Effects of Moisture Content and Lime Concentrate on Physiochemical, Mechanical, and Sensory Properties of Quinoa Snacks: An Ancient Andean Crop in Puno, Peru
, Edwin O. Baldeón 1,3, Vladimiro Ibáñez 4, Fredy Calizaya 5, Carmen Taipe 6, Jorge Zegarra 7 and Melvin Pozo 8
Round 1
Reviewer 1 Report
Comments and Suggestions for AuthorsPlease, see the comment in the attached file.
Comments for author File: 
Comments.pdf
The text need an English revision. The English revision should be done by a reviewer that has experience in reviewing texts of food science or food engineering areas.
Author Response
"Please see the attachment."
Author Response File: 
Author Response.docx
Reviewer 2 Report
Comments and Suggestions for AuthorsI suggest determination/changing of title to (Effects of moisture content and lime concentrate on physiochemical, mechanical and sensory properties for Quinoa snacks) to reflect the complete manuscript.
Changing authors' affiliations and some words to English language such as the head of table 5….etc
Abstract writing is good, but doesn’t content any numerical results.
Line 21 and 44 scientific name rules need to adjust.
Line 24-28 can be deleted and the details in the materials section are enough.
Lines 28 and figure 1 what is the screw cutting ratio and shear radius? please show it.
Introduction needs to more details about extrusion process the paragraph in lines 76-83 doesn’t enough (definitions, types of extruders and the technology of the process, factors affecting….etc) and brief the above line 76
Line 108 why is germination percentage benefit?
Line 113 2.2. Methods of Analysis (classification of properties and writing sub titles according to that).
Putting some photos for determining these properties, if possible.
Line164 and 183 (Color and Sectional Expansion Index) putting the abbreviations beside its deta E and SEI for the first one….etc for all titles of parameters.
Equation 3 needs to revision for position of cylinder volume.
Line 221 what is ISA?
Line 241 2.3. Experimental Methodology shifts it with 2.2.
Lines 242 and 250 change the first letter for capital similar to the other titles.
Lines 272 and 272 fixed the abbreviation of hour and similar gram in all manuscript.
Lines 272 and 273 feeding rate was 1.61 kg/h and extruder capacity was 50 kg/h please revisions this point? And l thinks extruder capacity was 50 kg don’t for hour.
Line 280 change The extruder screw speed to The extruder screw rotational speed, and the same in fig 1.
Deleting table 1 and putting the weight in line 301 beside the percentage.
Figure 1 and line 278 fixed on word conveying or transport, I think conveying is better.
Line 313 (2.5. or 2.4.?)
Table 2 revision of Amylopectin (%) value writing and revision the head of the table adjustment.
Line 391 transfer the title and table 7 to materials and methods.
Figure 2. b transfer it to materials and methods to (2.3. Experimental Methodology).
Tables 5 and 6 cal% or Lime % please fixed one.
Line 478 revision with line 316 confidence level, where is the tables of ANOVA (DF, SS, MS, ….P-Value)
Table 6 putting it in the end of title 3.3.
Figures 3 and 4 Z axle the same in all (color variation) please change the correct.
4. Conclusions where is the numerical results to reflect the work?
Line 656 367.16g/100g? you mean J/100g?
Line 662 Response Surface Methodology (RSM) the abbreviations in the first one that’s enough.
With my best wishes
Author Response
"Please see the attachment."
Author Response File: Author Response.pdf
Round 2
Reviewer 1 Report
Comments and Suggestions for AuthorsThis version of the manuscript is much better. I still have detected some problems. Here they are:
Line 222, Equation (3), D square and T should be in the denominator. If not, you are not going to have bulk density units.
Line 341, Figure 1, change “12.5% humidity” to “moisture content 12.5%” and “13.5% humidity” to “moisture content 13.5%”.
Line 411, Table 1:
As the two columns do not have only contents expressed in g/100 g (for instance, you have energy in one row of the same table), it is better to include the units for each row, like:
Carbohydrates (g/100g)
Energy (kJ/100g)
Doing that, you have to delete (g/100) in the top row of the table.
You have only changed the unit (Kcal to kJ), you must convert the numbers, remember 1 kcal = 4,1868 kJ, therefore 354.76 kcal = 1485,31 kJ. You must convert also the standard deviation values.
Line 636, Figure 3, you must change “Humidy” to “Moisture Content” in all plots and in the title of the Figure.
Line 673, Figure 4, you must change “Humidy” to “Moisture Content” in all plots.
Comments on the Quality of English LanguagePlease see the comments and suggestions for authors.
Author Response
"Please see the attachment."
Author Response File: Author Response.pdf
Reviewer 2 Report
Comments and Suggestions for AuthorsAdjusting equation 3, Please revision it again according to reviewer 2 comments point 12.
Table 1 revision of Amylopectin value especially the Exp. 5
Figures 3 and 4 Z axle the same in all (color variation) please change the correct. Please revision it again according to reviewer 2 comments point 28.
Author Response
"Please see the attachment."
Author Response File: Author Response.pdf
