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Akademický článek

Food grain quality: Analysis of physical, biometric, and colorimetric properties to promote consumption

Autor: Nicodemo C. Jamanca-Gonzales, Robert W. Ocrospoma-Dueñas, Yolanda M. Eguilas-Caushi, Rossy A. Padilla-Fabian, Reynaldo J. Silva-Paz

Publikováno v: Heliyon, Vol 10, Iss 7, Pp e29234- (2024)

This research focused on analyzing the biometric, colorimetric and morphological characteristics of thirty seeds, covering legumes, cereals and oilseeds. Thirteen legumes, fourteen cereals and three oilseeds were collected from three different locati

Externí odkaz: https://doaj.org/article/a498b0bdebbc45bbb493f66e17da482f

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Akademický článek

Evaluation of the physicochemical and sensory characteristics of gluten-free cookies

Autor: Reynaldo J. Silva-Paz, Roxana R. Silva-Lizárraga, Nicodemo C. Jamanca-Gonzales, Amparo Eccoña-Sota

Publikováno v: Frontiers in Nutrition, Vol 10 (2024)

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 physicochemica

Externí odkaz: https://doaj.org/article/39934009c82d4dcc886081de54a94eb5

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Akademický článek

Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru

Autor: Reynaldo J. Silva-Paz, Robert W. Ocrospoma-Dueñas, Yolanda M. Eguilas-Caushi, Rossy A. Padilla-Fabian, Nicodemo C. Jamanca-Gonzales

Publikováno v: Foods, Vol 13, Iss 10, p 1508 (2024)

In Peru, the consumption of panettone has increased, highlighting the importance of its sensory aspect, quality and price for its acceptance. This study evaluated sensory, physicochemical, texture and color attributes in commercial and traditional pa

Externí odkaz: https://doaj.org/article/a4a3726fd1104b53894208c51b7a4922

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Akademický článek

Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures

Autor: Nicodemo C. Jamanca-Gonzales, Robert W. Ocrospoma-Dueñas, Yolanda M. Eguilas-Caushi, Rossy A. Padilla-Fabian, Reynaldo J. Silva-Paz

Publikováno v: Molecules, Vol 29, Iss 6, p 1374 (2024)

Wheat flour is a common raw material in the food industry; however, Andean grains, such as quinoa and kiwicha, are gaining popularity due to their quality proteins, fiber, and bioactive compounds. A trend has been observed toward the enrichment of pr

Externí odkaz: https://doaj.org/article/2bd3187ef0244a918b2396f88323210f

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Akademický článek

Physicochemical and Sensory Parameters of 'Petipan' Enriched with Heme Iron and Andean Grain Flours

Autor: Nicodemo C. Jamanca-Gonzales, Robert W. Ocrospoma-Dueñas, Norma B. Quintana-Salazar, Jose N. Jimenez-Bustamante, Eduardo E. Herrera Huaman, Reynaldo J. Silva-Paz

Publikováno v: Molecules, Vol 28, Iss 7, p 3073 (2023)

Enrichment is the addition of nutrients to a food that does not contain them naturally, which is conducted in a mandatory manner and in order to solve a nutritional deficiency in the population. Enriched petipan are products that contain heme iron. T

Externí odkaz: https://doaj.org/article/798424e108cb4222ab30a8f648738179

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Akademický článek

Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone

Autor: Nicodemo C. Jamanca-Gonzales, Robert W. Ocrospoma-Dueñas, Norma B. Quintana-Salazar, Raúl Siche, Reynaldo J. Silva-Paz

Publikováno v: Foods, Vol 11, Iss 17, p 2566 (2022)

In Peru, panettones are consumed in July and December. The main ingredient of panettones is wheat flour, which can be replaced with substitute flours to improve their nutritional, textural and sensory properties. This study aimed to evaluate the phys

Externí odkaz: https://doaj.org/article/8e552de988b0430eb26c1b99c709afc9

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