Apaza Humerez, Carmen Rosa

Preferred name

Main Affiliation

carmen271@upeu.edu.pe

ORCID

0000-0003-2860-3770

Scopus Author ID

57964497200

Mostrando 1 - 9 de 9

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Technological and Textural Properties of Gluten-Free Quinoa-Based Pasta (<i>Chenopodium Quinoa Wild</i>)
(2023-01-01)
Yisenia Mirian Itusaca-Maldonado
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Augusto Pumacahua‐Ramos
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Propiedades ﬁsicoquimicas de hot-dog de carne de llama con inclusión de albúmina, goma de tara y proteína de soya - CIIA 2017
(2017-10-25)
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Camila Patricia Almanza Apaza
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Carlos Nelson Elias
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Universidad Nacional Agraria la Molina, Lima, Perú
Se evaluó el perfil de textura (TPA), Aw y pH de hot-dog elaborado a base a carne de llama; se trabajó con 16 formulaciones que incluyeron diferentes niveles de inclusión de albúmina de huevo (AH), goma de tara (GT) y concentrado funcional de soya (CFS). Mediante el TPA se evaluó la cohesividad, masticabilidad, dureza, gomosidad y elasticidad. Para evaluar el efecto individual y sinérgico de los componentes se utilizó el método de Diseño de mezclas. Se encontró que la adición de CFS influenció significativamente en la dureza (R2=0.92) y la masticabilidad (R2=0.94), mientras que la cohesividad se vió influenciada positivamente por la mayor proporción de GT y AH (R2=0.97). De otra parte, la elasticidad presentó mayor magnitud cuando en la mezcla se incrementó la proporción de CFS y AH (R2=0.90). Las barreras microbiológicas de pH y Aw también fueron evaluadas, se observó que la Aw se vió reducida principalmente por el CFS y la AH (R2=0.765) y el pH disminuyó cuando se incrementó la goma de tara (R2=0.79). En el programa, se optimizó dureza (79.115 N) y elasticidad (10.930 mm). Los tres componentes sustituyeron un 3% de la formulación base. La fórmula optimizada (FO) presentó 14.6% de AH, 16.3% de GT y 69.1% de CFS. Las características de textura de la FO se comparó con un hot dog elaborado con carne de cerdo HDCC (dureza 75.828±10%, elasticidad 11.470±10%), y otro de llama HDCLL (dureza 41.830±10%, elasticidad 9.180±10%), no se encontraron diferencias significativas respecto a la elasticidad. Respecto a la dureza, el HDLL comparado con el HDCC presentaron diferencias significativas (p&lt;0.05); pero cuando se incorporó el 3% de los componentes a la formulación de carne de llama (FOCM) no presentó diferencias significativas
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Optimización de una mezcla para la elaboración de granola a base de hojuelas de granos andinos cumpliendo con los aminoácidos para adulto.
(2023-03-31)
Sandra Gissely Cabrera Pérez
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Thais Arleth Coanqui Zapana
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Nutritional needs are an option for various types of functional foods, such as granola based on Andean cereals, thus being a healthy snack alternative. The objective of this article is to calculate, elaborate and analyze mixtures of Andean grains (quinoa, cañihua, kiwicha and oats) fulfilling the protein requirement for an adult. The method used in this research was the PDCAAS, which depends on the protein composition of the flakes. The results obtained in the sensory evaluation according to the acceptability of consumers was sample 4 containing H. quinoa 314 g., H. cañihua 154 g., H. kiwicha 338 g, and H. oats 193 g, the mixtures they contain the necessary amount of essential amino acids according to the reference standard where the minimum and maximum limit of lysine is 45-52 mg/g protein, sulfur amino acids 22-39.36 mg/g protein; threonine 23-30.4 mg/g protein, tryptophan 6-9.84 mg/g protein. The proximal analyzes that were carried out on the different samples gave as a result: Ash (1.7 to 2.1%), Moisture (5-10%), Aw (0.25 – 0.30 aw), Protein (15.4%), Fat (32.2%), fiber (5.2%) and the color influences the different samples. In conclusion, the elaborated granola meets the requirements of the FAO, which was carried out through PDCAAS calculations, obtaining 30 formulations, in which it was optimized, thus leaving 6 formulations for the sensory and physicochemical analyses.
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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)
Reynaldo J. Silva-Paz
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Tito A. Prada-Linarez
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Thalía A. Rivera-Ashqui
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Amparo Eccoña-Sota
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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Comparison of Rapid Descriptive Sensory Methods Applied to Consumers in the Evaluation of Muffins
