Universidad Nacional Agraria La Molina. Escuela de Posgrado. Doctorado en Ciencias e Ingeniería Biológicas

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

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

El objetivo de la investigación fue evaluar el efecto del cambio de hábitat en algunas características nutricionales y funcionales de 16 accesiones de quinua con diferente contenido de saponinas, colectadas en la Sierra de Cuzco (promedio 3237 m.s.n.m.) y cultivadas en la Costa de Lima (235 m.s.n.m.) en Perú. Las quinuas se lavaron y secaron, para su posterior análisis. La cantidad promedio de proteínas (18,21 1,00%), cenizas (3,33 0,51%) y fibra dietaria Total (12,94 1,40%), de los cultivos de la Costa, fueron significativamente mayores (p value < α (0,05)), en comparación a sus homólogas originales de la Sierra (15,68 1,57%, 2,40 0,23% y 10,56 1,01%, respectivamente); mientras que la cantidad promedio de carbohidratos (69,74 1,32%), la digestibilidad de almidón in vitro (46,97 23,40%) y la digestibilidad de proteína in vitro (63,62 4,32%), fueron significativamente menore...

El objetivo de la investigación fue identificar mohos micotoxigénicos en acciones de quinua (Chenopodium quinoa Willd.) cultivadas en la Costa (Lima) y la Sierra (Huancayo). El contenido de humedad (9.22-15.89%) y el contenido de saponinas (0,17-1,67%) no mostró diferencias significativas entre las accesiones de Costa y Sierra. La cuantificación de mohos en las accesiones de Costa mostró recuentos altos (75*104-10*104 ufc/g) y bajos en la Sierra (50-150 est. ufc/g), siendo estadísticamente diferentes. Existe una relación lineal negativa entre el contenido de saponinas y el recuento de mohos y levaduras en ambos grupos de accesiones de quinua. Los géneros identificados en Costa incluyen: Cladosporium (40%), Penicillium (30%), Aspergillus (20%) y Trichotecium (10%) y en Sierra: Cladosporium (50%), Penicillium (14%), Talaromyces (14%), Aspergillus (7%), Alternari...

El objetivo de la investigación fue evaluar el efecto del cambio de hábitat en algunas características nutricionales y funcionales de 16 accesiones de quinua con diferente contenido de saponinas, colectadas en la Sierra de Cuzco (promedio 3237 m.s.n.m.) y cultivadas en la Costa de Lima (235 m.s.n.m.) en Perú. Las quinuas se lavaron y secaron, para su posterior análisis. La cantidad promedio de proteínas (18,21 1,00%), cenizas (3,33 0,51%) y fibra dietaria Total (12,94 1,40%), de los cultivos de la Costa, fueron significativamente mayores (p value < α (0,05)), en comparación a sus homólogas originales de la Sierra (15,68 1,57%, 2,40 0,23% y 10,56 1,01%, respectivamente); mientras que la cantidad promedio de carbohidratos (69,74 1,32%), la digestibilidad de almidón in vitro (46,97 23,40%) y la digestibilidad de proteína in vitro (63,62 4,32%), fueron significativamente menore...

El objetivo de la investigación fue identificar mohos micotoxigénicos en acciones de quinua (Chenopodium quinoa Willd.) cultivadas en la Costa (Lima) y la Sierra (Huancayo). El contenido de humedad (9.22-15.89%) y el contenido de saponinas (0,17-1,67%) no mostró diferencias significativas entre las accesiones de Costa y Sierra. La cuantificación de mohos en las accesiones de Costa mostró recuentos altos (75*104-10*104 ufc/g) y bajos en la Sierra (50-150 est. ufc/g), siendo estadísticamente diferentes. Existe una relación lineal negativa entre el contenido de saponinas y el recuento de mohos y levaduras en ambos grupos de accesiones de quinua. Los géneros identificados en Costa incluyen: Cladosporium (40%), Penicillium (30%), Aspergillus (20%) y Trichotecium (10%) y en Sierra: Cladosporium (50%), Penicillium (14%), Talaromyces (14%), Aspergillus (7%), Alternari...

