Rivera-Ashqui, Thalía A.

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Rivera-Ashqui, Thalía A.
Nombre oficial
Rivera-Ashqui, Thalía A.
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Universidad Peruana Unión
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  • Publicacion
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    Assessment of Biofertilizers and Humic Acids on the Growth of Coffee Varieties in Nursery: Experimental Study in Chanchamayo, Peru
    (Unique Scientific Publishers, 2025)
    Silvera-Pablo, C. C.
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    Julca-Otiniano, Alberto Marcial
    ;
    Herrera Toscano, L.
    ;
    Rivera-Ashqui, Thalía A.  
    ;
    Silva-Paz, Reynaldo J.
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    Effect of label elements in bottled water: Impact on consumer preferences, purchase intentions and health perception through affective sensory tests
    (2024-07-26)
    Silva Paz, Reynaldo Justino  
    ;
    Prada-Linarez, Tito A.
    ;
    Rivera-Ashqui, Thalía A.  
    ;
    Apaza Humerez, Carmen Rosa  
    ;
    Eccoña Sota, Amparo  
    Bottled water has become a popular beverage choice worldwide, with consumers increasingly seeking healthier options. However, label elements can significantly influence consumer perception and purchasing decisions. The research aimed to assess how label elements affect the liking, purchase intention, preference and concept of healthy bottled water. Two stages involved 180 and 100 participants aged between 18 and 40, provided sociodemographic information. The first stage used a hedonic scale and ranking test to perception of nine labels with different elements. The second stage selected a consensus label from prior tests. Four labels were designed, differing in brand color and nutritional information placement. In this last stage, the acceptability, preference ranking and concept of healthy were re-evaluated and eye tracking via the Pupil Lab program. Findings showed varied responses in acceptability and purchase intention among consumers. However, significant differences were observed in preferences and healthiness perceptions based on label characteristics. The label with the highest preference and perceived healthiness featured a sky-blue design with nutritional information on the right side. Combining sensory testing and eye tracking offers valuable insights for designing labels that positively impact consumer perception. The results provide important implications for bottled water manufacturers and marketers in developing effective labeling strategies to meet consumer preferences and promote healthier choices.
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    Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes
    (Multidisciplinary Digital Publishing Institute (MDPI), 2024-05-11)
    Vilca, Olivia Magaly Luque
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    Paredes-Erquinigo, Jover Y.
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    Quille-Quille, Lenin
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    Rivera, Tania Jakeline Choque
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    Cabel-Moscoso, Domingo Jesus
    In recent years, the consumption of gluten-free products has increased due to the increasing prevalence of celiac disease and the increased preference for gluten-free diets. This study aimed to make cookies using a mixture of cañihua flour, whey, and potato starch. The use of a Box–Behnken design allowed for flexible ingredient proportions and physicochemical properties, centesimal composition, color, texture, and sensory attributes to be evaluated through consumer tests (Sorting and acceptability). The results highlighted significant variations in physicochemical data, composition, color, and texture across formulations. The blend with 38.51% cañihua flour, 10.91% sweet whey, 25.69% potato starch, 8.34% margarine, 11.10% sugar, 0.19% sodium chloride, 0.51% baking powder, 0.51% vanilla essence, and 4.24% egg exhibited superior sensory appeal. This formulation boasted excellent texture, aroma, flavor, color, and appearance, indicating high sensory and physicochemical quality. The use of cañihua flour, sweet whey, and potato starch not only provides a gluten-free option but also delivers a nutritious and sensorily pleasing choice for those with dietary restrictions. Future research could explore the commercial viability of producing these cookies on a larger scale, as well as investigating the potential health benefits of these ingredients.
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    Impact of Humic Acids and Biofertilizers on Yield and Sensory Quality of Organic Coffee Varieties in Peruvian Plantations
    (Unique Scientific Publishers, 2024-01-01)
    Silvera-Pablo, C. C.
    ;
    Julca-Otiniano, Alberto Marcial
    ;
    Rivera-Ashqui, Thalía A.  
    ;
    Silva-Paz, Reynaldo J.
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    Comparison of Rapid Descriptive Sensory Methods Applied to Consumers in the Evaluation of Muffins
    (2025-08-21)
    Silva Paz, Reynaldo Justino  
    ;
    Avilés Pérez, Humberto A.
    ;
    Rivera-Ashqui, Thalía A.  
    ;
    Apaza Humerez, Carmen Rosa  
    Sensory evaluation is essential to understand consumer perception. This study compared three descriptive methods (Check-All-That-Apply (CATA), Flash Profile, and Pivot Profile) to characterize muffins formulated with alternative flours (purple corn and amaranth) in comparison to a wheat-based control. Six formulations (T0-T5) were evaluated: CATA and Pivot Profile were applied with 100 consumers, while Flash Profile was conducted with 15 panelists. Multivariate statistical analyses were used: correspondence analysis for CATA and Pivot, and Generalized Procrustes Analysis for Flash Profile. All three methods showed high discriminative power: CATA explained 94.36% of the variance, identifying three main groups; Flash Profile explained 63.88%, highlighting differences in texture and aroma; and Pivot Profile explained 81.10%, revealing complex interactions among sensory attributes. Sample T1 (100% purple corn) showed a distinctive sensory profile (bitter and dry), while samples T2 to T5 presented intermediate characteristics. The RV coefficient confirmed significant congruence between the methods. CATA effectively identified relevant sensory differences, Pivot Profile generated descriptors in relation to a control sample, and Flash Profile enabled exploratory analysis. The choice of method depends on the study objective, with each approach offering complementary sensory information.
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