(2025-08-21)
Reynaldo J. Silva-Paz
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Humberto A. Avilés Pérez
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Thalía A. Rivera-Ashqui
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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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Evaluation of the effect of quinoa germ on the chromatic properties of tomato sauce
(2023-04-30)
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Ana Mónica Torres-Jiménez
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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.
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Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn
(2022-10-28)
Raquel Chilón-Llico
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Lilia Siguas-Cruzado
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Wilter C. Morales-García
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Reynaldo J. Silva-Paz
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.
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Technological and textural properties of gluten-free quinoa-based pasta (Chenopodium quinoa Wild)
(2024-03-22)
Yisenia Mirian Itusaca-Maldonado
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Augusto Pumacahua‐Ramos
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Willd.) is an Andean grain with a perfect nutritional composition that, by diversifying its transformation, becomes an attractive alternative for consumers looking for a high-quality, healthy diet with a source of vegetable proteins. The objective of this work was to elaborate and evaluate the technological and textural properties of quinoa paste in its entirety through the Star-Shaped Composite Central Design (CCD) of 5 process variables: Water Temperature (°C), Water Quality (ml), Mixing Time (min), Drying Temperature (°C), and Drying Time (min), with 5 levels each. At the same time, the yield and good cooking quality were studied to optimize the process. In the model of the equation for the cooking time response, a negative and significant influence of drying temperature was shown. On the other hand, for cooking loss, dough gain, a* and b* values, and texture had high values if the drying time was increased. On the contrary, the L-value decreases, which is positively significant. Meanwhile, the swelling index was only significantly positive within the technological properties. In addition, it was found that the optimal conditions for producing quality pasta were 25 °C: 1150 ml: 30 min: 70 °C and 80 min, respectively, with a desirability of 0.883. When the pasta was prepared with quinoa, the cooking time was 7 min, the cooking loss was 2.46 g/g, the mass gain was 23.6 g/g, the cooking yield was 7.99%, the swelling index was 2.9%, water absorption was 135%, and protein was 12.71 g and 0. 21 Pa in texture, these results being consistent with cited research. Likewise, the whiteness was 51.97 for the values a* 2.41 and b* 12.45; all this analysis is reflected in the final yield of the process at 78%. In conclusion, the results indicated that, by optimizing the conditions in the production of gluten-free quinoa pasta, it is possible to obtain a gluten-free product with high added value, excellent cooking quality, adequate technological properties, texture, and color acceptable to the consumer.
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Job Desertion and Job Satisfaction as Predictors of Organizational Commitment Among Peruvian Regular Basic Education Teachers
(2023-07-05)
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Objective: To determine whether job desertion and job satisfaction predict organizational commitment among Peruvian regular basic education teachers. Methods: Predictive study in 301 basic education teachers of both sexes in three regions (highlands, coast, and jungle) in Peru, where an intentional non-probabilistic sampling was applied. The information was collected by the Organizational Commitment Questionnaire (OCQ), the Teacher Satisfaction Scale (TSS) and the Job Desertion Questionnaire (JDQ) by Cardozo. Results: It was found that there is significant difference between men and women in the variables job satisfaction and organizational commitment (with the exception of job desertion). In addition, moderate and direct correlations were found between the variables (p<0.01). The regression analysis showed a significant linear relationship for the model (F=18.07; p<0.001) in which job satisfaction (?=0.241; p<0.001) and job desertion (?=0.215; p<0.001) are variables that predict Organizational Commitment (adjusted R2 = 0.102). Conclusion: Job desertion and job satisfaction significantly predict organizational commitment in Peruvian regular basic education teachers.  Received: 06 April 2023 / Accepted: 18 June 2023 / Published: 5 July 2023

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