Chambi Rodriguez, Alex Danny

Preferred name
Chambi Rodriguez, Alex Danny
Main Affiliation
Email
adanny@upeu.edu.pe
ORCID

Ajustes

Mostrando 1 - 10 de 18
  • Cargando...
    Miniatura
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publicación,
    Effect of partial replacement of wheat flour with three green leaves′ flours in the nutritional and antioxidant properties of sliced bread
    (2025-01-01)
    ;
    Delia Luz Condori-Vilca
    ;
    ;
    Andrés Corimaihua-Silva
    The leaves of certain cultivated plants can exhibit a high phenolic compound content, demonstrating significant antioxidant activity. Phenols, organic compounds found in many plants, possess antioxidant properties that can protect body cells from oxidative damage caused by free radicals. In this study, four different types of bread were prepared: standard bread, spinach bread, parsley bread, and tarragon bread, using a 3% partial substitution (PS) of wheat flour with flours derived from different types of leaves. The physicochemical, antioxidant, and sensory properties of the bread with this 3% leaf flour addition were evaluated. The results revealed that the inclusion of 3% leaf flour increased protein, fiber, and ash content while reducing fat content. Additionally, a decrease in crumb lightness and a shift in the a* color coordinate were observed. The total phenolic content (TPC) and antioxidant activity (AA) also increased with the addition of these natural ingredients, rising from 51.1 to 101.38 mg GAE/100g and from 15.48 to 50.48 mg AAE/100g, respectively. In terms of sensory evaluation, the bread with 3% spinach flour was the most accepted after the standard bread. In summary, the inclusion of 3% leaf flour in the bread influenced its properties, with tarragon being the most notable for increasing fiber, ash content, antioxidant activity, and total phenolic content.
  • Cargando...
    Miniatura
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publicación,
    Determinación de la curva de crecimiento microbiano Saccharomyces Boulardii en tunta variedades chaska y negra
    (2019-09-04)
    ;
    The purpose of this investigation was to determine the curve of microbial growth of Saccharomyces Boulardii (SB) in tunta Chaska and Negra through mathematical modeling. The Gompertz and Logistico equations were applied in four treatments. The first was a mixture in 250 ml flasks between distilled water - Chaska (T1); the second distilled water - Black (T2); the third Salina Peptonada Solution - Chaska (T3); and the last Peptonada Saline Solution - Black (T4). These treatments were sterilized at 121 ° C for 15 min, then SB was inoculated at 37 ° C with constant agitation of 20 RPM for a lapse of 7 hours; where, at intervals of one hour, the readings of the biomass increase were made with a microcosp and a neubauer chamber expressed in colony forming units per milliliter (cfu / ml); Likewise, a comparison of the pH, oBrix and acidity between the tunta varieties was made in fermentation times of 24 and 48 hours. The results of the mathematical modeling showed that graphically the T1 and T4 treatments are similar; also, this phenomenon is repeated in treatments T2 and T3. On the other hand, in the goodness of fit of the parameters of each model showed a variety of data that can give several applications. Finally, with respect to pH and acidity both increased being more noticeable in 48 hours.
  • Cargando...
    Miniatura
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publicación,
    Evaluation of the effect of quinoa germ on the chromatic properties of tomato sauce
    (2023-04-30)
    ;
    Ana Mónica Torres-Jiménez
    ;
    ;
    Deysi Rosmery Salguero-Pacco
    Tomato sauce is one of the most consumed dish components in the world; and, for this reason, it is one of the most studied in the food industry. The objective of this research was to evaluate the effect of quinoa germ on the chromatic properties of tomato sauce. Tomato paste was prepared with additions of powdered quinoa germ using an analysis of variance of a single factor where the percentage of quinoa germ was the independent variable and water content, water activity (aw), and chromatic properties were the response variables. The results showed that as the percentage of germ increased, values of water content and water activity lowered. However, the chromatic properties showed values with a tendency to increase. In conclusion, the quinoa germ directly impacted the variables studied.
  • Cargando...
