Examinando por Autor "Gamarra Espinoza, Gino Francesco"

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Acceptability and antioxidant capacity of a blueberry beverage formulation in Norbert Wiener University students in 2021.
(Universidad Privada Norbert Wiener, 2021-12-09) Gamarra Espinoza, Gino Francesco; Espinoza Rado, Erika Paola
This project had 2 phases. In the First, a survey model was carried out that, through a 5-point hedonic scale corresponding to smell, flavor and texture, is capable of determining which of the 3 formulations presented is the most accepted (F1 = 65%, F2 = 70% F3 = 55%).In the second phase I carry out an analysis of the antioxidant capacity in trolox equivalents to the winning formulation (F2=70%) resulting from the sensory evaluation survey. The sample was evaluated in the Molina total quality laboratories of the Universidad Nacional Agraria La Molina and the points to be evaluated were antioxidant capacity and total anthocyanins. Then the results were as follows: antioxidant capacity was obtained with a measurement of 753,941 ± 33,177 µmol TROLOX eq./g. sample and regarding the total anthocyanin count, the results were 5.79 ± 0.03 in mg./100g. In conclusion, the results obtained from the sensory acceptability test applied to the three blueberry drink formulations determined that formulation No. 2 was the winner, after which the antioxidant capacity and total anthocyanins of the sample were found. No. 2, the results of the first compound far exceed similar formulations (by more than 500%), while in the second compound a concentration greater than 50% is observed. Finally, the study shows us that formulation No. 2 is the most acceptable in a university population and in turn said drink has large quantities of the compounds analyzed during its first hours of production.
Acceso abierto
Preparation of a blueberry drink and effect of its consumption on serum glucose
(Universidad Privada Norbert Wiener, 2021-05-12) Gamarra Espinoza, Gino Francesco; Espinoza Rado, Erika Paola
The blueberry is a berry native to North America. In Peru, it was reported that blueberry production grew at an average rate of 206% per year between 2012 and 2018. Studies mention the presence of large amounts of anthocyanins, which have important biological activities such as antioxidant, antimutagenic, and hypoglycemic effects. Blueberries also contain flavonoids, which play an essential role in protecting against oxidative damage. The phytochemical composition of blueberries changes depending on their ripening stage, which causes changes in the cell wall, resulting in softening of the fruit, which improves its taste but also makes it more vulnerable to physical and microbiological damage. Ripe blueberries have a very short post-harvest life. Due to the fruit's characteristics, a method is required to extend its shelf life. In South America, studies have shown that nine out of ten people consume sugary drinks daily, with an average intake of about 450 ml per day. In Peru, an annual per capita consumption of 100 liters was reported in 2015, with a trend to grow by about 3% each year. Given the trend of sugary drink consumption, the massive production of blueberries in our country, the premature deterioration of the fruit's surface, and the attributed phytochemical properties, this project aims to formulate a blueberry drink that will be pleasant to the public and evaluated for its effect on serum glucose, compared with other drinks on the market. It will be conducted in two phases: the first involves a sensory evaluation, and the second, a clinical trial related to its consumption.