Christian R. Encina-Zelada

Universidad Nacional Agraria La Molina

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ÚG

Úrsula Gonzales-Barrón

Polytechnic Institute of Bragança

Vasco Cadavez

Polytechnic Institute of Bragança

Carlos Elías‐Peñafiel

Universidad Nacional Agraria La Molina

J. A. Teixeira

University of Minho

Ritva Repo‐Carrasco‐Valencia

Universidad Nacional Agraria La Molina

Bettit Salvá-Ruíz

Le Cordon Bleu College of Culinary Arts

Lucero Farfán-Rodríguez

Universidad Nacional Agraria La Molina

Américo Guevara Pérez

Universidad Nacional Agraria La Molina

Ritva Repo de Carrasco

Universidad Nacional Agraria La Molina

Luz Gomez‐Pando

Universidad Nacional Agraria La Molina

Cooperative Institutions

Universidad Nacional Agraria La Molina

Polytechnic Institute of Bragança

Amazon (United States)

Universidad de San Martín de Porres

Universidad San Ignacio de Loyola

National University of Trujillo

Chartered Institute of Management Accountants

Universidad de Sevilla

Universidade Federal Rural do Rio de Janeiro

Universidade Estadual de Campinas (UNICAMP)

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Effect of ultrasound on degree of esterification of the pectin from dragon fruit (Hylocereus megalanthus) peel

Journal of Agro-Industry Sciences (2022)

Wilber Vilcapoma Johannes de Bruijn Carlos Elías‐Peñafiel Lucero Farfán-Rodríguez Christian R. Encina-Zelada

In this research, the effect of ultrasound treatment on the extraction of pectin from dragon fruit peels was evaluated. In this sense, 13 treatments were compared, evaluating the effect on the degree of esterification (DE) as a dependent variable. Likewise, the factors contained in the treatments evaluated were pause time (PT), liquid-solid ratio (LSR) and total application time (TAT), being their levels: one, three and five seconds for PT; 30, 50 and 70 mL/g for LSR; and 15, 37.5 and 60 minutes for TAT. In this way, significant differences were found (p < 0.05) with the DE values in the range of 41.1% to 58.1%. The correlation was also searched between the factors evaluated and DE using the Pearson method, with PT having the greatest influence on DE (0.70). Finally, these results could be used to obtain a low GE pectin (< 50 %) and be applied in the formulation of low fat meat products; for this purpose, the best treatment would be with the following extraction parameters: 1 second for TP, 30 mL/g for RLS, and 37.5 minutes for TTA.

Pectin

Degree (music)

10.17268/jais.2022.011

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Citations (0)

Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum

European Food Research and Technology (2018)

Christian R. Encina-Zelada Vasco Cadavez Fernando C. Monteiro J. A. Teixeira Úrsula Gonzales-Barrón

Chewiness

Leavening agent

Guar gum

Gluten free

Gloss (optics)

10.1007/s00217-018-3176-3

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Citations (15)

Red Dragon Fruit Peels: Effect of the Proportion and Particle Size on Fibre Quality and Its Application in Reduced-Fat Alpaca-Based Sausages

Andrés A. Corimayhua-Silva Carlos Elías‐Peñafiel Tatiana Rojas-Ayerve Américo Guevara Pérez Lucero Farfán-Rodríguez

This research aimed to assess the influence of red dragon fruit peels ratio (RDF-PR) from two species, Hylocereus hybridum (HH) and Hylocereus undatus (HU), and particle size (PS) on quality parameters of red dragon fruit peel powder (RDF-PP), and its further application in emulsified alpaca-based sausages as partial substitutes of pork-back fat. A three-level full factorial design (nine treatments) was employed to evaluate the effect of: (i) RDF-PR [HH(0%):HU(100%), HH(50%):HU(50%), and HH(100%):HU(0%)] and (ii) PS (499–297, 296–177, and &lt;177 µm) on the dependent variables: L*, a*, b*, C, h°, water-holding capacity, oil-holding capacity, swelling capacity, pectin yield, degree of esterification (analysed through FT-IR), and crude fibre content. The data analysed through a response surface methodology showed that treatment one (T1) is the best with the optimised conditions at 100% HU RDF-PR and PS of &lt;177 µm. The statistical validation of T1 exhibited the highest water holding capacity (32.1 g H2O/g peel), oil holding capacity (2.20 g oil/g peel), and pectin yield (27.1%). A completely randomised design (four formulations) was then used to assess the effect of partial replacement of pork-back fat by T1 in emulsified alpaca-based sausages. The results revealed that 65.7% of pork-back fat content was successfully replaced as compared with a control formulation.

