The main objective of this research was to encourage innovation of products from the area, and thus exploit the potential of the properties that show these products and the importance of nutrition use in infant feeding. The specific objective of this research was to enrich nutritionally cookies and flavor, to meet this objective partly replaced wheat flour for local products such as Pajuro and Oca. The stages of the process flow were as follows: The formulation of ingredients, mixing, kneading, forming, baking and cooling. Total protein content, moisture and ash made of different cookies were evaluated. Likewise, sensory analysis where 31 children 10 years old participated was performed pre-selected and trained, who evaluated the taste, by the hedonic technique. Where seven treatment was the result of this investigation.

The main objective of this research was to encourage innovation of products from the area, and thus exploit the potential of the properties that show these products and the importance of nutrition use in infant feeding. The specific objective of this research was to enrich nutritionally cookies and flavor, to meet this objective partly replaced wheat flour for local products such as Pajuro and Oca. The stages of the process flow were as follows: The formulation of ingredients, mixing, kneading, forming, baking and cooling. Total protein content, moisture and ash made of different cookies were evaluated. Likewise, sensory analysis where 31 children 10 years old participated was performed pre-selected and trained, who evaluated the taste, by the hedonic technique. Where seven treatment was the result of this investigation.

El objetivo de investigación fue el estudio comparativo de las características fisicoquímicas y vida útil de las papayas nativas Carica pubescens y Carica pentagona heilb deshidratadas mediante liofilización. El cual se realizó en los laboratorios de Ingeniería Agroindustrial de la UNTRM y de la Universidad Nacional del Santa. Se determinó el análisis biométricos, se caracterizó las propiedades físicos químicos, se cuantifico la cantidad de fenoles totales, capacidad antioxidante usando el reactivo DPPH y tiempo de vida útil de las pulpas liofilizadas de babaco y papayita. Con respecto al análisis biométricos ambas frutas según anova existió estadísticamente diferencia significativa p-valor 0.0001. El rendimiento de las frutas nativas respecto al contenido de cascara, pulpa y semilla fueron: 24%, 67 % y 9 del babaco y 32.8 %,54.45 % y 12.75% la papayita respectivamente...

El objetivo de la investigación fue elaborar salchicha estilo Viena con aceite de Plukenetia volubilis L. “sacha inchi” en la ciudad de Chachapoyas, como alternativa ante los productos cárnicos como salchicha, chorizo, cecina a base de carne y grasa. El trabajo se realizó en el Laboratorio de Tecnología de Ingeniería Agroindustrial de la Universidad Nacional Toribio Rodríguez de Mendoza. La salchicha estilo Viena con aceite de sacha inchi presenta bajo contenido de grasa (≤ 10% grasa) y ha sido formulado para 13.6%,14.4% y 16.2 % de proteínas; mientras que la salchicha control tiene 25 % de grasa de animal y 14 % de proteína. Las calorías han sido reducidas a 53.67 %, también el rendimiento del proceso es 4.11% menos que el control. En análisis sensorial de color, sabor, textura, olor y elasticidad ambos tipos de salchicha han tenido valores similares; sin embargo, en el...

La región Amazonas del Perú, es una de las regiones con mayor potencial en laproducción de recursos naturales del país, entre ellas las papayas nativas. El objetivo de estainvestigación fue realizar un estudio comparativo de las características fisicoquímicas y vida útil delas papayas nativas tales como la “papayita del monte” (Carica pubescens Lenné & K. Koch) y “babaco”(Carica pentagona Heilborn) (Caricaceae) deshidratadas mediante liofilización. Se determinaronlas características fisicoquímicas, así como, los valores biométricos de ambas especies.Adicionalmente, se cuantificó el contenido total de polifenoles por el método espectrofotométrico,la capacidad antioxidante por el método DPPH y se determinó matemáticamente el tiempo devida útil de las pulpas liofilizadas de “papayita” y “babaco”, las cuales fueron embolsados. Losresultados indican qu...