The objective was to evaluate the nutritional composition and functional potential of quinoa accessions from Cuzco and cultivated in Huancayo. Were evaluated 17 accessions of Huancayo, 7 of low saponin content (< 0.11) and 10 of high. The average results of moisture, protein, fat, ash, crude fiber and carbohydrates were 9.79% ± 0.01, 17.27% ± 0.02, 6.76% ± 0.01, 2.10% ± 0.05, 3.07% ± 0.04 y 70.81% ± 0.11 respectively. The in vitro digestibility of starches and protein was 32.23% ± 0.008 and 83.6% ± 0.002 respectively. The total dietary fiber was 7.44% ± 1.86. In Cuzco accessions, the average results of moisture, protein, fat, ash, crude fiber and carbohydrates were 11.29% ± 0.02, 16.46% ± 0.04, 7.67% ± 0.01, 1,97% ± 0.01, 2.52% ± 0.01 and 71.38% ± 0.04 respectively. The in vitro digestibility of starch and proteins was 72.52% ± 0.001 and 83.53% ± 0.007, respectively. ...

The objective was to evaluate the nutritional composition and functional potential of quinoa accessions from Cuzco and cultivated in Huancayo. Were evaluated 17 accessions of Huancayo, 7 of low saponin content (< 0.11) and 10 of high. The average results of moisture, protein, fat, ash, crude fiber and carbohydrates were 9.79% ± 0.01, 17.27% ± 0.02, 6.76% ± 0.01, 2.10% ± 0.05, 3.07% ± 0.04 y 70.81% ± 0.11 respectively. The in vitro digestibility of starches and protein was 32.23% ± 0.008 and 83.6% ± 0.002 respectively. The total dietary fiber was 7.44% ± 1.86. In Cuzco accessions, the average results of moisture, protein, fat, ash, crude fiber and carbohydrates were 11.29% ± 0.02, 16.46% ± 0.04, 7.67% ± 0.01, 1,97% ± 0.01, 2.52% ± 0.01 and 71.38% ± 0.04 respectively. The in vitro digestibility of starch and proteins was 72.52% ± 0.001 and 83.53% ± 0.007, respectively. ...

This research work had as main objective optimizing the general acceptability though affective tests and response surface methodology of a dry cacao powder mixture based beverage. We obtained formulations of mixtures of cacao powder with different concentrations of 15%, 17.5% and 20%, as well as lecithin concentrations of 0.1%; 0.3%; and 0.5% maintaining a constant content of sugar (25 %), Vanillin (1%) that included cacao powder with different pH values: natural (pH 5) and alkalinized (pH 6.5 and pH 8) and water by difference to 100%, generating a total of fifteen treatments to be evaluated, according to the Box-Behnen design for three factors. The treatments underwent satisfaction level tests to establish the general acceptability. The treatment that included cacao powder with a concentration of 17.5 %, pH 6.5 and lecithin concentration of 0.3 % obtained the best levels of acceptabilit...

This research work had as main objective optimizing the general acceptability though affective tests and response surface methodology of a dry cacao powder mixture based beverage. We obtained formulations of mixtures of cacao powder with different concentrations of 15%, 17.5% and 20%, as well as lecithin concentrations of 0.1%; 0.3%; and 0.5% maintaining a constant content of sugar (25 %), Vanillin (1%) that included cacao powder with different pH values: natural (pH 5) and alkalinized (pH 6.5 and pH 8) and water by difference to 100%, generating a total of fifteen treatments to be evaluated, according to the Box-Behnen design for three factors. The treatments underwent satisfaction level tests to establish the general acceptability. The treatment that included cacao powder with a concentration of 17.5 %, pH 6.5 and lecithin concentration of 0.3 % obtained the best levels of acceptabilit...

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...