Pectin

Water-Holding Capacity

Swelling capacity

10.20944/preprints202401.0213.v1

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Citations (3)

Chenopodium quinoa Willd. (quinoa) grains: A good source of phenolic compounds

Food Research International (2020)

Eliana Pereira Vasco Cadavez Lillian Barros Christian R. Encina-Zelada Dejan Stojković

Chenopodium quinoa

Minimum bactericidal concentration

10.1016/j.foodres.2020.109574

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Citations (60)

Estimation of Proximate Composition of Quinoa (Chenopodium quinoa, Willd.) Flour by Near-Infrared Transmission Spectroscopy

Springer eBooks (2018)

Christian R. Encina-Zelada Vasco Cadavez Jorge Pereda Luz Gomez‐Pando Bettit Salvá-Ruíz

Chenopodium quinoa

10.1007/978-3-319-70272-8_18

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Citations (3)

Efeito da goma xantana nos parâmetros de qualidade da massa e do pão sem glúten

Christian R. Encina-Zelada Vasco Cadavez Ritva Repo‐Carrasco‐Valencia J. A. Teixeira Úrsula Gonzales-Barrón

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Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and bread quality

Food Science and Technology International (2022)

Carla Gutierrez-Castillo Sylvia C. Alcázar-Alay Julio Vidaurre‐Ruiz María Jimena Correa Darío M. Cabezas

Bread is the main important food product worldwide. In this study, eleven bread formulations were developed by partial substitution of wheat flour with quinoa and tarwi flours, to evaluate the effect on the rheological and pasting properties of mixtures, as well as on the physicochemical and textural properties of the final product. Partial substitution with quinoa flour generated similar thermomechanical and textural properties in the dough, and similar bread technological characteristics related to the control bread (100% wheat). In the case of tarwi, the increase in the concentration of this legume showed a negative effect on the bread quality parameters (specific volume, crumb porosity, textural properties, etc.). A negative technological impact of high percentages of wheat flour substitution by the mixture of both Andean flours was found, but it was contrasted with a positive effect on nutritional quality, particularly evidenced by a high content of proteins and dietary fiber. An optimal formulation considering technological and nutritional quality was obtained, presenting the maximum analyzed substitution level (13.35% quinoa flour and 6.65% tarwi flour). This study showed that these Andean grains are suitable for developing bread of good technological quality and improved nutritional profile, adding value to these underused ancestral flours.

Chenopodium quinoa

Wheat bread

10.1177/10820132221106332

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Citations (12)

Novel Technologies in the Freezing Process and Their Impact on the Quality of Fruits and Vegetables

Food Engineering Reviews (2024)

Sheyla Loayza-Salazar Raúl Siché Carlos Vegas Roxanna T. Chávez-Llerena Christian R. Encina-Zelada

10.1007/s12393-024-09371-9

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Citations (4)

Determination of antioxidant capacity and bioactive compounds in native peruvian fruits

Revista de la Sociedad Química del Perú (2008)

Ritva Repo de Carrasco Christian R. Encina-Zelada

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Citations (6)

Characterization of wheat flour (Triticum aestivum), and orange (Citrus x aurantium) and apple (Malus domestica) residue for its application in food

Agroindustrial science (2022)

Gloria Pascual-Chagman Christian R. Encina-Zelada

Flours were produced from orange and apple residues (peel). Subsequently, their proximate composition, dietary fiber, particle size, microbiological analysis and color coordinates (L*, a* and b*) were evaluated. The results revealed that the orange residue meal (HRN) and apple residue meal (HRM) have a high fiber content (> 37%) and in the granulometry, 72% retention was obtained in a 425 µm mesh for both HRN and HRM. Regarding color coordinates, the highest values were L* (91.44) for HT, a* (6.51) for HRM and b* (22.66) for HRN. Finally, all flours meet the microbiological requirements established by local regulations. The waste flour has a similar energy value to wheat flour and other conventional flours, so this study revealed that flours produced from orange and apple peel, which are generated in large quantities as agro-industrial by-products, can be used as alternative ingredients in various sectors of the food industry.

Residue (chemistry)

Malus

10.17268/agroind.sci.2022.03.06

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Citations (2)