañihua, barley, corn, beans and soy using cooking-extrusion technology. The optimal mixture was made with formulations of better chemical computation, the mixture containing 28.8% pearl quinoa, 9.25% cañihua, 5.00% barley, 6.00% bean, 3.00% corn, 8.00% soybeans, 29.50% being favored of sugar, 8.00% of vegetable oil, 0.20% of essence, 2.00% of tricalcium phosphate and 0.25% of vitamins. The mixture was subjected to the extrusion cooking process using 15% humidity, 180° C temperature and 457 rpm, obtaining a gelatinization index 98.30% considering a good cooking index of the instant mixture. The functional characteristics of the selected instant mixture were evaluated obtaining, absorption index with 6.1%, solubility index with 19.8%, expansion index with 1.64 cm and nitrogen solubility index with 35%. The quality of the in...

The colors of native pigmented potatoes were extracted, purified and the anthocyanin spectra identified by FTIR and UV Visible in this solution. In the extract, the effect caused by different cooking processes (boiled, fried and microwaved) of native pigmented potatoes was quantified for total anthocyanins (CAT) and total polyphenols (PFT) before and after each process. The content of (CAT) in the native red potato (PST) and purple potato (PWQ) was 59.21 and 19.35 (mg cyanidin 3 glucoside / 100 g) respectively and once processed the potato (PST) decreases its (CAT) to 4.63 (mg cyanidin 3-glucoside / 100g) in the process of cooking by microwave oven, like potato (PWQ) at 1.31 (mg cyanidin 3-glucoside / 100g) in frying. The composition of (PFT) in potato (PST) and (PWQ) of 179.51 and 87.92 (mg gallic acid / 100g) respectively and after processing, are 125.27 (mg gallic acid / 100g) in the ...

The colors of native pigmented potatoes were extracted, purified and the anthocyanin spectra identified by FTIR and UV Visible in this solution. In the extract, the effect caused by different cooking processes (boiled, fried and microwaved) of native pigmented potatoes was quantified for total anthocyanins (CAT) and total polyphenols (PFT) before and after each process. The content of (CAT) in the native red potato (PST) and purple potato (PWQ) was 59.21 and 19.35 (mg cyanidin 3 glucoside / 100 g) respectively and once processed the potato (PST) decreases its (CAT) to 4.63 (mg cyanidin 3-glucoside / 100g) in the process of cooking by microwave oven, like potato (PWQ) at 1.31 (mg cyanidin 3-glucoside / 100g) in frying. The composition of (PFT) in potato (PST) and (PWQ) of 179.51 and 87.92 (mg gallic acid / 100g) respectively and after processing, are 125.27 (mg gallic acid / 100g) in the ...

The colors of native pigmented potatoes were extracted, purified and the anthocyanin spectra identified by FTIR and UV Visible in this solution. In the extract, the effect caused by different cooking processes (boiled, fried and microwaved) of native pigmented potatoes was quantified for total anthocyanins (CAT) and total polyphenols (PFT) before and after each process. The content of (CAT) in the native red potato (PST) and purple potato (PWQ) was 59.21 and 19.35 (mg cyanidin 3 glucoside / 100 g) respectively and once processed the potato (PST) decreases its (CAT) to 4.63 (mg cyanidin 3-glucoside / 100g) in the process of cooking by microwave oven, like potato (PWQ) at 1.31 (mg cyanidin 3-glucoside / 100g) in frying. The composition of (PFT) in potato (PST) and (PWQ) of 179.51 and 87.92 (mg gallic acid / 100g) respectively and after processing, are 125.27 (mg gallic acid / 100g) in the ...

Therefore in this research the shelf life time of vacuum-packed cured guinea pig meat using different concentrations of sodium chloride was determined and the effects produced sodium chloride on the proximal chemical composition of guinea pig meat cured were evaluated, giving a longer shelf life time, the analytical methods used were: pH, TBA value, water activity, microbiological tests: aerobic mesophilic count, Staphylococcus aureus, Salmonella sp. and Escherichia coli. For proximal chemical evaluation were performed tests of % moisture, % ash, % protein and% fat, making a comparison between the 1% concentration of sodium chloride with a standard sample (C0%). Based on the results it was observed that the concentration of sodium chloride 1% provided greater shelf life 12 days compared to concentrations of 3% and 5% sodium chloride they showed lifetime of 10 and 8 da...

