Browsing by Author "Silva Paz, Reynaldo Justino"

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    Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour
    (Polish Journal of Food and Nutrition Sciences, 2026-03-12) Chaquilla Quilca, Guadalupe; Islas Rubio, Alma Rosa; Vásquez Lara, Francisco; Salcedo Sucasaca, Lourdes; Silva Paz, Reynaldo Justino; Luna Valdez, Jesús Guadalupe
    This study investigated the effect of substitution of wheat flour with popped amaranth flour in bread formulation on the chemical, physical, and sensory characteristics of breads. The raw and popped amaranth grain flours of four Peruvian varieties: Oscar Blanco, Centenario, Taray, and Imperial, were characterised for chemical composition and pasting properties using Rapid Visco-Analyzer (RVA). Both types of amaranth flour had a high nutritional value, but the peak and final viscosity of popped amaranth flour were closer to the wheat flour. Breads were formulated with the popped amaranth flour, at four substitution levels of 0, 10, 20, and 30%. A significant increase in contents of protein (around 12%) and raw fiber (more than 100%), and a decrease in carbohydrate content (around 6%) in breads at the highest substitution level compared to wheat bread were observed. At this substitution level, the RVA profile parameters, specific volume, pore area, and colour coordinates (L*, a*, and b*) differed significantly. In the sensory analysis using Flash profile technique, consumers identified that the Taray and Imperial bread varieties at 10 and 20% substitution level were similar to the wheat bread. Adding popped amaranth flour to bread improved the nutritional value, ensuring good physical and sensory properties. Popped amaranth flour can, thus, be an alternative to wheat flour in the development of healthy bakery products.
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    Dehydration of Suillus luteus mushroom at different drying temperature, drying method, and pretreatment
    (Ciência e Agrotecnologia, 2026-03-12) Chaquilla Quilca, Guadalupe; Pérez Falcón, Luis Fernando; Lozano, Franklin; Fernandez Ayma, Alfredo; Espinoza Ticona, Yuri; Silva Paz, Reynaldo Justino; Huamaní Meléndez, Víctor Justiniano
    The aim of this research was to assess the influence of drying temperature, drying method, and pretreatment on the dehydration of the edible mushroom Suillus luteus, focusing on its physical, functional, and sensory characteristics. Suillus luteus were harvested from Soccllacasa, Apurímac-Peru. Two drying temperatures (50 and 70 °C), two drying methods (oven and vacuum), and two pretreatment techniques (1% citric acid and blanching) were employed. Mushroom slices were immersed in solutions and subsequently subjected to drying. Analytical parameters, including instrumental color, total polyphenol content, antioxidant capacity, Fourier Transform Infrared Spectroscopy (FTIR) analysis, and sensory evaluation using Flash Profile, were conducted. The findings revealed significant differences (p<0.05) among the treatments. Higher drying temperatures, vacuum drying, and blanching exhibited superior color attributes. Polyphenol content and antioxidant capacity decreased in the dried samples, confirmed by FTIR; however, treatments dried at elevated temperatures under vacuum, showed enhanced preservation of these compounds. Sensory analysis revealed the formation of four groups based on temperature and drying method, but not on pretreatment, samples dehydrated at 70 °C under vacuum showing superior sensory characteristics. Thus, it is recommended to dehydrate Suillus luteus at higher temperatures under vacuum, as they offer improved preservation quality and sensory acceptability.