Ysabel Ramos Lalupu

Universidad Catolica Sede Sapientiae,Peru

Abstract Title:

Biography:

Teacher at the Catholic University Sede Sapientiae in Lima, in the Faculty of Industrial Engineering, she teaches the agri-food course and is dedicated to research on the production of functional foods and nutraceuticals to reduce and prevent diseases associated with Metabolic Syndrome. She has developed new functional beverages and nutraceutical pastes using Andean products and fruits from the Peruvian high jungle. She investigates new resources for producing foods with high antioxidant potential and contributing to Sustainable Development. She has taught Scientific Research since 2006 and is the author of the text: INVESTIGA, INNOVA Y GRADUATE (Research, Innovate, and Graduate), designed to help thesis students execute their projects using the scientific research method and contribute to research, development, and innovation in the food industry

Research Interest:

The objective of this research was to develop an antioxidant snack based on oca (Oxalis tuberosa), cushuro (Nostoc sphaericum), and turmeric, evaluating its sensory acceptability and antioxidant potential. Four treatments were formulated with different levels of oca flour substitution. Sensory analysis was performed using a 5-point hedonic scale with untrained panelists (n=100). The results showed significant differences (p<0.05) between treatments, with T2 (20% oca, 10% cushuro, 5% turmeric) showing the highest overall acceptance. It is concluded that the incorporation of cushuro and turmeric improves the antioxidant profile for metabolic health, while the addition of oca improves sensory acceptability.