Mayta Pinto, Edgar

Preferred name

Mayta Pinto, Edgar

Main Affiliation

edgar.mayta@upeu.edu.pe

ORCID

0000-0001-5973-8577

Scopus Author ID

59155624600

Mostrando 1 - 7 de 7

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Factors That Influence the Purchase Intention of Andean Grains in University Students in the Peruvian Market
(2025-12-04)
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Elizabeth Emperatriz García-Salirrosas
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Faced with the transformation of food and the rapid pace of life among university students, consumption behaviors for food products such as Andean grains have become significant topics. To better understand this issue, this study aimed to analyze the factors that influence the purchase intention of Andean grains in university students, based on the theory of planned behavior, self-identity, moral obligation, and willingness to pay more. The study recruited 900 university students, and the results report that moral obligation is the strongest predictor (β = 0.295), followed by self-identity (β = 0.293). These findings confirm the need to explore new opportunities for transforming and innovating Andean grains.
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Cooking quality, color, and texture profile analysis of a quinoa and lentil pasta
(2024-01-01)
Elizabeth Vargas Huamán
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Vilma Pinto Hurtado
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ABSTRACT Quinoa (Chenopodium quinoa willd) and lentils (Lens culinaris) are ingredients used to enrich or substitute gluten in pasta manufacture due to their high nutritional content. The objective of this work was to develop quinoa noodles with lentils that have similar or superior attributes compared to the product with gluten. Therefore, we evaluated the cooking properties (cooking quality, hydration, rheology), color, and texture profile of noodles developed with different concentrations (10%, 20%, and 30%) of lentil flour (LF) in comparison to commercial wheat pasta (control). ANOVA comparisons were performed on cooking and texture profile attributes, with the best treatment being the one with values that did not significantly differ from the control sample (T0). Thus, T3 (70% quinoa grits and 30% LF) is the formulation that presents better and/or similar attributes to those of the control sample.
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The Implementation of a Hazard Analysis and Critical Control Point Management System in an Organic Quinoa Processing Plant
(2024-01-01)
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Elizabeth Vargas-Huamán
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Nelida Olga Mayta-Pinto
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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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Dry Fractionation in the Production of Andean Grain Protein Concentrates: Future Trends in Food Sustainability
(2026-01-01)
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Daniela E. Igartúa
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José Martín Ramos-Díaz
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D. Chaparro Cabezas
The global demand for new ingredients and healthier food products is on the rise. Global challenges like rapid population growth, climate change, and emerging pandemics are putting a strain on food security for future generations. This makes it crucial to seek alternatives for producing nutrient-rich foods using more sustainable methods. In this context, proteins are an essential macronutrient for humanity. Plant-based proteins are becoming increasingly popular for the following reasons: their sustainability, as they have a lower environmental impact compared to animal-based proteins, provided they are consumed locally; their nutritional value, since they contain all the essential nutrients when consumed in a varied way and do not contain limiting amino acids; their potential accessibility; and the health benefits they offer. Consequently, the food industry is developing an increasing market of protein concentrates and isolates from plant sources using wet or dry methods. In particular, dry fractionation is expected to play a key role in enhancing food sustainability, as it allows protein enrichment without the use of water or energy-consuming operations. This review provides a detailed description of the application of dry fractionation method to Andean grains, with quinoa, amaranth, and kañiwa as prominent examples. The narrative review covers the essential primary processing and pretreatments, assesses the properties of the resulting fractions, and discusses their applications and future trends. This work aims to promote the development of innovative and sustainable food solutions.
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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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7th International ISEKI-Food Conference: next-generation of food research, education and industry. Book of abstracts
(2023-06-12)
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Dubois-Brissonnet, Florence
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Moussa, Marwen
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Venskutonis, Rimantas
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Costa, Rui
As part of its mission, ISEKI-Food Association establishes and maintains a network among universities,\nresearch institutions, and companies in the food chain in addition to working to ensure that food\nstudies are of high quality. However, we must also begin planning how to gear science, education, and\nthe food industry to meet the needs of future generations as well as how to contribute to the\nsustainability of our planet by these food actors. In light of this, the 7th International ISEKI-Food\nConference, which had as main theme “NEXT-GENERATION OF FOOD RESEARCH, EDUCATION AND\nINDUSTRY”, focused on future challenges in education on food science and technology,\nin research activities related to processing, quality and safety, packaging of foods and in societal\nengagements in the field divided in three main sections: EDUCATION: CHALLENGES OF EDUCATION\nIN A CHANGING WORLD; RESEARCH: NEXT GENERATION OF FOODS; and SOCIETY ENGAGEMENT:\nSOCIETY AND FOOD INDUSTRY.\nThe conference was dedicated to all food actors, creating bridges among them. The delegates had the\nopportunity to exchange new ideas and experiences face to face, to establish business or research\nrelations, and find global partners for future collaborations.

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