Silva Paz, Reynaldo Justino

Cargando...
Miniatura
Nombre preferido
Silva Paz, Reynaldo Justino
Nombre oficial
Silva Paz, Reynaldo Justino
Nombre alternativo
Silva-Paz, Reynaldo J.
Afiliación principal
Universidad Peruana Unión
ORCID
ID de autor de Scopus

Ajustes

Mostrando 1 - 10 de 15
  • Publicacion
    Algunas métricas están bloqueadas por su 
    configuración de consentimiento
    Item type:Publicación,
    Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn
    (2022-10-28)
    Chilón-Llico, Raquel
    ;
    Siguas-Cruzado, Lilia
    ;
    Apaza Humerez, Carmen Rosa  
    ;
    Morales Garcia, Wilter Charming  
    ;
    Silva Paz, Reynaldo Justino  
    The need for partial or total substitution of animal protein sources by vegetable sources of high protein quality with good sensory acceptance is a promising alternative. The objective was to develop a hamburger with vegetable protein using a mixture design based on quinoa (Chenopodium quinoa Willd.), Peruvian Andean corn (Zea mays) and Andean lupine (Lupinus mutabilis Sweet). The design of these mixtures allowed obtaining eleven formulations, three of which were selected for complying with the amino acid intake for adults recommended by FAO. Then, a completely randomized design was applied to the selected samples plus a commercial product. Proximal composition was measured on a dry basis (protein, fat, carbohydrates, and ash), calculation of the Protein Digestibility Corrected Amino Acid Score (PDCAAS) and a sensory analysis was carried out using the Check-All-That-Apply (CATA) method with acceptability in 132 regular consumers of vegetarian products. Protein, fat, carbohydrate, and ash contents ranged from 18.5–24.5, 4.1–7.5, 65.4–72.1 and 2.8–5.9%, respectively. The use of Andean crops favored the protein content and the contribution of sulfur amino acids (SAA) and tryptophan from quinoa and lysine and threonine from lupin. The samples with Andean crops were described as easy to cut, soft, good, healthy, legume flavor, tasty and light brown, however the commercial sample was characterized as difficult to cut, hard, dark brown, uneven color, dry and grainy. The sample with 50% quinoa and 50% lupin was the most acceptable and reached a digestibility of 0.92. It complied with the lysine, threonine, and tryptophan intake, with the exception of SAA, according to the essential amino acid pattern proposed by the Food and Agriculture Organization of the United Nations.
    Citas (OpenAlex): 20metric-badges.view 15
  • Publicacion
    Algunas métricas están bloqueadas por su 
    configuración de consentimiento
    Item type:Publicación,
    Effect of five cooking methods on the physicochemical, nutritional and sensory characteristics of rainbow trout (Oncorhynchus mykiss)
    (Universidad Nacional de Trujillo, 2023-07-10)
    Ramos Ramírez, Miriam E.
    ;
    Bustillos, Rolys
    ;
    Santolalla, Salomón
    ;
    Tuesta, Tarsila
    ;
    Silva Paz, Reynaldo Justino  
    This study aimed to evaluate the effect of five cooking methods (steam, grill, oven, frying and microwave) on farm-raised rainbow trout's sensory acceptability, physicochemical characteristics, and nutritional value. A survey was conducted with 307 consumers to create a marinade made with salt, garlic, cumin and pepper. The fillets marinated in this mixture were cooked, and photographs were taken to determine their sensory profile using the Check All That Apply (CATA) method, as well as their appearance through both visual (n = 289) and virtual (n = 100) surveys. Similarity was found between the sensory attribute maps for frying, oven and grilling in both evaluation methods. Significant differences (p < 0.05) in proximal composition were observed between the cooking techniques studied because of their technological parameters. The methods with the best visual acceptability were frying and microwave, and they caused an increase in the peroxide index. The n-6/n-3 ratio for both techniques (3.62 and 2.05) was within the requirement, being higher in frying due to the predominance of Omega 6 fatty acids incorporated by the oil used. This study demonstrated that the Peruvian consumer prefers cooking techniques characterized by ease of preparation and marked the development of color and texture attributes.