    Miniatura
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publicación,
    Efecto antimicrobiano in vitro de aceite esencial de eucalipto (<i>Eucalyptus globulus </i>labill) y muña (<i>Minthostachys mollis</i>)
    (2024-01-31)
    Jhon Laura-Ticona
    ;
    ;
    The objective of this research work was to evaluate the antimicrobial effect of 2 oil sources against Staphylococcus aureus and Fecal Coliforms. For the oil extraction, the steam drag method was applied where 5000g of sample was used (muña, Eucalyptus leaves), in which the yield presented: muña 50ml = 0.9268%, eucalyptus 52ml = 0.9717%, a Physicochemical characterization whose result was: in muña oil: peroxide index: 0.75 (Meq / Kg), Iodine index: 6.87 (IV), Acidity index: 1.78 (% FFA), Refractive index: 1.486 (n), density: 0.898 (Kg / L). In eucalyptus leaves: peroxide index: 0.68 (Meq / Kg), Iodine index: 8.08 (IV), Acidity index: 1.82 (% FFA), Refractive index: 1.495 (n), density: 0.845 (Kg / L). Inhibition halos were determined in millimeters (mm), with muña oil in dilutions at 25, 50 and 75% against Fecal Coliforms, where it was at 25%: 9.7950mm, 50%: 10.7467mm, 75%: 13.2700 mm, against Staphylococcus aureus, 25%: 9.9600mm, 50%: 10.7408mm, 75%: 13.1533mm; with dilution of Eucalyptus essential oil against Fecal Coliforms at 25%: 12.0983mm, 50%: 13.2900mm, 75%: 14.5875mm; then against Staphylococcus aureus in 25%: 11.7200mm, 50%: 13.5608mm, 75%: 14.3767. It was possible to establish the inhibitory effect in 2 sources of oils against Fecal Coliforms and Staphylococcus aureus, for which it is concluded that the more dilution of the oil, more microbial inhibition, these species have their respective active principles such as monoterpenes, alcohols, ketones and terpenic oxides that prevent microbial growth.
  • Cargando...
    Miniatura
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publicación,
    Calidad fisicoquímica, microbiológica y toxicológica de leche cruda en las cuencas ganaderas de la región Puno –Perú
    (2017-05-22)
    Magaly Brousett Minaya
    ;
    Ana Torres Jiménez
    ;
    ;
    Bethy Mamani Villalba
    ;
    Hernán Gutiérrez Samata
    El objetivo del presente trabajo fue evaluar la calidad de la leche cruda en cuanto a sus propiedades fisicoquímicas, microbiológicas y toxicológicas, en siete cuencas representativas de la región Puno. Los resultados fueron comparados con los estándares establecidos en la Norma Técnica Peruana para leche y productos lácteos NTP 200.001-2003 y con la Norma Oficial Mexicana NOM-155-SCFI-2012 para los parámetros de proteína y lactosa en ausencia de parámetros peruanos. Para la caracterización fisicoquímica se determinó pH, acidez, densidad, contenido de grasa, proteína, lactosa, sólidos totales y sólidos no grasos; también se realizaron análisis microbiológicos de E. Coli y mesófilos. Del mismo modo, el estudio abarcó el análisis de residuos de pesticidas como son organoclorados, organofosforados, carbamatos y piretroides en concentración de 1,0 ug/g de muestra, los cuales dieron resultados negativos para los cuatro grupos de pesticidas; las determinaciones fisicoquímicas en más del 50% de las cuencas (a excepción de acidez y pH) se encontraron dentro de los estándares de la NTP y la NOM. La presencia de mesófilos, en su mayoría, fueron encontrados dentro de los parámetros establecidos, a excepción de dos cuencas lecheras y en cuanto a E. Coli ninguna cuenca cumplió con las normas establecidas, encontrándose una leche de baja calidad higiénica.
  • Cargando...
    Miniatura
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publicación,
    Influence of temperature and solute concentration during osmotic dehydration of apple (Malus domestica) cubes on the stability of probiotics
    (2023-08-31)
    Maritza Yola Ccaza–Cari
    ;
    Currently, there is an upsurge in preference for the consumption of probiotic-rich foods. Besides their nutritive function, these compounds have demonstrated, in some instances, medicinal properties. The purpose of this study was to evaluate how temperature and sucrose concentration influenced the stability of probiotics (specifically Saccharomyces boulardii) during the osmotic dehydration of Granny Smith apple (Malus domestica) cubes. We prepared osmotic solutions with different sucrose concentrations (40, 50, and 60°Brix). We inoculated S. boulardii (250 mg each) into these solutions, followed by immersion of 1 cm-cubed apple cubes. We exposed these cubes to varying temperatures (37°C, 42°C, and 47°C) for a duration of 80 min. Various parameters were calculated, including the percentage of weight loss, percentage of solid gain, number of generations, and the doubling time. Results indicated that the apple cubes with more extreme dehydration were those treated at 50°Brix and 47°C exhibiting a weight loss of 40%. The treatment at 60°Brix and 42°C stood out, showing an increase of 350% of solid gain compared to other groups. Additionally, the highest number of generations of the strain occurred in the group treated at 50°Brix and 37°C, with a value of 9.32 ± 0.11 CFU/g and a doubling time of 7.50 ± 0.09 min. In conclusion, we deduced that under conditions of elevated temperatures and high solute concentrations, the S. boulardii strain might undergo inhibition and fail to develop adequately in the apple cubes subjected to osmotic dehydration.
  • Cargando...