La región Amazonas del Perú, es una de las regiones con mayor potencial en laproducción de recursos naturales del país, entre ellas las papayas nativas. El objetivo de estainvestigación fue realizar un estudio comparativo de las características fisicoquímicas y vida útil delas papayas nativas tales como la “papayita del monte” (Carica pubescens Lenné & K. Koch) y “babaco”(Carica pentagona Heilborn) (Caricaceae) deshidratadas mediante liofilización. Se determinaronlas características fisicoquímicas, así como, los valores biométricos de ambas especies.Adicionalmente, se cuantificó el contenido total de polifenoles por el método espectrofotométrico,la capacidad antioxidante por el método DPPH y se determinó matemáticamente el tiempo devida útil de las pulpas liofilizadas de “papayita” y “babaco”, las cuales fueron embolsados. Losresultados indican qu...

This study evaluated the seasonal variability of water quality in the Tilacancha River, the water source that supplies Chachapoyas, and the rural communities of Levanto and San Isidro del Maino of Perú. Eighteen physical, chemical, and microbiological water parameters were evaluated at five sampling points in two seasons (rainy and dry). To determine water quality, the results obtained for the parameters evaluated were compared with the Maximum Permissible Limits (MPL) established in the Regulation on Water Quality for Human Consumption (DS Nº 031-2010-SA), approved by the Environmental Health Directorate of the Ministry of Health. In addition, a Pearson correlation was performed to estimate the correlation between the variables evaluated. The results showed that microbiological parameters exceeded the MPLs in both periods evaluated, such as the case of total coliforms (44 MPN.100 mL-1...

Juan D. Rios-Mera and Erick Saldaña are grateful to the support of the Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica – CONCYTEC, from Peru (CIENCIACTIVA programme, PhD scholarship contracts: No. 238-2018-FONDECYT and No. 104-2016-FONDECYT). Juan D. Rios-Mera is also grateful for the scholarship granted by Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – CAPES, from July 2017 to January 2019.

This study evaluated the seasonal variability of water quality in the Tilacancha River, the water source that supplies Chachapoyas, and the rural communities of Levanto and San Isidro del Maino of Perú. Eighteen physical, chemical, and microbiological water parameters were evaluated at five sampling points in two seasons (rainy and dry). To determine water quality, the results obtained for the parameters evaluated were compared with the Maximum Permissible Limits (MPL) established in the Regulation on Water Quality for Human Consumption (DS Nº 031-2010-SA), approved by the Environmental Health Directorate of the Ministry of Health. In addition, a Pearson correlation was performed to estimate the correlation between the variables evaluated. The results showed that microbiological parameters exceeded the MPLs in both periods evaluated, such as the case of total coliforms (44 MPN.100 mL-1...

This study evaluated the seasonal variability of water quality in the Tilacancha River, the water source that supplies Chachapoyas, and the rural communities of Levanto and San Isidro del Maino of Perú. Eighteen physical, chemical, and microbiological water parameters were evaluated at five sampling points in two seasons (rainy and dry). To determine water quality, the results obtained for the parameters evaluated were compared with the Maximum Permissible Limits (MPL) established in the Regulation on Water Quality for Human Consumption (DS Nº 031-2010-SA), approved by the Environmental Health Directorate of the Ministry of Health. In addition, a Pearson correlation was performed to estimate the correlation between the variables evaluated. The results showed that microbiological parameters exceeded the MPLs in both periods evaluated, such as the case of total coliforms (44 MPN.100 mL-1...

