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Authors
Alvarez, Jennifer
Eduardo, Karina
Gonza, Milagros Maribel Coaguila
Araújo, Chimenes Darlan Leal de
Contreras-Castillo, Carmen J.
Saldaña, Erick
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Funding
Funding for this research was provided by:
Universidad Nacional de Moquegua (778-2024-UNAM)
Universidad Nacional de Moquegua (778-2024-UNAM)
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Article History
Received: 5 March 2025
Accepted: 29 June 2025
First Online: 29 December 2025
Declarations
: All procedures performed in studies with human participation were approved by the Ethics Committee of the Universidad Nacional de Moquegua written informed consent was obtained from the panelists who participated in the sensory evaluation of cookies with quinoa flour incorporation and sugar reduction. They were informed that their participation was completely voluntary and that they could withdraw from the study at any time without having to justify their decision.
: Not applicable.
: Dr. Carmen J. Contreras Castillo is a member of Editorial Board of Food Production, Processing and Nutrition and she was not involved in the journal's review of, or decisions related to this manuscript.
