Capacidad antioxidante y aceptabilidad del helado de leche con adición de pulpa concentrada de ayrampo (Berberis flexuosa)

Cutti Betty; Roberto Chuquilín-Goicochea; Angélica Miranda-Jara; Pedro Arteaga-Llacza; Wilber Quispe-Prado; Patricia Quispe-Barrantes; Helí Miranda-Chávez

doi:10.18687/LACCEI2024.1.1.1360

Capacidad antioxidante y aceptabilidad del helado de leche con adición de pulpa concentrada de ayrampo (Berberis flexuosa)

Translated title of the contribution: Antioxidant capacity and acceptability of milk ice cream with the addition of concentrated ayrampo pulp (Berberis flexuosa)

Cutti Betty, Roberto Chuquilín-Goicochea, Angélica Miranda-Jara, Pedro Arteaga-Llacza, Wilber Quispe-Prado, Patricia Quispe-Barrantes, Helí Miranda-Chávez

Engineering

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

Abstract

The present study was aimed at evaluating the influence of concentrated ayrampo (Berberis flexuosa) juice in milk ice cream on its general acceptability and antioxidant capacity. The ayrampo juice was concentrated to improve its shelf life and to be able to incorporate it into the ice cream formulation, its antioxidant capacity was determined. Then, 10, 20 and 30% of concentrated juice was added in three proportions with respect to the weight of the ice cream. Acceptability was then assessed using a Randomized Complete Block Design with 60 untrained judges, with a 9-point hedonic scale. Then the ice cream with the highest acceptability was selected to analyze its antioxidant capacity. It was found that the greater the proportion of concentrated ayrampo juice, the greater the general acceptability of milk ice cream, with the proportion of 30% being the best. The antioxidant capacity of ice cream was higher than that of concentrated juice and was 0,2362 ± 0,014 mmol Trolox/mL. It was possible to obtain an ice cream rich in natural antioxidants.

Translated title of the contribution	Antioxidant capacity and acceptability of milk ice cream with the addition of concentrated ayrampo pulp (Berberis flexuosa)
Original language	Spanish
Title of host publication	Proceedings of the 22nd LACCEI International Multi-Conference for Engineering, Education and Technology
Subtitle of host publication	Sustainable Engineering for a Diverse, Equitable, and Inclusive Future at the Service of Education, Research, and Industry for a Society 5.0., LACCEI 2024
ISBN (Electronic)	9786289520781
DOIs	https://doi.org/10.18687/LACCEI2024.1.1.1360
State	Published - 2024
Event	22nd LACCEI International Multi-Conference for Engineering, Education and Technology, LACCEI 2024 - Hybrid, San Jose, Costa Rica Duration: 17 Jul 2024 → 19 Jul 2024

Publication series

Name	Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
ISSN (Electronic)	2414-6390

Conference

Conference	22nd LACCEI International Multi-Conference for Engineering, Education and Technology, LACCEI 2024
Country/Territory	Costa Rica
City	Hybrid, San Jose
Period	17/07/24 → 19/07/24

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10.18687/LACCEI2024.1.1.1360

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Betty, C., Chuquilín-Goicochea, R., Miranda-Jara, A., Arteaga-Llacza, P., Quispe-Prado, W., Quispe-Barrantes, P., & Miranda-Chávez, H. (2024). Capacidad antioxidante y aceptabilidad del helado de leche con adición de pulpa concentrada de ayrampo (Berberis flexuosa). In Proceedings of the 22nd LACCEI International Multi-Conference for Engineering, Education and Technology: Sustainable Engineering for a Diverse, Equitable, and Inclusive Future at the Service of Education, Research, and Industry for a Society 5.0., LACCEI 2024 (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology). https://doi.org/10.18687/LACCEI2024.1.1.1360

Betty, Cutti ; Chuquilín-Goicochea, Roberto ; Miranda-Jara, Angélica et al. / Capacidad antioxidante y aceptabilidad del helado de leche con adición de pulpa concentrada de ayrampo (Berberis flexuosa). Proceedings of the 22nd LACCEI International Multi-Conference for Engineering, Education and Technology: Sustainable Engineering for a Diverse, Equitable, and Inclusive Future at the Service of Education, Research, and Industry for a Society 5.0., LACCEI 2024. 2024. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology).

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title = "Capacidad antioxidante y aceptabilidad del helado de leche con adici{\'o}n de pulpa concentrada de ayrampo (Berberis flexuosa)",

abstract = "The present study was aimed at evaluating the influence of concentrated ayrampo (Berberis flexuosa) juice in milk ice cream on its general acceptability and antioxidant capacity. The ayrampo juice was concentrated to improve its shelf life and to be able to incorporate it into the ice cream formulation, its antioxidant capacity was determined. Then, 10, 20 and 30% of concentrated juice was added in three proportions with respect to the weight of the ice cream. Acceptability was then assessed using a Randomized Complete Block Design with 60 untrained judges, with a 9-point hedonic scale. Then the ice cream with the highest acceptability was selected to analyze its antioxidant capacity. It was found that the greater the proportion of concentrated ayrampo juice, the greater the general acceptability of milk ice cream, with the proportion of 30% being the best. The antioxidant capacity of ice cream was higher than that of concentrated juice and was 0,2362 ± 0,014 mmol Trolox/mL. It was possible to obtain an ice cream rich in natural antioxidants.",

keywords = "Berberis, DPPH, antioxidant, frozen dessert, radical scavenger",

author = "Cutti Betty and Roberto Chuquil{\'i}n-Goicochea and Ang{\'e}lica Miranda-Jara and Pedro Arteaga-Llacza and Wilber Quispe-Prado and Patricia Quispe-Barrantes and Hel{\'i} Miranda-Ch{\'a}vez",

