Empleo de tres métodos de desamargado a través de la evaluación sensorial de harina y pan de Lupinus mutabilis Sweet

Empleo de tres métodos de desamargado a través de la evaluación sensorial de harina y pan de Lupinus mutabilis Sweet

Víctor Vásquez Arce, José Gerardo Salhuana Granados, María Patricia Alvarado Tello, Alfredo Lázaro Ludeña Gutierrez, Luis A. Jiménez Díaz

The Lupinus mutabilis Sweet is a culture of the Andes of Peru, Ecuador and Bolivia where it is consumed for its highprotein value, fiber and fat content. The present research work used three methods of debugging through the sensoryevaluation of flour and bread of Lupinus mutabilis Sweet, for which a sample of 45 people was considered for theevaluation. Three treatments were considered of chopped off: (t1) water, (t2) with salt and (t3) with ash. The responsevariable is the sensory analysis: Color, smell, taste and texture of the flour and Lupinus mutabilis bread, which weresubjected to an acceptance level test according to the 5-point hedonic scale. The design was used completely at random.For the preparation of the bread, 25% of Lupinus mutabilis flour and 75% of wheat flour were used. The results of thepresent study show that for the Lupinus mutabilis meal there were differences between the three treatments for odor andtaste. There were no statistical differences for the color and texture attributes whose rating was moderately liked (4). Forthe bread of Lupinus mutabilis flour, the results showed that there were no statistical differences for the three treatmentsof debittered with respect to color, smell, taste and texture. The first three qualified as I like moderately (4) and the textureof the bread qualified as I like it a lot (4).

2019

Lupinus mutabilis, bread, debittered, flour, tarwi

10.17268/agroind.sci.2019.01.07

Agroindustrial Science

Universidad Nacional de Trujillo

Agriculture (General), Technology, Industrial engineering. Management engineering