    Miniatura
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publicación,
    Physicochemical, microbiological and toxicological quality of raw milk in cattle basins of the region Puno-Peru
    (2015-09-30)
    Magaly Brousett-Minaya
    ;
    Ana Torres Jiménez
    ;
    ;
    Bethy Mamani Villalba
    ;
    Hernán Gutiérrez Samata
    El objetivo del presente trabajo fue evaluar la calidad de la leche cruda en cuanto a sus propiedades fisicoqumicas, microbiolgicas y toxicolgicas en siete cuencas representativas de la regin Puno. Los resultados fueron comparados con los estndares establecidos en la Norma Tcnica Peruana para leche y productos lcteos NTP 200.001-2003 y con la Norma oficial mexicana NOM-155-SCFI-2012 para los parmetros de protena y lactosa en ausencia de parmetros peruanos. Para la caracterizacin fisicoqumica se determin pH, acidez, densidad, contenido de grasa, protena, lactosa, slidos totales y slidos no grasos; tambin se realizaron anlisis microbiolgicos de E. Coli y mesfilos
  • Cargando...
    Miniatura
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publicación,
    Evaluación Físico-Química y Microbiológica de Agua para Consumo Humano Puno – Perú
    (2018-03-04)
    ;
    ;
    Mery Mollocondo Turpo
    ;
    Luzbenita Aguilar Atamari
    ;
    Efrain Lujano
    Aims: to verify the sanitary quality of water for human consumption in its physicochemical and microbiological aspects, coming from four sources of supply (surface and underground) in Chullunquiani, Juliaca – Puno. It was developed between July 2014 and March 2016. Metodology: The evaluated parameters were pH, conductivity, turbidity, hardness, dissolved solids, sulfates, chlorides and total coliforms, we also analysed 23 metals, recommended by the World Health Organization (OMS). The methodology we used was the proposal in the Standard Methods for Water Analysis: APHA, AWWA. The results of this research were compared with the reference values stipulated by OMS and with the current norm of the Quality of the Water for Human Consumption of Peru´s Ministry of Health. Results: The physico-chemical parameters studied are within the acceptable range with the exception of aluminum for surface water exceeding 0,065mg / l and for the case of groundwater Boron was exceeded 0,025mg / l. Likewise it was evidenced in rainy seasons, reaching 11 866,6 CFU / 100ml (± 813,5) as maximum value. Conclusion: The water that supplies the town of Chullunquiani does not comply with microbiological regulations, demonstrating the need to implement a monitoring program that ensures a systematic monitoring of sources of supply and distribution.
  • Cargando...
    Miniatura
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publicación,
    Effect of bacterial xylanase on the automated production of barley flour-enriched sandwich bread
    (2024-12-31)
    ;
    Lizeth Vanessa Coila-Tiña
    ;
    Palmira Sandoval-Sandoval
    ;
    Ana Mónica Torres-Jiménez
    The aim of this research was to determine the effect of bacterial xylanase on the automated baking of barley flour-enriched sandwich bread. For this purpose, xylanase (0.02% to 0.04%) was added to the basic formulation of sandwich bread enriched with 10% whole barley flour. The resulting bread slices were subjected to image analysis to determine colorimetric properties, cell count, and sensory evaluation using a 9-point hedonic scale. A 0.03% xylanase addition produced a higher number of cells compared to other treatments. Regarding the colorimetric properties, no significant differences were observed, and the bread with 0.03% xylanase addition received the highest preference score in the sensory evaluation. In conclusion, bacterial xylanase has positive effects on bread, improving its overall quality.
  • Cargando...
    Miniatura
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publicación,
    Evaluación de la cinética de degradación térmica de la vitamina C en la pulpa de tumbo (Passiflora mollissima b.)
    (2022-09-16)
    Sandra Rosy Quillimamani Soncco
    ;
    ;
    Vitamin C is an important micronutrient, which is found in acidic fruits such is the case of tumbo, studies have shown beneficial effects of vitamin C on health due to its antioxidant and free radical scavenging capabilities. The objective of the research was to evaluate the thermal degradation kinetics of vitamin C of the pulp of tumbo (Passiflora mollissima b.). The pulp of tumbo was prepared and subsequently subjected to different temperatures (60, 70 and 80 ° C) and times (0, 5, 10, 15 and 20 min). The vitamin C content in the pulp of tumbo was 77.01 mg / 100g which was analyzed by spectrophotometry. The results showed that vitamin Cdegradation followed second-order kinetic models. The degradation rate constants for ascorbic acid in the tumbo pulp were: k60 = 0.014 min-1, k70 = 0.019 min-1 and k80 = 0.023 min-1 and the decimal reduction times are: D60 = 162.17 min, D70 = 121.74 min and D80 = 101.76 min. The z value was 99 ° C, the Ea in the temperature range of 60-80 ° C is 22.84 kJ / mol and the value of Q10 is 1.60. The optimal time and temperature of pasteurization in the pulp of tumbo is 10.69 min at 60 ° C, for presenting the best correlation index, retaining the greatest amount of ascorbic acid, presenting a lower reaction rate and requiring a longer time of decimal reduction. It was concluded that the higher the temperature, the higher the degradation of vitamin C, the data obtained will help to predict the best conditions of processing of the pulp of tumbo and minimize degradation since it is an important quality factor.