ABSTRACT Starch was isolated from three Andean-native crops — arracacha (Arracacia xanthorrhiza), oca (Oxalis tuberosa), and sweet potato (Ipomoea batatas) — for use as a raw material for the production of foam trays. The starches were characterized in their proximal composition, crystallinity, microstructure and thermal properties. The sweet potato starch showed the highest amylose content (42.65%) and the lowest protein content (0.30%). The oca starch granules were larger (10–30 μm) than sweet potato and arracacha starch. The highest crystallinity of sweet potato starch caused larger values of onset temperature (To), peak temperature (Tp), conclusion temperature (Tc) (67.64 °C, 72.83 °C, and 81.20 °C, respectively) than arracacha and oca starch. The novel foam trays showed good appearance, adequate expansion, and low density; however, all foam trays showed a water abs...

ABSTRACT The aim of this work was evaluate the effect of the addition of sugarcane bagasse and asparagus peel fiber on the physical and mechanical properties of baked foams based on oca starch. Low concentrations of fiber reduce the density of the foams and the addition of fiber does not improve the flexural strength of the foams, but generates harder and deformable trays. High concentrations of sugarcane bagasse fiber generate more compact trays with a lower water absorption capacity than the control. Foams with asparagus peel fiber showed higher rates of thermal degradation than the control but not so extensive as to affect their applicability.

ABSTRACT The agro-industrial wastes, sugarcane bagasse (SB) and asparagus peel (AP), were used to enhance the properties of biodegradable foam trays based on sweet potato starch-based foam trays (starch/SB and starch/AP trays, respectively). Starch/SB and starch/AP trays containing different concentrations of SB and AP (0%-40%, w/w) were prepared, and their microstructure and physical, thermal, and mechanical properties were characterized. The addition of fibers wastes allowed obtaining a yellowish foam tray with lower luminosity and higher porosity, mechanical resistance, deformability, and better ability to absorb water as compared with the sweet potato starch foam trays without fibers. The addition of SB yielded foam trays less porous, with lower water absorption capacity and greater tensile strength than the addition of AP. Higher concentrations of AP fibers (greater than 30%) genera...

Chia seeds are nutritious food because they have a high content of protein, polyunsaturated fatty acids (omega-3 and omega-6) and phenolic compounds. During storage, fatty acids are degraded, by oxidative and hydrolytic reactions, forming free fatty acids (FFA). In this work, we used Near Infrared Hyperspectral Imaging (NIR- HSI) and chemometrics to predict FFA acid value and fatty acids concentrations in chia seeds during storage. First, we explore the hyperspectral images by Fuzzy c-means (FCM), where it is possible to observe as chemical compounds are formed or degraded during storage. Second, PLSR models were developed to predict FFA value and fatty acids concentration. RPD values reached values higher then 2.0, indicating a good ability to estimate these chemical compounds, especially polyunsaturated fatty acids omega-3 and omega-6. Finally, NIR-hyperspectral imaging coupled with ch...

The aim of this study was to evaluate the effect of natural fibers derived from agro-industrial waste in density, weight and mechanical properties of the termoprensadas foams made of starch native species, such as sweet potatoes, oca and arracacha. The thermoforming process was carried out at a temperature of 145 ° C and a pressure of 60 bar. The baking time was 10-15 min depending on water content in the mixture. The trays were characterized by their density, weight, impact test, deflection tests, colorimetry, hardness, and fracturability values. The trays prepared by thermopressure based on sweet potato starch-bagasse fiber from sugar cane at 15%, and arracacha starch -peladilla asparagus fiber at 30% had higher values in flexural strength versus those made with other types of starches and fibers, including blank tests. Generally, the hardness of the trays is favored with increasing f...

The aim of this study was to evaluate the effect of natural fibers derived from agro-industrial waste in density, weight and mechanical properties of the termoprensadas foams made of starch native species, such as sweet potatoes, oca and arracacha. The thermoforming process was carried out at a temperature of 145 ° C and a pressure of 60 bar. The baking time was 10-15 min depending on water content in the mixture. The trays were characterized by their density, weight, impact test, deflection tests, colorimetry, hardness, and fracturability values. The trays prepared by thermopressure based on sweet potato starch-bagasse fiber from sugar cane at 15%, and arracacha starch -peladilla asparagus fiber at 30% had higher values in flexural strength versus those made with other types of starches and fibers, including blank tests. Generally, the hardness of the trays is favored with increasing f...

The use of technological tools, in addition to traditional techniques, to understand consumer emotions and preferences for food products is very important so that product developers have better information for decision-making. This study aimed to use neurogastronomy and neuromarketing tools to study consumers' emotions and visual preferences toward native and classic potato flakes (Solanum tuberosum). Two types of fried flakes were used, classic potato and native potato, with a cost of S/ 6.60 (1.79 USD) and S/ 7.00 (1.90 USD), respectively. Eye Tracking technology and Emotion Analysis were used in the first stage using a mobile phone application. In the second stage, each participant answered a cognitive survey, using the Google form. A hundred consumers aged between 14 and 63 years were used. The survey showed that 45% of consumers indicated their intention to buy the native product ra...

Food fraud can cause damage to consumer health and affect their confidence, destroy brands and generate large economic losses in the industry. Food authenticity allows to identify if food composition, geographical origin, genetic variety and farming system corresponds to what has been declared on the label. Although there are currently standardized methods to identify certain adulterants, the complexity of the food, the complexity of the supply chain and the appearance of new adulterants require the continuous development of analytical techniques to detect food fraud. NIR and Hyperspectral imaging (HSI) in tandem with chemometrics are non-destructive, non-invasive and accurate techniques for food authentication. This review focuses on NIR and HIS approaches to food authentication, including adulteration by substitution, geographical origin and farming system. In this context, the advance...

Food fraud can cause damage to consumer health and affect their confidence, destroy brands and generate large economic losses in the industry. Food authenticity allows to identify if food composition, geographical origin, genetic variety and farming system corresponds to what has been declared on the label. Although there are currently standardized methods to identify certain adulterants, the complexity of the food, the complexity of the supply chain and the appearance of new adulterants require the continuous development of analytical techniques to detect food fraud. NIR and Hyperspectral imaging (HSI) in tandem with chemometrics are non-destructive, non-invasive and accurate techniques for food authentication. This review focuses on NIR and HIS approaches to food authentication, including adulteration by substitution, geographical origin and farming system. In this context, the advance...

ABSTRACT In this work the effects of pre-drying and frying time on colour, oil, texture and sensorial acceptability (overall liking) of potato chips were evaluated. Potato chips were pre-dried for 0, 10, 20 and 30 min at 60 °C and fried in soybean oil at 190 °C for 60, 70 and 80 s. The colour parameters (L*, a* and b*) increased or decreased depending on the pre-drying and frying time. Hardness increased as the pre-drying and frying time increased. On the other hand, the water initially removed by pre-drying decrease the gradient of mass transfer (water–oil). The oil content reduced to (about 21%) in pre-dried samples when compared to control sample. Finally, sensorial evaluation showed that samples without pre-drying and/or fried for very short or very long times had low acceptance levels. The pre-drying and frying times influenced the colour, texture, water and oil content, and res...

The authors are grateful to Cienciactiva for the M.L. Rojas Ph.D. (CONCYTEC, Peru; Contract 087-2016-FONDECYT) scholarship, from the ‘‘Consejo Nacional de Ciencia, Tecnología e Inovación Tecnológica”.