A standard formulation for pisco sour elaboration was established using Taguchi method; as a result of the combination of two levels (minimum and maximum) for sugar syrup, lemon juice and egg albumen, four formulas were analyzed by sensory test in relation to general acceptability (appearance and flavor).The most significant factor in acceptability (flavor) was the sugar syrup, so it was considered its maximum level corresponding to the best ranked formula. The most acceptable formulation for 100ml of pisco (from quebranta grape), includes 50g of ice cubes, 36ml of sugar syrup, 30ml of lemon juice and 10ml of egg albumen at normalized preparation process.

Samples of a probiotic mango (Mangifera indica) yogurt were prepared with three percentages of dehydrated pasteurized egg albumin (1, 2 and 3%), which were assessed by thirty different consumers (by triplicate) in terms of Appearance, Texture and Flavor. Yogurt enriched with 2% of albumin showed the greatest acceptance for Flavor, and a protein content of 5.32 g/100 g; this amount represents an increase of 80% in comparison with the average protein content of five commercial yogurts.The amount of probiotic microorganisms found in the yogurt was 1.5x109 cfu/g, wherein the amount of 18x104 cfu/g were exclusively bifidobacterias.

Soursop leaves contain bioactive compounds which degrade after being separated from their native matrix. In order to protect their functionality, encapsulation can be applied. This investigation aimed to optimize the parameters for microencapsulating a hydroethanolic extract of soursop leaves after selecting a technique among freeze (FDM) and spray drying (SDM). Selection was performed through a factorial design (23) including as factors: the technique (FDM and SDM), the encapsulant (Gum Arabic and maltodextrin) and its concentration (5% and 10%), for maximizing encapsulation efficiency (EE). Spray drying microencapsulation with maltodextrin at 10% showed the highest EE. Subsequently, the drying temperature and the feeding rate were optimized through a multilevel factorial design to minimize moisture and to maximize the powder solubility and the EE. A significant effect on the response v...

A standard formulation for pisco sour elaboration was established using Taguchi method; as a result of the combination of two levels (minimum and maximum) for sugar syrup, lemon juice and egg albumen, four formulas were analyzed by sensory test in relation to general acceptability (appearance and flavor).The most significant factor in acceptability (flavor) was the sugar syrup, so it was considered its maximum level corresponding to the best ranked formula. The most acceptable formulation for 100ml of pisco (from quebranta grape), includes 50g of ice cubes, 36ml of sugar syrup, 30ml of lemon juice and 10ml of egg albumen at normalized preparation process.

Samples of a probiotic mango (Mangifera indica) yogurt were prepared with three percentages of dehydrated pasteurized egg albumin (1, 2 and 3%), which were assessed by thirty different consumers (by triplicate) in terms of Appearance, Texture and Flavor. Yogurt enriched with 2% of albumin showed the greatest acceptance for Flavor, and a protein content of 5.32 g/100 g; this amount represents an increase of 80% in comparison with the average protein content of five commercial yogurts.The amount of probiotic microorganisms found in the yogurt was 1.5x109 cfu/g, wherein the amount of 18x104 cfu/g were exclusively bifidobacterias.

A standard formulation for pisco sour elaboration was established using Taguchi method; as a result of the combination of two levels (minimum and maximum) for sugar syrup, lemon juice and egg albumen, four formulas were analyzed by sensory test in relation to general acceptability (appearance and flavor).The most significant factor in acceptability (flavor) was the sugar syrup, so it was considered its maximum level corresponding to the best ranked formula. The most acceptable formulation for 100ml of pisco (from quebranta grape), includes 50g of ice cubes, 36ml of sugar syrup, 30ml of lemon juice and 10ml of egg albumen at normalized preparation process.

Samples of a probiotic mango (Mangifera indica) yogurt were prepared with three percentages of dehydrated pasteurized egg albumin (1, 2 and 3%), which were assessed by thirty different consumers (by triplicate) in terms of Appearance, Texture and Flavor. Yogurt enriched with 2% of albumin showed the greatest acceptance for Flavor, and a protein content of 5.32 g/100 g; this amount represents an increase of 80% in comparison with the average protein content of five commercial yogurts.The amount of probiotic microorganisms found in the yogurt was 1.5x109 cfu/g, wherein the amount of 18x104 cfu/g were exclusively bifidobacterias.

