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-...

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