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doi = "10.18687/LACCEI2024.1.1.1360",

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Betty, C, Chuquilín-Goicochea, R , Miranda-Jara, A, Arteaga-Llacza, P, Quispe-Prado, W, Quispe-Barrantes, P & Miranda-Chávez, H 2024, Capacidad antioxidante y aceptabilidad del helado de leche con adición de pulpa concentrada de ayrampo (Berberis flexuosa). in Proceedings of the 22nd LACCEI International Multi-Conference for Engineering, Education and Technology: Sustainable Engineering for a Diverse, Equitable, and Inclusive Future at the Service of Education, Research, and Industry for a Society 5.0., LACCEI 2024. Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology, 22nd LACCEI International Multi-Conference for Engineering, Education and Technology, LACCEI 2024, Hybrid, San Jose, Costa Rica, 17/07/24. https://doi.org/10.18687/LACCEI2024.1.1.1360

Capacidad antioxidante y aceptabilidad del helado de leche con adición de pulpa concentrada de ayrampo (Berberis flexuosa). / Betty, Cutti; Chuquilín-Goicochea, Roberto ; Miranda-Jara, Angélica et al.
Proceedings of the 22nd LACCEI International Multi-Conference for Engineering, Education and Technology: Sustainable Engineering for a Diverse, Equitable, and Inclusive Future at the Service of Education, Research, and Industry for a Society 5.0., LACCEI 2024. 2024. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology).

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

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T1 - Capacidad antioxidante y aceptabilidad del helado de leche con adición de pulpa concentrada de ayrampo (Berberis flexuosa)

AU - Betty, Cutti

AU - Chuquilín-Goicochea, Roberto

AU - Miranda-Jara, Angélica

AU - Arteaga-Llacza, Pedro

AU - Quispe-Prado, Wilber

AU - Quispe-Barrantes, Patricia

AU - Miranda-Chávez, Helí

PY - 2024

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N2 - The present study was aimed at evaluating the influence of concentrated ayrampo (Berberis flexuosa) juice in milk ice cream on its general acceptability and antioxidant capacity. The ayrampo juice was concentrated to improve its shelf life and to be able to incorporate it into the ice cream formulation, its antioxidant capacity was determined. Then, 10, 20 and 30% of concentrated juice was added in three proportions with respect to the weight of the ice cream. Acceptability was then assessed using a Randomized Complete Block Design with 60 untrained judges, with a 9-point hedonic scale. Then the ice cream with the highest acceptability was selected to analyze its antioxidant capacity. It was found that the greater the proportion of concentrated ayrampo juice, the greater the general acceptability of milk ice cream, with the proportion of 30% being the best. The antioxidant capacity of ice cream was higher than that of concentrated juice and was 0,2362 ± 0,014 mmol Trolox/mL. It was possible to obtain an ice cream rich in natural antioxidants.

AB - The present study was aimed at evaluating the influence of concentrated ayrampo (Berberis flexuosa) juice in milk ice cream on its general acceptability and antioxidant capacity. The ayrampo juice was concentrated to improve its shelf life and to be able to incorporate it into the ice cream formulation, its antioxidant capacity was determined. Then, 10, 20 and 30% of concentrated juice was added in three proportions with respect to the weight of the ice cream. Acceptability was then assessed using a Randomized Complete Block Design with 60 untrained judges, with a 9-point hedonic scale. Then the ice cream with the highest acceptability was selected to analyze its antioxidant capacity. It was found that the greater the proportion of concentrated ayrampo juice, the greater the general acceptability of milk ice cream, with the proportion of 30% being the best. The antioxidant capacity of ice cream was higher than that of concentrated juice and was 0,2362 ± 0,014 mmol Trolox/mL. It was possible to obtain an ice cream rich in natural antioxidants.

KW - Berberis

KW - DPPH

KW - antioxidant

KW - frozen dessert

KW - radical scavenger

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M3 - Contribución a la conferencia

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T3 - Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology

BT - Proceedings of the 22nd LACCEI International Multi-Conference for Engineering, Education and Technology

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Y2 - 17 July 2024 through 19 July 2024

ER -

Betty C, Chuquilín-Goicochea R , Miranda-Jara A, Arteaga-Llacza P, Quispe-Prado W, Quispe-Barrantes P et al. Capacidad antioxidante y aceptabilidad del helado de leche con adición de pulpa concentrada de ayrampo (Berberis flexuosa). In Proceedings of the 22nd LACCEI International Multi-Conference for Engineering, Education and Technology: Sustainable Engineering for a Diverse, Equitable, and Inclusive Future at the Service of Education, Research, and Industry for a Society 5.0., LACCEI 2024. 2024. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology). doi: 10.18687/LACCEI2024.1.1.1360

Capacidad antioxidante y aceptabilidad del helado de leche con adición de pulpa concentrada de ayrampo (Berberis flexuosa)

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