Elaboración de tres análogos veganos de queso fresco a partir de arveja (Pisum sativum), haba (Vicia faba) y frejol (Phaseolus vulgaris) enriquecido con chocho (Lupinus mutabilis)

The purpose of this current work is to prepare three vegan products analogous of fresh cheese from peas (Pisum sativum), broad beans (Vicia faba), and beans (Phaseolus vulgaris) enriched witli Andean lupin (Lupinus mutabilis). Through previous tests, it was determined that the appropriate formulation was the mixture of ground pea grains, broad beans, beans, Andean lupin protein isolate, vegetable oil, and spices. The treatments that presented the highest protein content were No. 12 (beans; protein isolate 1.6%; 85 °C) and No. 11 (beans; protein isolate 1.6%; 75 °C) with an average of 41, 45, and 39.30% respectively. Regarding fiber content, treatments No. 2 (pea; protein isolate 0%; 85 °C) and No. 6 (pea; protein isolate 1.6%; 85 °C) presented the highest content with valúes of 6.90 and 6.70% respectively. In the treatments, signifícant differences in adhesiveness were determined; treatment No.12 (bean; protein isolate 1.6%; 85 °C) presented the highest valué (10.81); while treatment No. 13 (broad bean; protein isolate 0%; 75 °C) presented the lowest valué (2.39). In the organoleptic analysis, it was determined that sample TI8 (broad bean, protein isolate 1.6%, 85 °C) had the highest rating in terms of odor and sample T6 (pea, protein isolate 1.6%, 85 °C) had the highest rating of overall acceptability.

• Autore principale: Jaramillo Narváez, Elisa Nicole (author)
• Natura: masterThesis
• Lingua: spa
• Pubblicazione: 2022
• Soggetti: ARVEJA; FRÉJOL; HABA; CHOCHO; AGROINDUSTRIA
• Accesso online: http://repositorio.utc.edu.ec/handle/27000/9075