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

Abstract

The Lupinus mutabilis Sweet is a culture of the Andes of Peru, Ecuador and Bolivia where it is consumed for its high protein value, fiber and fat content. The present research work used three methods of debugging through the sensory evaluation of flour and bread of Lupinus mutabilis Sweet, for which a sample of 45 people was considered for the evaluation. Three treatments were considered of chopped off: (t1) water, (t2) with salt and (t3) with ash. The response variable is the sensory analysis: Color, smell, taste and texture of the flour and Lupinus mutabilis bread, which were subjected 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 the present study show that for the Lupinus mutabilis meal there were differences between the three treatments for odor and taste. There were no statistical differences for the color and texture attributes whose rating was moderately liked (4). For the bread of Lupinus mutabilis flour, the results showed that there were no statistical differences for the three treatments of debittered with respect to color, smell, taste and texture. The first three qualified as I like moderately (4) and the texture of the bread qualified as I like it a lot (4).

Keywords

• tarwi
• lupinus mutabilis
• debittered
• flour
• bread.