The aim of this study was to evaluate the effect of physical treatments (heat treatment at 45 ° C: TT), chemical (citric acid 1.0%: AC 1.0%; ascorbic acid 0.75%: AA 0, 75% and 1.0% sodium tripolyphosphate: 1.0% TPS), combined (0.2% citric acid and 45 ° C: 0.2% AC + TT) and a control treatment (C), in the inhibition of enzymatic browning, measured through the enzymatic activity (Δabsorbance/min) of Polyphenol Oxidase (PPO), in avocado tissue stored at refrigeration temperature (4 °C). The CIELAB color parameters (L*a*b*), ∆E*, ∆C* and the percentage of obscuration were evaluated. In addition, a sensory test was carried out with 50 consumers who evaluated the preference of the treated avocado samples. In general, the anti-browning treatments reduced the enzymatic activity of PPO where the sample treated with citric acid at 0.2% and 45 ° C obtained the best results in reducing the ...

It is important to identify the emotional response and sensorial needs of consumers to get commercial success of the alimentary sector in order to improve the consumption experience. Obtaining attractive characteristics through the application of the Kano model allows increase the consumer satisfaction. Furthermore, the Napping®-Ultra Flash Profile (UFP) methodology makes it possible that producers of craft beers may well reliably characterize their products. Likewise, the use of External Preference Mapping (EPM) allows the identification of those highly accepted products. In this sense, the goal of the present study was to validate, through the application of EPM, that the incorporation of the Kano model in the sensory design increases consumer satisfaction in turn obtaining the sensory profile of Peruvian craft beers. The Kano model permitted to determine the attractive characteristic...

Universidad Nacional Agraria La Molina. Escuela de Posgrado. Maestría en Tecnología de Alimentos

Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias. Departamento Académico de Ingeniería de Alimentos y Productos Agropecuarios

Purple corn (Zea mays L.) is a superfood native to Peru, highly regarded for its functional properties and commonly used in the preparation of traditional beverages and desserts, such as chicha morada and mazamorra morada. Following processing, the corn cobs remaining as a byproduct retain significant amounts of bioactive compounds with potential for utilization. This study proposes their use as a primary component in the production of teas. To ensure product safety, the moisture content, total ash, and counts of enterobacteria and aflatoxins in the raw materials were first evaluated. Fourteen formulations were developed, varying in the proportions of corn cobs, quince, stevia, cinnamon, and cloves, as well as extraction times (5 and 10 minutes at 100 °C) with hot water. Two rapid sensory evaluation methods using consumer panels were applied sequentially: Flash Profile (FP) and Check-...

El presente trabajo de investigación tuvo como objetivo estimar el tiempo de vida en anaquel de galletas de soda a través del empleo de pruebas aceleradas. Las galletas se sometieron a ambientes de almacenamiento de 35, 45 y 55 °C a 80 por ciento de humedad relativa en las tres cámaras. Se evaluaron los parámetros: humedad, actividad de agua y dureza instrumental, los cuales fueron modelados a una reacción de orden uno reportando que el tiempo de vida útil de las galletas saladas, para cada parámetro, fue de 123, 179 y 271 días, respectivamente. El tiempo de vida útil estaba predispuesto por la humedad crítica (6,38% b.h.), debido a que fue el parámetro que se vio más afectado por las condiciones de almacenamiento. Finalmente, se realizó un recuento de mohos, para evaluar la inocuidad del alimento, encontrándose que el alimento se mantuvo dentro de los límites establecido...