The need for partial or total substitution of animal protein sources by vegetable sources of high protein quality with good sensory acceptance is a promising alternative. The objective was to develop a hamburger with vegetable protein using a mixture design based on quinoa (Chenopodium quinoa Willd.), Peruvian Andean corn (Zea mays) and Andean lupine (Lupinus mutabilis Sweet). The design of these mixtures allowed obtaining eleven formulations, three of which were selected for complying with the amino acid intake for adults recommended by FAO. Then, a completely randomized design was applied to the selected samples plus a commercial product. Proximal composition was measured on a dry basis (protein, fat, carbohydrates, and ash), calculation of the Protein Digestibility Corrected Amino Acid Score (PDCAAS) and a sensory analysis was carried out using the Check-All-That-Apply (CATA) method with acceptability in 132 regular consumers of vegetarian products. Protein, fat, carbohydrate, and ash contents ranged from 18.5–24.5, 4.1–7.5, 65.4–72.1 and 2.8–5.9%, respectively. The use of Andean crops favored the protein content and the contribution of sulfur amino acids (SAA) and tryptophan from quinoa and lysine and threonine from lupin. The samples with Andean crops were described as easy to cut, soft, good, healthy, legume flavor, tasty and light brown, however the commercial sample was characterized as difficult to cut, hard, dark brown, uneven color, dry and grainy. The sample with 50% quinoa and 50% lupin was the most acceptable and reached a digestibility of 0.92. It complied with the lysine, threonine, and tryptophan intake, with the exception of SAA, according to the essential amino acid pattern proposed by the Food and Agriculture Organization of the United Nations.

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.

Sensory evaluation is essential to understand consumer perception. This study compared three descriptive methods (Check-All-That-Apply (CATA), Flash Profile, and Pivot Profile) to characterize muffins formulated with alternative flours (purple corn and amaranth) in comparison to a wheat-based control. Six formulations (T0–T5) were evaluated: CATA and Pivot Profile were applied with 100 consumers, while Flash Profile was conducted with 15 panelists. Multivariate statistical analyses were used: correspondence analysis for CATA and Pivot, and Generalized Procrustes Analysis for Flash Profile. All three methods showed high discriminative power: CATA explained 94.36% of the variance, identifying three main groups; Flash Profile explained 63.88%, highlighting differences in texture and aroma; and Pivot Profile explained 81.10%, revealing complex interactions among sensory attributes. Sample T1 (100% purple corn) showed a distinctive sensory profile (bitter and dry), while samples T2 to T5 presented intermediate characteristics. The RV coefficient confirmed significant congruence between the methods. CATA effectively identified relevant sensory differences, Pivot Profile generated descriptors in relation to a control sample, and Flash Profile enabled exploratory analysis. The choice of method depends on the study objective, with each approach offering complementary sensory information.

Tomato sauce is one of the most consumed dish components in the world; and, for this reason, it is one of the most studied in the food industry. The objective of this research was to evaluate the effect of quinoa germ on the chromatic properties of tomato sauce. Tomato paste was prepared with additions of powdered quinoa germ using an analysis of variance of a single factor where the percentage of quinoa germ was the independent variable and water content, water activity (aw), and chromatic properties were the response variables. The results showed that as the percentage of germ increased, values of water content and water activity lowered. However, the chromatic properties showed values with a tendency to increase. In conclusion, the quinoa germ directly impacted the variables studied. La salsa de tomate es uno de los alimentos más consumidos en el mundo, por lo tanto, es uno de los más estudiados en la industria alimenticia. En este sentido, el objetivo de la presente investigación fue evaluar el efecto del germen de quinua en las propiedades cromáticas de la salsa de tomate. Para esto, se procedió a elaborar pasta de tomate con adición de germen de quinua en polvo bajo la aplicación de un análisis de varianza de un solo factor donde el porcentaje de germen de quinua fue la variable independiente y como variables de respuesta se utilizaron la humedad, actividad de agua (aw) y las propiedades cromáticas. Los resultados mostraron que a mayor porcentaje de adición de germen menor son los valores de humedad y actividad de agua. Sin embargo, las propiedades cromáticas presentaron valores con tendencia a incrementar. En conclusión, el germen de quinua impactó directamente en las variables estudiadas.

This study characterized the physicochemical, rheological, and sensory parameters of five commercial natural-flavored yogurt brands available in the Peruvian highland’s region. The methodology included proximate composition, pH, titratable acidity, soluble solids, color (CIELab*), flow properties, viscoelastic behavior, and consumer sensory analysis using CATA questions and an acceptability test. The results revealed high variability among samples: soluble solids ranged from 7.24 to 16.27 °Brix, acidity from 0.68 to 1.03%, and two distinct rheological groups were identified: firm yogurts (G′ > 190 Pa) and soft yogurts (G′ < 30 Pa). Sensory attributes such as “pleasant texture,” “creamy,” and “milky flavor” positively influenced acceptability, whereas “acidic” and “watery” attributes negatively affected it. The sample with a balanced sensory profile (moderately sweet and creamy) achieved the highest acceptability score (7.8/9). It is concluded that yogurt quality in the highlands market is heterogeneous and that consumer acceptability depends more on sensory balance than on firmness alone. It is recommended that the dairy industry standardize fermentation processes to control acidity and optimize texture, prioritizing creaminess and homogeneity, and that regulatory authorities strengthen monitoring of these critical parameters to ensure safe and consistent products.