The colors of native pigmented potatoes were extracted, purified and the anthocyanin spectra identified by FTIR and UV Visible in this solution. In the extract, the effect caused by different cooking processes (boiled, fried and microwaved) of native pigmented potatoes was quantified for total anthocyanins (CAT) and total polyphenols (PFT) before and after each process. The content of (CAT) in the native red potato (PST) and purple potato (PWQ) was 59.21 and 19.35 (mg cyanidin 3 glucoside / 100 g) respectively and once processed the potato (PST) decreases its (CAT) to 4.63 (mg cyanidin 3-glucoside / 100g) in the process of cooking by microwave oven, like potato (PWQ) at 1.31 (mg cyanidin 3-glucoside / 100g) in frying. The composition of (PFT) in potato (PST) and (PWQ) of 179.51 and 87.92 (mg gallic acid / 100g) respectively and after processing, are 125.27 (mg gallic acid / 100g) in the ...

Therefore in this research the shelf life time of vacuum-packed cured guinea pig meat using different concentrations of sodium chloride was determined and the effects produced sodium chloride on the proximal chemical composition of guinea pig meat cured were evaluated, giving a longer shelf life time, the analytical methods used were: pH, TBA value, water activity, microbiological tests: aerobic mesophilic count, Staphylococcus aureus, Salmonella sp. and Escherichia coli. For proximal chemical evaluation were performed tests of % moisture, % ash, % protein and% fat, making a comparison between the 1% concentration of sodium chloride with a standard sample (C0%). Based on the results it was observed that the concentration of sodium chloride 1% provided greater shelf life 12 days compared to concentrations of 3% and 5% sodium chloride they showed lifetime of 10 and 8 da...

The objective was to evaluate the oxidative stability of soybean oil with the addition of antioxidant of isaño (Tropaeolum tuberosum Ruiz & Pavón) and TBHQ during potato frying, analyzed at 0, 1,5, 2,5 and 3,5 hours At 180 ° C + 10 ° C, with frying intervals of potatoes every 30 minutes, performing eight frying events. To evaluate, peroxide, acidity, dienes and trienes were tested for indices. During the frying, soybean oil samples with the addition of extract Isaño showed less formation of dimer and triers compared to the sample of  soybean oil with TBHQ, indicating greater protective effect on the oxidative stability of soybean oil during frying, without However, this sample showed a higher correlation compared to the oil samples with the addition of Isano extract, due to the presence of residues of sugars in said extracts. The peroxide index and free fatty acid percentag...

The objective was to evaluate the oxidative stability of soybean oil with the addition of antioxidant of isaño (Tropaeolum tuberosum Ruiz & Pavón) and TBHQ during potato frying, analyzed at 0, 1,5, 2,5 and 3,5 hours At 180 ° C + 10 ° C, with frying intervals of potatoes every 30 minutes, performing eight frying events. To evaluate, peroxide, acidity, dienes and trienes were tested for indices. During the frying, soybean oil samples with the addition of extract Isaño showed less formation of dimer and triers compared to the sample of  soybean oil with TBHQ, indicating greater protective effect on the oxidative stability of soybean oil during frying, without However, this sample showed a higher correlation compared to the oil samples with the addition of Isano extract, due to the presence of residues of sugars in said extracts. The peroxide index and free fatty acid percentag...

Therefore in this research the shelf life time of vacuum-packed cured guinea pig meat using different concentrations of sodium chloride was determined and the effects produced sodium chloride on the proximal chemical composition of guinea pig meat cured were evaluated, giving a longer shelf life time, the analytical methods used were: pH, TBA value, water activity, microbiological tests: aerobic mesophilic count, Staphylococcus aureus, Salmonella sp. and Escherichia coli. For proximal chemical evaluation were performed tests of % moisture, % ash, % protein and% fat, making a comparison between the 1% concentration of sodium chloride with a standard sample (C0%). Based on the results it was observed that the concentration of sodium chloride 1% provided greater shelf life 12 days compared to concentrations of 3% and 5% sodium chloride they showed lifetime of 10 and 8 da...

Therefore in this research the shelf life time of vacuum-packed cured guinea pig meat using different concentrations of sodium chloride was determined and the effects produced sodium chloride on the proximal chemical composition of guinea pig meat cured were evaluated, giving a longer shelf life time, the analytical methods used were: pH, TBA value, water activity, microbiological tests: aerobic mesophilic count, Staphylococcus aureus, Salmonella sp. and Escherichia coli. For proximal chemical evaluation were performed tests of % moisture, % ash, % protein and% fat, making a comparison between the 1% concentration of sodium chloride with a standard sample (C0%). Based on the results it was observed that the concentration of sodium chloride 1% provided greater shelf life 12 days compared to concentrations of 3% and 5% sodium chloride they showed lifetime of 10 and 8 da...