Soursop leaves contain bioactive compounds which degrade after being separated from their native matrix. In order to protect their functionality, encapsulation can be applied. This investigation aimed to optimize the parameters for microencapsulating a hydroethanolic extract of soursop leaves after selecting a technique among freeze (FDM) and spray drying (SDM). Selection was performed through a factorial design (23) including as factors: the technique (FDM and SDM), the encapsulant (Gum Arabic and maltodextrin) and its concentration (5% and 10%), for maximizing encapsulation efficiency (EE). Spray drying microencapsulation with maltodextrin at 10% showed the highest EE. Subsequently, the drying temperature and the feeding rate were optimized through a multilevel factorial design to minimize moisture and to maximize the powder solubility and the EE. A significant effect on the response v...

Se evaluó el efecto de la concentración de alginato de sodio y cloruro de calcio en la textura sensorial de chicha morada esferificada para lo cual se probaron dos niveles de alginato de sodio (0.5 y 0.75%) y dos niveles de cloruro de calcio (0.5 y 1.0%) generando cuatro (04) tratamientos que fueron analizados sensorialmente empleando como indicador la textura, encontrando que la combinación de 0.75% de alginato de sodio y 0.5% de cloruro de calcio ofrecen la mayor aceptabilidad en la textura de las esferas, a las condiciones de estudio.

El índice glucémico y la carga glucémica son parámetros útiles en la clasificación nutricional de alimentos a base de carbohidratos; las dietas caracterizadas por un IG o CG bajos han sido asociadas con la disminución del riesgo de diabetes y otras enfermedades crónicas. Se realizó un estudio del efecto del tipo de carbohidrato con cinco alimentos (plátano de seda, papaya, leche entera UHT, fideos y camote cocidos) sobre la respuesta glicémica, empleando 07 individuos sanos a quienes se les administró un tipo de alimento y se les midió durante un tiempo los niveles de glucosa para calcular el Índice glucémico (IG); asimismo, a partir del IG se estimó la Carga glucémica (GC). Se encontró que los fideos cocidos presentaron un IG y CG altos (97 y 22), el plátano presentó un IG moderado y una CG media (67±2 y 14), y tres alimentos registraron un IG y CG bajos (45 y 4 en ...

Se elaboraron yogures probióticos de mango (Mangifera indica) enriquecidos con 1, 2 y 3% de albúmina pasteurizada deshidratada (APD), los cuales fueron sometidos a un análisis de aceptabilidad (Apariencia, textura y sabor) empleando treinta jueces consumidores.Se seleccionó la muestra enriquecida al 2% por presentar mayor aceptabilidad en cuanto al sabor, y un contenido proteico de 5.32 g/100 g, representando un incremento de 80% en comparación con el promedio de cinco marcas comerciales. La cantidad de microorganismos probióticos encontrados en el yogurt fue 1.5x109 ufc/g, de los cuales 18x104 ufc/g fueron exclusivamente bifidobacterias

Se determinó una formulación estándar de pisco sour a través de un screening con el método Taguchi, para lo cual se analizó la influencia del Jarabe de goma, Zumo de limón y Clara de huevo usando como indicador la Aceptabilidad (Apariencia y Sabor) considerando niveles mínimos y máximos para cada factor resultando cuatro tratamientos que fueron analizados sensorialmente, en donde se identificó que el jarabe de goma es un factor significativo en el Sabor, y se seleccionó su nivel máximo, correspondiente a la fórmula de mayor aceptabilidad; para el resto de factores se consideró los niveles mínimos necesarios. Se estableció que la fórmula con mayor aceptabilidad para 100ml de pisco (puro de uva quebranta) corresponde a 50g de hielo, 36ml de jarabe de goma, 30ml de zumo de limón, y 10ml de clara de huevo en condiciones estándares de preparación

Universidad Nacional Agraria La Molina. Escuela de Posgrado. Doctorado en Ciencia de Alimentos

It has been evaluated the shape, roundness, sphericity and equanticity of commercial yellow hard corn and dry pea grains, making micronometric measurements in 140 and 100 grains randomly in each quarter, in samples of one kilogram divided into four equal parts respectively.The results indicate that the hard yellow corn is very close to the discoid, it is located between rounded and rounded sub, is of medium sphericity and shows a non spherical equanticity, whereas dry pea has a shape very close to the spherical or equidimensional, Is very rounded, has high sphericity and shows a spherical equanticity.

