Mariela Arriola Herrera’s research while affiliated with Universidad Católica del Maule and other places

“Cacho de cabra” chilli cultivation has potentially increased in Chile due to the different variety of gourmet products that are used with it. New industrialization projects are being looked for in order to use it due to the increasing demand of its use. It can also be adapted to the new tendencies in the consumption habits of consumers, which are mainly oriented towards an attractive food, to a quick consumption and preparation which can supply nutrients and provide some benefit to human health. Snack products including the use of fruits have a positive response to these requirements; they also provide alternative commercialization to the surplus of fruit trees exportations. For the reasons stated above, this research was carried out considering snack elaboration based on “cacho de cabra” chilli with the incorporation of tomatoe and oregano to increase the palatability and sensorial quality of the final product. The following formulations were used: only chilli (T1); chilli and tomatoe (T2); chilli, tomatoe and oregano (T 3). The latter was characterised because it presented good flavour and smell. A great amount of its water content with forced hot air was eliminated from the fruits. A product without chemical preserves was obtained, it had physical and chemical parameters like those required for the existing foods that are in the market nowadays. The formulations where oregano was added presented a good sensorial attribute and acceptability, higlighting from the rest of the treatments. The colour of the snack was kept according to the panelists even at the end of the dehydration process.

Aristotelia chilensis is a species of native tree from Chile which is located from Limarí province to Aysen province. It is characterized by having a berry-shaped- fruit of a dark violet color, astringent and refreshing, characterized by a significant nutritional value in regards to the content of Vitamin C and antioxidants. At present, its use in Chile is very limited, so that innovative ideas are needed to take advantage of it and spread the nutritional value this native fruit has. Three treatments were designed. The first one belonged to pure maqui jam, the second jam with green apple and the third maqui jam with plum. The jams were subjected to a laboratory analysis of Vitamin C by titration method three times, one to the fresh raw material and to the processed product at 35 and 65 days of being stored, respectively. To have knowledge of its antioxidant benefits, the levels of polyphenol were measured at the same times it was done for Vitamin C. Besides, an evaluation of sensorial attributes such as color, flavor, aroma and texture and of its level of acceptability was conducted by 13 previously trained panelists. The results obtained showed that 44 to 46% of Vitamin C was lost after processing, and that there was no effect regarding one-month storage. Regarding the amount of total polyphenol, there was an increase of it after jams were processed, but with a significant degradation after being stored for one month. In regards to the results of the sensorial evaluations, there was a higher level of acceptability for the pure maqui jam, being observed an intense color, a sweet-sour flavor and a fruity fragrance. It is possible to make maqui jam, keeping its main contribution such as total polyphenol, as well as its presentation as a product with excellent organoleptic properties. It can be made maqui jam, keeping his main contribution polyphenols such as, in addition with its words.

A snack is a type of food that is of great relevance in the daily diet of persons; it has specific characteristics, such as a crispy texture and a low water content, such as fruits and vegetables. Snacks are easy to handle, carry and store; in particular, they can be immediately consumed anywhere. Therefore, the feasibility of snack production from apples and tomatoes was evaluated. The following thickening agents were added to each treatment: apples, tomatoes and guar gum (T1 ); apples, tomatoes and carrageenan (T2 ); and apples, tomatoes and honey (T3 ). The raw materials were apples and tomatoes, and they underwent a dehydration process with forced air; then, the different snacks were subjected to physical-chemical evaluations, such as pH, dietary fiber, soluble solids and acidity. A sensorial evaluation was carried out for each treatment by trained panelists who considered the intensity of the attributes, such as color, texture, smell and flavor, as well as the acceptability of the final product. The hypothesis was partially supported under the assay considerations. The best result was achieved when honey was used as a thickening agent (T3 ); the snacks presented a crispy texture. The products produced from treatment T3 had a better evaluation of their sensorial and acceptability characteristics.

The eggplant (Solanum melongena L.) it is edible fruit plant, rich in vitamins, minerals and phenolic compounds, so its consumption brings health benefits. The objective of this work was to evaluate the quality nutritional, sensory and hygiene assessment of the beverage based on eggplant juice with CO2 injection. This study had four treatments; Treatment T0 Eggplant juice (330 mL), T1 Eggplant juice (330 mL) + CO2 (1,94 g) T2 Eggplant juice (330 mL) + CO2 (1,94 g) + Benzoate (1 g), T3 Eggplant juice (330 mL) + CO2 (1,94 g) + Sucralose (1 g). Evaluations were carried out at 24 hours, 30 and 60 days of storage (0°C and 95% RH) and, at each of these moments, the acidity content, pH, reducing sugars, soluble solids and Vitamin C were determined. Sensorial evaluation measure were; color, flavor, texture, aroma and also acceptability and appearance. In regards to microbiological analysis, total coliforms were measured at 24 hours after the beverage was made. There was significant difference in the results of appearances between beverages elaborated with treatments T3 in relation with T0, T1 and T2 at 24 hours and 30 days of storage. Because of beverage with treatment T3 had got better acceptability by the panelists, mainly at 30 days of storage. Therefore, beverages elaborated with treatments T0 at 24 hours and 30 days of storage had lower appearance and acceptability. The vitamin C content showed a 25 mg (23 mg standard) in the beverages elaborated with treatments T3. The pasteurization process allowed the absence of total coliform in the beverages elaborated and also the good manufacture practices obtained an innocuous product to be consume.