The objective was to evaluate the oxidative stability of soybean oil with the addition of antioxidant of isaño (Tropaeolum tuberosum Ruiz & Pavón) and TBHQ during potato frying, analyzed at 0, 1,5, 2,5 and 3,5 hours At 180 ° C + 10 ° C, with frying intervals of potatoes every 30 minutes, performing eight frying events. To evaluate, peroxide, acidity, dienes and trienes were tested for indices. During the frying, soybean oil samples with the addition of extract Isaño showed less formation of dimer and triers compared to the sample of  soybean oil with TBHQ, indicating greater protective effect on the oxidative stability of soybean oil during frying, without However, this sample showed a higher correlation compared to the oil samples with the addition of Isano extract, due to the presence of residues of sugars in said extracts. The peroxide index and free fatty acid percentag...

The objective was to evaluate the oxidative stability of soybean oil with the addition of antioxidant of isaño (Tropaeolum tuberosum Ruiz & Pavón) and TBHQ during potato frying, analyzed at 0, 1,5, 2,5 and 3,5 hours At 180 ° C + 10 ° C, with frying intervals of potatoes every 30 minutes, performing eight frying events. To evaluate, peroxide, acidity, dienes and trienes were tested for indices. During the frying, soybean oil samples with the addition of extract Isaño showed less formation of dimer and triers compared to the sample of  soybean oil with TBHQ, indicating greater protective effect on the oxidative stability of soybean oil during frying, without However, this sample showed a higher correlation compared to the oil samples with the addition of Isano extract, due to the presence of residues of sugars in said extracts. The peroxide index and free fatty acid percentag...

Este estudio se realizó en Puno, ubicado a 3824 m.s.n.m. Se evaluó el pH y acidez, además de la validación de los modelos matemáticos de crecimiento de cultivos iniciadores del género Lactococcus RSF-742 (CHR HANSEN) a temperaturas 30, 38 y 45 °C en función del tiempo, en la maduración del queso Edam. Los datos de crecimiento fueron ajustados a modelos: Baranyi & Roberts, Gompertz y Logístico para determinar los parámetros (A, b, C y D, λ, Tg y μmax ). La temperatura 30 °C fue el factor que presentó mayor efecto sobre los parámetros: A= 5,95; b= 0,22; C=8,48 y D = 52,82 y los parámetros cinéticos: λ= 48.35, Tg= 0,63 y µmax = 0,69 horas. Finalmente, la evolución de pH y acidez fueron evaluadas obteniendo los resultados a temperatura 30 y 38 °C con valores óptimos de pH: 5,92 y 6,05 y acidez: 0,091 y 0,054 respectivamente en maduración del queso Edam. De la vali...

The antioxidant capacity in fruit extracts of (Muehlembeckia volcanica) has been characterized, quantified and determined for which the anthocyanin pigments were extracted with 0.01% acidified methanol HCl, filtered, concentrated, centrifuged and fed to a known volume for later analysis. In the extract the content of total anthocyanin’s (CAT) was evaluated by the differential pH method, total polyphenols (PFT) by the Folin-Ciocalteu method and its antioxidant capacity by the TEAC DPPH Method. Extracts characterized by UV-Vis spectrophotometry have maximum absorbance values ​​at 520 nm that correspond to established anthocyanin structures, in the same way by FTIR-ATR spectroscopy strong absorption signals are observed at different vibration frequency values which correspond to anthocyanin functional groups. The HPLC chromatograms of the extract belong to anthocyanin’s delfinidine ...

 The Natural dye demand is growing worldwide. This research is about the extracts of the fruits of (mio-mio) Coriaria ruscifolia L., from which little information is available, but we found in them anthocyanic and polyphenolic compounds   which are great interest as bioactive compounds because of their antioxidant capacity. Nowadays, It is known that flavonoids including anthocyanins from (Mio mio) fruit has anticancer properties and other functional properties that made this study a great interest and can be used as a great source of antioxidant as natural dyes. The objective of the present study was to determine the bioactive compounds and antioxidant capacity of (Mio mio) fruit to use in the food industry. The extraction of their pigments were carried out with acidified methanol and into this extract their anthocyanin characteristics were determined by Visible UV spectroscopy, FTIR...

The antioxidant capacity in fruit extracts of (Muehlembeckia volcanica) has been characterized, quantified and determined for which the anthocyanin pigments were extracted with 0.01% acidified methanol HCl, filtered, concentrated, centrifuged and fed to a known volume for later analysis. In the extract the content of total anthocyanin’s (CAT) was evaluated by the differential pH method, total polyphenols (PFT) by the Folin-Ciocalteu method and its antioxidant capacity by the TEAC DPPH Method. Extracts characterized by UV-Vis spectrophotometry have maximum absorbance values ​​at 520 nm that correspond to established anthocyanin structures, in the same way by FTIR-ATR spectroscopy strong absorption signals are observed at different vibration frequency values which correspond to anthocyanin functional groups. The HPLC chromatograms of the extract belong to anthocyanin’s delfinidine ...