It has been evaluated the shape, roundness, sphericity and equanticity of commercial yellow hard corn and dry pea grains, making micronometric measurements in 140 and 100 grains randomly in each quarter, in samples of one kilogram divided into four equal parts respectively.The results indicate that the hard yellow corn is very close to the discoid, it is located between rounded and rounded sub, is of medium sphericity and shows a non spherical equanticity, whereas dry pea has a shape very close to the spherical or equidimensional, Is very rounded, has high sphericity and shows a spherical equanticity.

It has been evaluated the shape, roundness, sphericity and equanticity of commercial yellow hard corn and dry pea grains, making micronometric measurements in 140 and 100 grains randomly in each quarter, in samples of one kilogram divided into four equal parts respectively.The results indicate that the hard yellow corn is very close to the discoid, it is located between rounded and rounded sub, is of medium sphericity and shows a non spherical equanticity, whereas dry pea has a shape very close to the spherical or equidimensional, Is very rounded, has high sphericity and shows a spherical equanticity.

The behavior of the vitamin C content in smooth parsley leaves after harvesting and artificial drying were determined. The fresh branches collected from the Chaclacayo horticultural farms were stripped, washed, disinfected in chlorinated water, drained and dried with air flow hot at rates of 1 and 1.5 m / s, and temperatures ranging from 20 to 50 °C; It was found that the reduction of the vitamin content in dry leaves were 22.92 and 25.75 % respectively, no statistically significant difference was shown in the interaction of temperature and air speed of drying, and the kinetics of water loss in the samples was ruled by exponential models.

The behavior of the vitamin C content in smooth parsley leaves after harvesting and artificial drying were determined. The fresh branches collected from the Chaclacayo horticultural farms were stripped, washed, disinfected in chlorinated water, drained and dried with air flow hot at rates of 1 and 1.5 m / s, and temperatures ranging from 20 to 50 °C; It was found that the reduction of the vitamin content in dry leaves were 22.92 and 25.75 % respectively, no statistically significant difference was shown in the interaction of temperature and air speed of drying, and the kinetics of water loss in the samples was ruled by exponential models.

The behavior of the vitamin C content in smooth parsley leaves after harvesting and artificial drying were determined. The fresh branches collected from the Chaclacayo horticultural farms were stripped, washed, disinfected in chlorinated water, drained and dried with air flow hot at rates of 1 and 1.5 m / s, and temperatures ranging from 20 to 50 °C; It was found that the reduction of the vitamin content in dry leaves were 22.92 and 25.75 % respectively, no statistically significant difference was shown in the interaction of temperature and air speed of drying, and the kinetics of water loss in the samples was ruled by exponential models.

El tratamiento térmico es uno de los procesos más utilizados como método de preparación de los alimentos tanto en la industria como en el hogar. La temperatura y el tiempo de exposición en los alimentos procesados directamente sobre el fuego, hervido, asado, frito, ahumado, etc., influyen sobre los cambios químicos y la naturaleza de los productos originados. Debido a este proceso térmico, los constituyentes de los alimentos experimentan una serie de reacciones, muchas de las cuales son responsables del aroma, color, textura y sabor, pero otras están asociadas con la generación de compuestos potencialmente tóxicos. Aun cuando la presencia de estas sustancias tóxicas es causa de alarma, siempre es necesario evaluar en un contexto amplio los beneficios y riesgos que presentan los alimentos procesados para llegar a una evaluación de riesgo eficaz y realista hacia la población. ...