    Citas (OpenAlex): 1metric-badges.view 3
  • Publicacion
    Algunas métricas están bloqueadas por su 
    configuración de consentimiento
    Item type:Publicación,
    Características fisicoquímicas, mecánicas y sensoriales de salchichas secas tipo cabanossi elaboradas con carne de llama (Lama glama) y cerdo (Sus scrofa domestica)
    (2020-06-01)
    Ramos, Miriam
    ;
    Jordán, Oscar
    ;
    Tuesta, Tarsila
    ;
    Silva, Marcial
    ;
    Silva Paz, Reynaldo Justino  
    Se estableci la caracterizacin de salchichas secas tipo cabanossi con carne de llama, cerdo y muestras comerciales mediante un anlisis proximal (contenidos de grasa: 18,6 a 29,6% y protena: 19,4 a 36,2%), color (C*: 15,8 a 33,7), actividad de agua (0,770 a 0,960), pH (5,2 a 6,5) y propiedades mecnicas como dureza (47,8 a 124 N) y masticabilidad (9,4 a 33,2 N). Se obtuvieron 19 descriptores a partir de la opinin de 83 consumidores; luego, se emple el mtodo CATA (Check-all-that-apply) para describir las caractersticas sensoriales del cabanossi empleando 55 consumidores. Se evidenci que el cabanossi con carne de llama present el menor contenido de grasa total y cidos grasos saturados, y mayor contenido de cidos grasos poliinsaturados en comparacin a las otras muestras. Los descriptores ms utilizados fueron: olor caracterstico/embutido, sabor a especias/condimentos, picante y sensacin residual picante. Los consumidores indicaron como atributos relevantes para la aceptabilidad al color rojo claro, blando/suave, masticable y picante. La utilizacin de carne de llama constituye una alternativa en el desarrollo de nuevos productos crnicos basados sobre las caractersticas presentadas.
    Citas (OpenAlex): 2metric-badges.view 8
  • Publicacion
    Algunas métricas están bloqueadas por su 
    configuración de consentimiento
    Item type:Publicación,
    Mathematical Modelling of Muña Leaf Drying (Minthostachys mollis) for Determination of the Diffusion Coefficient, Enthalpy, and Gibbs Free Energy
    (MDPI, 2023-05-22)
    Silva Paz, Reynaldo Justino  
    ;
    Mateo Mendoza, Dante Kiorkins  
    ;
    Eccoña Sota, Amparo  
    In Peru, there are more than four thousand plants with medicinal properties, including muña, which helps digestion and improves health. The way to preserve these plants is drying up. The objective of this research was to investigate the coefficient of diffusion, enthalpy, and Gibbs free energy in the drying kinetics of muña leaves. Different pretreatments were carried out on the samples (without pretreatment, as well as treated by immersion in 1% ascorbic acid and bleaching at 60 °C for 30 s), and they were dehydrated at three temperatures (40, 50, and 60 °C). The drying kinetics were modeled using eight mathematical models to represent the drying curve. The water content was reduced by the drying process. The logarithmic model was selected, as it showed the best fit to represent the drying kinetics of the muña. Activation energy values were similar between treatments (p > 0.05). The increase in temperature decreases the enthalpy and entropy and increases the Gibbs free energy with the effective diffusion coefficient. The drying kinetics allows one to determine the drying time for the storage of the product and the thermodynamic properties for the design of the equipment.
    Citas (OpenAlex): 7metric-badges.view 5
  • Publicacion
    Algunas métricas están bloqueadas por su 
    configuración de consentimiento
    Item type:Publicación,
    Impact of music on the dynamic perception of coffee and evoked emotions evaluated by temporal dominance of sensations (TDS) and emotions (TDE)
    (Elsevier Ltd, 2021-11-02)
    Galmarini, Mara Virginia
    ;
    Silva Paz, Reynaldo Justino  
    ;
    Enciso Choquehuanca, D.
    ;
    Zamora, María Clara
    ;
    Mesz, Bruno A.
    The aim of the present work was to study the temporal effect of music on sensory perception and on the emotional changes while drinking coffee. Two different commercial filter coffees were evaluated by a group of 48 consumers using the Temporal Dominance of Sensations (TDS) method. The description was performed in silence and also while listening to two different musical fragments: one with a "sweet" connotation and the other with a "bitter" one. Under the same conditions (drinking coffee with and without musical stimuli), a different group of 72 consumers evaluated their perceived emotions (joy, fear, neutral, rejection, disgust, surprise, sadness and anger) by Temporal Dominance of Emotions (TDE). Data was analyzed by dominance curves and by ANOVA and MANOVA of the durations of dominance (for emotions and sensations). Coffee perception, in both cases, was modified by the musical stimuli. The duration of dominance of bitter was increased in the presence of "bitter" music, while it decreased with the "sweet" music. Moreover, the sweet attribute was practically not chosen for describing the coffee on its own, but its choice and duration as dominant increased while listening to the "sweet" musical fragment. Music had a larger impact on the perceived emotions. The "sweet" music was related to the emotion of joy, which was accompanied by surprise and also some sadness when drinking coffee (regardless of the type of coffee being drunk). The "bitter" music was linked to the emotions anger and fear. The effect of "sonic seasoning" and translation of emotions with a familiar product was observed.
