The sensory preference (sp) and shelf life of sensory acceptability (SLSA) of canned artichoke hearts were modeled using fuzzy logic (FL) and accelerated testing. The artichoke hearts were marinated in oil of sacha inchi (Plukenetia volubilis), soybean (Glycine max) and olive (Olea europea); and evaluated using a Ranking test with a semi-trained panel, to identify the best preference both for flavor (f) and limpidity (l). We evaluated a global sp through intersection (AND) and union (OR) fuzzy operations of f and l, using functions of triangular membership with the Mamdani method for defuzzificacion through 25 linguistic rules. The intersection showed the best modeling performance, with the highest sp value at 3.30 for the treatment with sacha inchi (50%), olive (25%) and soybean (25%) (p << 0.05) oil, which was subjected to accelerated testing at 37 °C, 49 °C, 55 °C and evaluat...

The sensory preference (sp) and shelf life of sensory acceptability (SLSA) of canned artichoke hearts were modeled using fuzzy logic (FL) and accelerated testing. The artichoke hearts were marinated in oil of sacha inchi (Plukenetia volubilis), soybean (Glycine max) and olive (Olea europea); and evaluated using a Ranking test with a semi-trained panel, to identify the best preference both for flavor (f) and limpidity (l). We evaluated a global sp through intersection (AND) and union (OR) fuzzy operations of f and l, using functions of triangular membership with the Mamdani method for defuzzificacion through 25 linguistic rules. The intersection showed the best modeling performance, with the highest sp value at 3.30 for the treatment with sacha inchi (50%), olive (25%) and soybean (25%) (p << 0.05) oil, which was subjected to accelerated testing at 37 °C, 49 °C, 55 °C and evaluat...

The aim this work was to compare the extraction process optimization of total glucosinolates of maca flour (Lepidium meyenii) (ETGMF) using RS for Box-Behnken (RSBB) Design with that of GA, according to x1: temperature (°C), x2: ethanol (%), x3: ratio solvent/raw material and x4: extraction time (min). TG were identified and quantified using HPLC. The variables (x1, x2, x3, x4) that influence their extraction were evaluated using a RSBB with the software Statistica and Wolfram Mathematica for the AG. From the development of the RSBB, a second order equation with R2 = 0.74794, p = 1.88248E-10 << 0.05 with 11% average absolute error was obtained; it showed the consistency of the model. It was not possible to obtain an optimal value of the ETGMF using RSBB because of the existence of two optimal zones due to the configuration of a chair surface. After 2000 iterations using GA, the ma...

A bi-factorial experimental design was considered to assess moisture variation of sweet potato-quinoa-kiwicha flakes (SP-Q-K) caused by the changes in the rotational speed and steam pressure of a rotary drum dryer (RDD). As it is a design with discrete variables, there is a limitation in the modeling and optimization thus techniques of Artificial Intelligence (AI): Artificial Neural Networks (ANN), Fuzzy Logic (FL) and Genetic Algorithms (GA), were applied, and their prediction ability evaluated. Due to the limitation of data for proper training, the ANN did not allow a correct prediction of the experimental data. Response Surface Methodology (RSM) was employed to obtain the relational equation among the experimental variables, which was used as the objective function with GA, and this allowed moisture optimization. Because of this, it is recommended to integrate RSM and GA into optimiza...

A bi-factorial experimental design was considered to assess moisture variation of sweet potato-quinoa-kiwicha flakes (SP-Q-K) caused by the changes in the rotational speed and steam pressure of a rotary drum dryer (RDD). As it is a design with discrete variables, there is a limitation in the modeling and optimization thus techniques of Artificial Intelligence (AI): Artificial Neural Networks (ANN), Fuzzy Logic (FL) and Genetic Algorithms (GA), were applied, and their prediction ability evaluated. Due to the limitation of data for proper training, the ANN did not allow a correct prediction of the experimental data. Response Surface Methodology (RSM) was employed to obtain the relational equation among the experimental variables, which was used as the objective function with GA, and this allowed moisture optimization. Because of this, it is recommended to integrate RSM and GA into optimiza...

The aim this work was to compare the extraction process optimization of total glucosinolates of maca flour (Lepidium meyenii) (ETGMF) using RS for Box-Behnken (RSBB) Design with that of GA, according to x1: temperature (°C), x2: ethanol (%), x3: ratio solvent/raw material and x4: extraction time (min). TG were identified and quantified using HPLC. The variables (x1, x2, x3, x4) that influence their extraction were evaluated using a RSBB with the software Statistica and Wolfram Mathematica for the AG. From the development of the RSBB, a second order equation with R2 = 0.74794, p = 1.88248E-10 << 0.05 with 11% average absolute error was obtained; it showed the consistency of the model. It was not possible to obtain an optimal value of the ETGMF using RSBB because of the existence of two optimal zones due to the configuration of a chair surface. After 2000 iterations using GA, the ma...

Se evaluó la digestibilidad proteica aparente (DA) de harina y soluciones de harina de “garbanzo”(GD) Cicer arietinum L. in vivo empleando “ratones albinos” de laboratorio (Mus musculus BALB/C)e in vitro empleando Saccharomyces cerevisiae (Saccharomycetaceae) como organismo modelo,utilizando el medio YPD (extracto de levadura, peptona, dextrosa) a pH 5.8 como control. Losmedios GD fueron preparados con y sin enzima ajustada a valores de pH de 5.8, 5.5, 4.6, 3.8, 2.8, 2.3Y 2.0. El organismo modelo fue sembrado en placas Petri con medios YDP y GD, incubado a 30ºCpor 24 h. Se utilizó ratones en 5 grupos de trabajo con 2 especímenes por grupo, alimentados condietas a base de avena comercial, harina de maíz y 4, 8, 12% de harina de “garbanzo”. Se suministróuna ración de 20 g/d durante 15 días, al final se recogieron las heces y se determinó el contenido denitrógeno y pro...

Se evaluó la digestibilidad proteica aparente (DA) de harina y soluciones de harina de “garbanzo”(GD) Cicer arietinum L. in vivo empleando “ratones albinos” de laboratorio (Mus musculus BALB/C)e in vitro empleando Saccharomyces cerevisiae (Saccharomycetaceae) como organismo modelo,utilizando el medio YPD (extracto de levadura, peptona, dextrosa) a pH 5.8 como control. Losmedios GD fueron preparados con y sin enzima ajustada a valores de pH de 5.8, 5.5, 4.6, 3.8, 2.8, 2.3Y 2.0. El organismo modelo fue sembrado en placas Petri con medios YDP y GD, incubado a 30ºCpor 24 h. Se utilizó ratones en 5 grupos de trabajo con 2 especímenes por grupo, alimentados condietas a base de avena comercial, harina de maíz y 4, 8, 12% de harina de “garbanzo”. Se suministróuna ración de 20 g/d durante 15 días, al final se recogieron las heces y se determinó el contenido denitrógeno y pro...