A carbonated beverage from organic wheat herb was elaborated. Wheat was grown in 22 x 17 cm plastic trays with 25 g seed per tray. Wheat was harvested on the tenth day after sprouting. Seven treatments were carried: T0 control; wheatgrass juice, T1 clarified wheatgrass juice, with CO2, T2 wheatgrass juice, non-clarified, with CO2, T3 clarified wheatgrass juice, with stevia, T4 wheatgrass juice, non-clarified , with stevia, T5 clarified wheatgrass juice, with CO2 and stevia, T6 wheatgrass juice, non-clarified, with CO2 and stevia. Chemical, nutritional and sensorial analyzes of the juice were performed between days 0, 30 and 90, soluble solids (º Brix), pH, acidity (%), ascorbic acid (mg / 100g), reducing sugars and attributes; color, aroma, taste and acceptability were determined. The beverages elaborated with and without clarification from wheatgrass juice plus stevia with CO2, showed similar content of vitamin C, acidity and pH, with similar perception of the sensorial attributes color, aroma and flavor and an equal degree of acceptability. Beverages of treatment T5 and T6 had significantly different contents of º Brix and reducing sugars. The most probable number of total coliforms and Escherichia coli was less than the range allowed by the sanitary regulation of food.

Five different nectars were elaborated, having a variable percentage of beet, carrot and orange in their formulation. As a general objective It was proposed to evaluate the sensorial, nutritional and hygienic features of nectars made from beet juice. Specific objectives were to assess chemical parameters such as; pH, acidity and soluble solids in the elaborated nectar; to assess the nutri tional content, expressed in Vitamin C and reducing sugars; to carry out a sensorial assessment on the elaborated nectar, expressed in color, aroma, sweetness, acidity, viscosity and acceptability; to assess the presence of mesophilic aerobes, according to the sanitary food regulations from Chile. Nectars were standardized to a pH of 3.8 and soluble solids of 14 °Brix, showing a slight difference in the amount of sugar added. After packing, they were refrigerated at 7 °C and physicochemical parameters were measured at 0, 15 and 30 days of storage. Sensorial and microbiological analyzes were carried out after 30 and 120 days of storage. The results of the physicochemical and sensorial analyzes were evaluated with a completely randomized design. For all statistical analyzes, a confidence level of 95% was determined. The acceptability of nectars with the highest score was the one elaborated in treatment 4 (T4), with 70% of beet juice, 15% of carrot juice and 15% of orange pulp in their formulation. At the time of the sensorial evaluation, this nectar showed a pH of 3.7 and a 0.20% titrable acidity, soluble solids of 14.3 °Brix, a vitamin C content of 6.3 mg/100 g of ascorbic acid and 1.7% of reducing sugars. The probable number of colony forming units was 13 and 36, thus all nectars showed a good microbiological quality after 120 days of storage.

p> Blueberries (Vaccinium corymbosum L. cv. Elliot) from organic and conventional sources were subjected to either a pre-harvest application with an organic biostimulant or a post-harvest coverage with sucralose. Fruits were assessed in terms of firmness, dry matter, ascorbic acid, soluble solids, sensory attributes and color, during storage at 0 °C and RH of 90%, for a period of 21 days. Each trial with three treatments: T0correspondingto the control, T1to an application of biostimulant, 22 days before harvest, and T2 to a post-harvest coverage with sucralose. Fruits were evaluated in sensory aspect, with the participation of thirteen panelists, on day fifteen after being harvested and stored. Evaluations of both maturity and quality parameters were performed on days 1,7, 14and 21post-harvest.Pre-harvest treatment with the organic biostimulant showed a higher variation in dry matter and soluble solids, but these variations are not significant. The group with a coverage of Sucralose showed a significant increase in fruit firmness. The best sensory evaluation, was given by the panelists to the organic farming. Fruit measurements, such as color, ascorbic acid and colorimetry showed no significant differences in the results </p