Cocoa is used in the manufacturing of different products. Fermenting microorganisms such as yeast and bacteria use the high nutrient content of cocoa. This research evaluated physicochemical properties and microbial group behavior of fresh cocoa bean and four treatments to compare among them (A, A-farmer, B, and B-farmer). Moisture content, mold and yeast count, and Salmonella were determined in fresh cocoa beans and treatments. The results of fresh cocoa beans were moisture content of 56.30 ± 0.02 % and microbiological count below control. Treatments results were moisture content of 3.10 ± 0.02 %, 10.30 ± 0.20 %, 4.80 ± 0.00 %, and 11.40 ± 0.20 % (p ≤ 0.05), mold and yeast count were statistically similar (p > 0.05). Salmonella was not detected in any of the treatments. These findings indicate that regardless of post-harvest process, there is no fungal contamination in cocoa when carrying out good manufacturing practices.

El objetivo fue evaluar la inclusión de harina quinua Altiplano cocida (HQA), fibra soluble del endospermo de tara (FST) e insoluble de hojas de agave (FIA) sobre propiedades sensoriales de galletas y su respuesta fisiológica en ratas. Se realizó la evaluación sensorial con participación de consumidores mediante prueba hedónica con escala no estructurada. Para la evaluación biológica, se utilizó 20 ratas Holtzman que recibieron durante 30 días las dietas conteniendo galletas con: T1 = harina de trigo, T2 = 15% HQA, T3 = 2,85% FST + 2,85% FIA, T4 = 15% HQA + 2,85% FST + 2,85% FIA. Se realizó la determinación de valor biológico aparente (VBA) e indicadores somáticos (índice de masa corporal, índice de Lee, circunferencia torácica y abdominal). Los datos fueron analizados bajo Diseño Completamente Randomizado y para comparación de medias se utilizó la prueba de Tukey mediante el programa Minitab v.17.1.0. Las galletas que contenían quinua tuvieron mayor aceptabilidad (p < 0,05) comparadas a los otros tratamientos. No hubo diferencias (p > 0,05) entre los tratamientos para VBA e indicadores somáticos. Las galletas con inclusión de quinua Altiplano cocida de forma independiente o combinada poseen mayor digestibilidad aparente y aceptabilidad por los consumidores; además, todos los tratamientos mantuvieron una adecuada respuesta fisiológica en ratas.

In this study, an I-optimal design was used to select an optimal muña essential oil nanoemulsion (MEO-NE) for application in active starch-based films. Four independent variables were used to optimize the process: emulsifier concentration (X₁) (% w/w), sonication time (X₂) (min), essential oil concentration (X₃) (% w/w), and emulsifier type (X₄) (Tween 80 or sapote gum). Results revealed that MEO-NE containing 5.24% of MEO, 6% Tween^® 80, and 9 min of ultrasound treatment exhibited a small droplet size (Y₁) (48.6 nm), moderate ζ-potential (Y₂) (−15 mV), and DPPH inhibition (Y₃) (95.6%). Starch-based films were incorporated with optimized MEO-NE at 5% (F₁) and 10% (F₂) and compared with control films (F₀). F₁ and F₂ exhibited lower moisture content, water solubility, and water vapor permeability than F₀; however, their contact angles were higher. The addition of MEO-NE into the polymeric matrix increased the stiffness of F₁ and F₂; however, the elongation at yield was slightly lower than that of F₀, resulting in less stretchable composite films. All films were disintegrated by more than 90% after 5 days of burial under composting conditions. The incorporation of MEO-NE into composite films significantly enhanced their properties, suggesting their potential use as eco-friendly packaging.

This study linked the fermentation index of two varieties of cocoa beans: CCN 51 and ICS 6 with electrical conductivity (EC) of the water where they were immersed using a laboratory conductimeter. Mixtures of 11 fermented cocoa beans and unfermented were performed in order to obtain fermentation index from 0% (unfermented beans) to that reached by the fermented cocoa beans. Immersion times tested for determination of the electrical conductivity were 90 and 180 minutes. The results of electrical conductivity for CCN 51 and ICS 6 were 56.1 ± 12.0 to 1375.0 ± 28.0 mS/cm and 150.0 ± 19.9 to 1199.3 ± 44.5 mS/cm, respectively. Subsequent conductivity values ​​did not represent significant increases over time. The relationship between the fermentation index and electrical conductivity for CCN 51 showed positive trend, achieving a R2 = 63.1%. The following function by regression: EC (CCN-51) = 1196 + 10.83 * (FI) – 0.06 *(FI)2 got a model with significant adjustment to be used to determine its fermentation index.

L objetivo que se persigue es el de estudiar la viabilidad económica de un proceso de recuperación de productos a partir del suero lácteo generado en queserías artesanales de la sierra del Perú, se pretende revalorizar un hasta ahora considerado residuo industrial mediante su transformación en subproductos alternativos. Se utilizó herramientas de análisis financieros que permitieron identificar y analizar las relaciones y factores financieros, con la finalidad de obtener el análisis económico financiero a partir de los estados contables de industrias lácteas en el Perú. La evaluación económica realizada muestra resultados aparentemente favorables, conllevando ahorro en materias primas en la sustitución de fuentes de proteína como la soja o la leche y beneficios ambientales relacionados con la reducción de emisiones de gases de efecto invernadero y la contaminación de suelos y aguas.