Browsing by Author "Figueroa, Valentina"

Now showing 1 - 5 of 5
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    Cronología y organización económica de las poblaciones arcaicas de la costa de Taltal
    (2015) Salazar, Diego; Figueroa, Valentina; Andrade, Pedro; Salinas, Hernan; Olguin, Laura; Orellana, Héctor
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    Effects of cooking on the composition of volatiles, total phenolic compounds, and antioxidant capacity of three Chilean seaweeds
    (2023) Figueroa, Valentina; Holdt, Susan Lovstad; Jacobsen, Charlotte; Aguilera, Jose Miguel
    Seaweed consumption is increasing around the world due to consumer demands for sustainable food sources, health benefits derived from bioactive compounds, and a source of novel flavors. Despite all the benefits that come with eating seaweed, consumers still resent of their sensorial properties. Seaweed is traditionally consumed raw or cooked, but there is still not enough information on how the sensory descriptors and bioactive compounds change when cooked. The aim of this study was to determine the change in total polyphenol content (TPC), antioxidant capacity (e.g., DPPH and ORAC values) and changes in volatile compounds of three Chilean seaweeds: Durvillaea antarctica, Pyropia spp. and Ulva lactuca when subjected to traditional cooking for 15 min at 100 degrees C. In all three seaweeds, TPC decreased with cooking and so did the measured antioxidant capacity. Altogether, 46 volatile cpmpounds were identified in D. antarctica, 49 in Pyropia spp. and 47 in U. lactuca. The concentration of these volatile compounds was correlated with aroma sensory descriptors of the same samples. Consumer preferences may be attracted by the herbal notes of U. lactuca or the sweet, caramel, and umami flavors of D. antarctica and Pyropia.
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    Obsidianas, turquesas y metales en El Sur De Chile. Perspectivas sociales a partir de su presencia y proveniencia en Isla Mocha (1.000-1.700 D.C.)
    (2018) Campbell Toro, Roberto Juan José; Carrión, Hugo; Figueroa, Valentina; Peñaloza, Ángela; Plaza, Maria Teresa; Stern, Charles
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    Percepción sobre disculpas y peticiones en español como segunda lengua (ESL): estudio sobre juicios de percepción pragmática en japoneses aprendientes de ESL
    (2019) Toledo Vega, Gloria; Campos Cuevas, Valentina José; Figueroa, Valentina
    El presente es un estudio de pragmática de interlengua que investiga los juicios pragmáticos de cuatro aprendientes japoneses de español como segunda lengua, en relación con un grupo de control compuesto por 30 chilenos. Para la obtención de juicios pragmáticos empleamos cuestionarios de respuesta cerrada los cuales proponían 30 contextos comunicativos diferentes para el despliegue de disculpas y de peticiones. Como resultado de este estudio se observaron diferencias mínimas en las apreciaciones de japoneses y chilenos, debidas aparentemente a la transferencia lingüística desde normas sociopragmáticas niponas relacionadas con la diferencia de edad entre interlocutores. El mayor rasgo en común entre chilenos y japoneses es el empleo de cortesía negativa.
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    Sensory descriptors for three edible Chilean seaweeds and their relations to umami components and instrumental texture
    (2022) Figueroa, Valentina; Bunger, Andrea; Ortiz, Jaime; Miguel Aguilera, Jose
    Although seaweeds exhibit many benefits as a food source, few studies have characterized their sensory attributes. An expert nine-member panel developed a vocabulary with 25 descriptors to describe the appearance, aroma, flavor, texture, and aftertaste of raw and cooked seaweeds consumed in Chile: Durvillaea antarctica, Pyropia spp., and Ulva lactuca. Subsequently, the vocabulary was used in a ranking descriptive analysis (RDA) to evaluate the sensory properties and relate them with physicochemical and physical data. Sensory attributes of the three seaweeds were very different from each other but similar between treatments (raw and cooked). Pyropia spp., both cooked and hydrated, had the highest glutamate content (310 and 324 mg (100 g)(-1) d.w., respectively), and was perceived by the sensory panel as having the most umami taste. Cooked D. antarctica was perceived as sweeter, had more caramel notes than the hydrated seaweed and was sensed as cartilaginous and hard in accordance with its mechanical properties. Generalized Procrustes analysis revealed that D. antarctica exhibited most of the desirable descriptors, such as caramel, umami and marine aromas while U. lactuca was described as bitter and moldy. This primary vocabulary can assist food scientists and chefs in the development of seaweed products and dishes for the consumer market.