Eccoña Sota, Amparo

Cargando...
Miniatura
Nombre preferido
Eccoña Sota, Amparo
Nombre oficial
Eccoña Sota, Amparo
Nombre alternativo
Eccoña-Sota, Amparo
Afiliación principal
Universidad Peruana Unión
ORCID
ID de autor de Scopus

Ajustes

Mostrando 1 - 4 de 4
  • Publicación
    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
  • Publicación
    Algunas métricas están bloqueadas por su 
    configuración de consentimiento
    Item type:Publicación,
    Evaluation of the physicochemical and sensory characteristics of gluten-free cookies
    (Frontiers Media SA, 2023)
    Silva Paz, Reynaldo Justino  
    ;
    Silva Lizárraga, Roxana Rufina  
    ;
    Jamanca Gonzales, Nicodemo Crescencio
    ;
    Eccoña Sota, Amparo  
    The increasing prevalence of celiac disease and gluten intolerance has led to an increased demand for gluten-free food products in Peru. The research objective was to develop gluten-free cookies from substitute flours, evaluating their physicochemical and sensory parameters. Eight formulations were developed using 100% broad bean, chickpea, pea, kiwicha, quinoa, lentil, corn, and bean flour. One hundred consumers participated in this evaluation (59% women and 41% men). A completely randomized design (CRD) and a randomized complete block design (RCBD) were used for physicochemical analysis and acceptability, respectively. To describe the sensory characteristics of the cookies, Cochran’s Q-test and correspondence analysis (CA) were performed. From the results obtained, the lentil cookie presented the highest amount of protein and fiber but lower fat and carbohydrate contents compared to the other samples. In terms of color, the corn cookie was the lightest, with greater luminosity (L*), less redness (a*), and greater yellowness (b*). Regarding the sensory analysis, the CATA questions allowed us to form six groups, and the samples with the greatest acceptability were the corn and chickpea cookies, which were rated as “I like them.” Lentil flour crackers are a nutritionally adequate option, and corn flour crackers are highly sensorially acceptable, suggesting commercial opportunities for softer and more flavorful gluten-free products. However, it is crucial to continue researching and developing innovative products to meet changing market demands and offer healthier and more attractive options to consumers.
    Citas (OpenAlex): 19metric-badges.view 7
  • Publicación
    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
  • Publicación
    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 6