    Citas (OpenAlex): 37metric-badges.view 2
  • Publicacion
    Algunas métricas están bloqueadas por su 
    configuración de consentimiento
    Item type:Publicación,
    Impact of Social Isolation Produced by Covid-19 on Eating Habits and Emotional States in Perú
    (Richtmann Publishing Ltd, 2024-01-05)
    Silva Paz, Reynaldo Justino  
    ;
    Inocente Quiroz, Flora Elizabeth  
    ;
    Gonzales Albiño, Luis Antonio  
    ;
    Jarpa-Parra, Marcela
    ;
    Eccoña Sota, Amparo  
    COVID-19 pandemic changed our life. Though isolation and confinement help to reduce the spread of disease, remaining isolated for long periods brings negative consequences on mental health. This study describes the impact on dietary habits and emotional states of Peruvian population produced during COVID-19 quarantine. A nationwide survey containing multiple choice questions related to the types of diets and social states of Peruvian citizens was carried out. It was found that consumption of food like beans and legumes increased, while seafood and sauces decreased. Additionally, using emojis allowed those surveyed to easily and intuitively express their emotional state on delivery services and their feelings when eating foods. The most commonly used emojis were: crazy or fun face, face which enjoys food, and face with protective mask. Also, people reported not eating in excess and feeling happy about the recuperation of the environment, however, still worried about the increase in prices. Concurrently, the use of electronic devices, fear of losing one’s job, and fear of contracting the virus increased by 76%, 51%, and 54%, respectively. Moreover, 56% of the population saw a lower rate of physical activity as a consequence of stress and emotional issues. Received: 08 August 2023 / Accepted: 14 December 2023 / Published: 5 January 2024
    Citas (OpenAlex): 1metric-badges.view 5
  • Publicacion
    Algunas métricas están bloqueadas por su 
    configuración de consentimiento
    Item type:Publicación,
    Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone
    (MDPI, 2022-08-25)
    Jamanca Gonzales, Nicodemo Crescencio
    ;
    Ocrospoma-Dueñas, Robert William
    ;
    Quintana-Salazar, Norma B.
    ;
    Siche, Raúl
    ;
    Silva Paz, Reynaldo Justino  
    In Peru, panettones are consumed in July and December. The main ingredient of panettones is wheat flour, which can be replaced with substitute flours to improve their nutritional, textural and sensory properties. This study aimed to evaluate the physicochemical, textural and sensory characteristics of panettones produced with three preferments, namely, biga (PB), sourdough (PMM) and sponge (PE), with the substitution of red quinoa flour and amaranth compared with a commercial product (PC). A completely randomized design with four experimental treatments was used to evaluate the total carbohydrate content, ash, total energy, fat, moisture, protein, color and texture profile. In addition, sensory characteristics were evaluated by 80 consumers using the CATA method; the purchase intention and preference ranking were also investigated. The results showed better sensory characteristics of panettones produced with preferments compared with a commercial product with similar characteristics. The sponge preferment presented better sensory characteristics with a profile of sweet, spongy, vanilla odor and moist texture, along with greater acceptability, preference and purchase intention, followed closely by the biga. It was concluded that the sponge preferment presented better sensory properties, which were correlated with its texture profile as manifested by an intermediate hardness, good elasticity and cohesiveness, which translated into greater acceptability, preference and purchase intention.
    Citas (OpenAlex): 11metric-badges.view 3
  • Publicacion
    Algunas métricas están bloqueadas por su 
    configuración de consentimiento
    Item type:Publicación,
    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.
    Citas (OpenAlex): 7metric-badges.view 9
  • Publicacion
    Algunas métricas están bloqueadas por su 
    configuración de consentimiento
    Item type:Publicación,
    Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking
    (Multidisciplinary Digital Publishing Institute (MDPI), 2024-06-01)
    Carhuancho-Colca, Karen P.
    ;
    Silva Paz, Reynaldo Justino  
    ;
    Elías-Peñafiel, Carlos
    ;
    Salvá-Ruiz, Bettit K.
    ;
    Encina-Zelada, Christian R.
    The aim of the present research was to determine if the developed ovo−vegetarian sausage (SO), which was made with 15% chickpea flour, 51% albumin and 34% soy protein concentrate, exhibited improved physicochemical and sensory characteristics compared to vegetarian sausages available on the local market (classic vegan sausage, SC; vegan fine herb sausage, SH; and quinoa sausage, SQ). According to the physicochemical results, the developed sample, SO, presented significant differences (p < 0.05) compared to the others, including higher protein content, lower pH and a higher a* value. Three types of sensory analyses were conducted—flash profile, overall liking and purchase intention (to determine consumers’ willingness to purchase the product)—with the first involving 15 consumers and the second and third involving 60 participants each. Descriptors for each sample were determined using the vocabulary provided by consumers in the flash profile analysis. Descriptors for SO included ‘elastic’, ‘smell of cooked corn’, ‘characteristic flavor’, ‘pasty’, ‘soft’ and ‘pastel color’, contributing to its greater overall liking and purchase intention compared to the others. Through the hierarchical multiple factor analysis, a positive correlation was observed between the texture and sensory descriptors of the flash profile. Conversely, a correlation was found between the physicochemical characteristics (pH, aw, color) and overall liking and purchase intention.
    Citas (OpenAlex): 7metric-badges.view 5
  • Publicacion
    Algunas métricas están bloqueadas por su 
    configuración de consentimiento
    Item type:Publicación,
    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
    ;
    Paredes-Erquinigo, Jover Y.
    ;
    Quille-Quille, Lenin
    ;
    Rivera, Tania Jakeline Choque
    ;
    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.
    Citas (OpenAlex): 13metric-badges.view 1