The Criollo cocoa bean is classified as “fine” or flavor cocoas, being perceived as aromatic or smooth with fruity, raisin, floral, spicy, nutty, molasses, and caramel notes. In the present work, gas chromatography coupled to mass spectrometry was used to study the volatile fingerprint of roasted and unroasted Criollo cocoa from four Amazon districts: Nieva, Cajaruro, Copallín and La Peca located in the Amazon Region of Peru. The results showed that the main sensory perception of cocoa is fruit, and this decreases as the roasting intensity increases. A total of 96 volatile compounds were found, of which the esters had a greater presence in the volatile fingerprint of Criollo cocoa. Propyl acetate (3.5%), acetoin acetate (1.3%) and diethyl succinate (0.8%) were found as the characteristic compounds of Criollo cocoa analyzed, which give it its fruit perception. The linalool/benzaldehy...

The Criollo cocoa bean is classified as “fine” or flavor cocoas, being perceived as aromatic or smooth with fruity, raisin, floral, spicy, nutty, molasses, and caramel notes. In the present work, gas chromatography coupled to mass spectrometry was used to study the volatile fingerprint of roasted and unroasted Criollo cocoa from four Amazon districts: Nieva, Cajaruro, Copallín and La Peca located in the Amazon Region of Peru. The results showed that the main sensory perception of cocoa is fruit, and this decreases as the roasting intensity increases. A total of 96 volatile compounds were found, of which the esters had a greater presence in the volatile fingerprint of Criollo cocoa. Propyl acetate (3.5%), acetoin acetate (1.3%) and diethyl succinate (0.8%) were found as the characteristic compounds of Criollo cocoa analyzed, which give it its fruit perception. The linalool/benzaldehy...

Los aceites esenciales (AE) son usados como conservantes en la industria de alimentos, debido a sus características fisicoquímicas y actividad antioxidante. El objetivo de esta investigación fue determinar rendimiento (R), gravedad específica (GE), índice de refracción (IR), actividad antioxidante (AA) y composición química de AE de huacatay (Tagetes minuta), poleo (Minthostachys mollis), romero (Rosmarinus officinalis L.) y sachaculantro (Eryngium foetidum L.), plantas recolectadas de 52 distritos de la región Amazonas, Perú. Para cada AE se usó análisis de varianza de efectos fijos con tres repeticiones y análisis de clúster. La actividad antioxidante se determinó con el método del radical libre 2,2-difenil-1-picrilhidracilo (DPPH) y sus componentes más abundantes fueron identificados con cromatografía de gases acoplada a espectrometría de masas. Las diferencias en R...

Los aceites esenciales (AE) son usados como conservantes en la industria de alimentos, debido a sus características fisicoquímicas y actividad antioxidante. El objetivo de esta investigación fue determinar rendimiento (R), gravedad específica (GE), índice de refracción (IR), actividad antioxidante (AA) y composición química de AE de huacatay (Tagetes minuta), poleo (Minthostachys mollis), romero (Rosmarinus officinalis L.) y sachaculantro (Eryngium foetidum L.), plantas recolectadas de 52 distritos de la región Amazonas, Perú. Para cada AE se usó análisis de varianza de efectos fijos con tres repeticiones y análisis de clúster. La actividad antioxidante se determinó con el método del radical libre 2,2-difenil-1-picrilhidracilo (DPPH) y sus componentes más abundantes fueron identificados con cromatografía de gases acoplada a espectrometría de masas. Las diferencias en R...

The genus Cinchona belongs to the Rubiaceae family and comprises native Peruvian tree species distributed in tropical areas. It is currently endangered due to human disturbance and overexploitation for medicinal, forestry and food uses. To date, the current and future distribution of Cinchona spp. under the climate change scenario is unknown. Here, we modeled the present and future spatial distribution of the genus Cinchona using bioclimatic, edaphic and topographic variables using the maximum entropy algorithm (MaxEnt). The results indicate that 8.08% (103,547.89 km2) and 6.02% (77,163.81 km2) of the surface of Peru possesses areas with high and moderate distribution probabilities, respectively, to host the genus Cinchona, distributed mainly in the departments of Cusco, Amazonas, San Martín and Cajamarca. Furthermore, according to future climate scenarios, the areas of high suitability...