Chila Choque, Edwin

Preferred name
Chila Choque, Edwin
Main Affiliation
Email
edwin.chila@upeu.edu.pe

Ajustes

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    Physicochemical characterization of andean papaya in southern Peru
    (2024-05-02)
    ;
    Winy del Pilar Valdez Baca
    ;
    ;
    Ricardo Nahuel Valenzuela Antezana
    The Andean papaya (Carica pubescens) is an underexplored fruit with significant agro-industrial potential due to its unique characteristics and non-seasonal production. This study aimed to characterize Andean papaya produced by the “Asociación de Productores de Papaya Andina Orgánica de la Provincia de Sandia” (ASPPAO) in Peru. Random samples were analyzed one-day post-harvest to assess weight distribution, physicochemical properties, and color. Results indicated an average fruit weight of 192.26 ± 19.86 g, with a distribution of 56.62% mesocarp, 26.73% endocarp (including 5.61% seeds and 21.12% mucilage), and 16.65% peel. The endocarp, which is the most used part for processing, had a favorable proportion and high value compared to other fruits. The fruit had an average width of 93.18 ± 9.36 mm, height of 69.61 ± 9.55 mm, and volume of 220.50 ± 35.39 cm³, showing variation due to size differences between fruits. Each fruit contained an average of 150.10 ± 19.93 seeds, with a texture of 9.52 ± 2.28 kg/cm², a mesocarp thickness of 11.57 ± 1.30 mm, and a pH of 4.75 ± 0.71. The color analysis revealed that the peel was yellow, the pulp slightly yellow, the mucilage values close to white, and the seeds light brown. The fruit had a low total solids content and titratable acidity expressed in vitamin C with a maturity index of 14.37 ± 3.29. Additionally, chemical differences were observed between the pulp and mucilage, with the latter having higher values of total solids and titratable acidity and slightly more acidic pH values. Further studies are necessary to investigate the chemical content of this product and its potential health effects.
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    Denaturation kinetics and processing of cream cheese substitute coagulated with lemon juice
    (2025-01-01)
    Raúl Castro
    ;
    Rosario Edely Ortega Barriga
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    ;
    Abstract The objective of this study was to evaluate the kinetics of denaturation of milk proteins at different temperatures of 80 °C and 85 °C, using lemon juice as a coagulating agent. Subsequently, we develop a cream cheese substitute and analyze its rheological, physicochemical, and sensory properties in comparison with commercial cream cheese. The results indicated that a higher reaction rate constant (K) and a higher yield were obtained at 85 °C. For the preparation of the cream cheese substitute, three formulations were developed, differentiated by the type of hydrocolloids: M1 (0.11% guar gum, 0.11% xanthan gum, and 0.11% carob gum), M2 (0.165% guar gum and 0.165% xanthan gum), and M3 (0.165% guar gum and 0.165% carob gum). Samples M1, M2, and M3 presented a pseudoplastic fluid, while the Control sample presented a fluid closer to Newtonian, both with elastic behavior. At the physicochemical level, the M3 cream cheese substitute showed higher protein content and lower fat and moisture content than the commercial cream cheese. In the sensory analysis, the M3 sample showed greater perception of acidity, while the commercial cheese stood out in creaminess and spreadability, obtaining greater acceptance. The differences observed between the two products may be influenced by the composition of the milk used, affecting the structure and stability of the cream cheese.