Evaluación del rendimiento del chocho (Lupinus mutabilis Sweet) para la obtención de una bebida vegetal, empleando diferentes proporciones de chocho y agua

Abstract

The present work is related to the research line "Food security and sovereignty", the purpose of the degree work isto determine the yield of the chocho bean (Lupinus mutabilis sweet) when making a vegetable drink as a supplement to cow's milk, taking into account that the amount of chocho protein is 42.72% to 47.73%. The study determined that INIAP 451 had a yield of 221% and the 450 variety had a yield of 200%. The beverage was analyzed for pH, soluble solids, titratable acidity, viscosity and density. To perform the rest of the analyses: fat, protein, total minerals, it was necessary to subject it to an atomization process using the Mini Büchi B-290 Spray Dryer, in which maltodrexin was used at a concentration of 5%, thus obtaining a powdered vegetable beverage. The relationship between the nutritional value of the drink and cow's milk showed us that the vegetable drink provides a large amount of fiber, zero cholesterol and zero triglycerides, while cow's milk contains 98% triglycerides and 3.0% to 4.0% cholesterol. The drink is formulated with Sucralose crystal (sweetener), coconut flavor “Cocos nucifera” and potassium sorbate (C6H7O2K) to prevent the drink from acidifying; its acceptance is 80%, since its flavor, consistency and nutritional properties are exceptional for a balanced nutrition. The residual cake of the beverage can be used to elaborate different recipes, such as: cookies, cakes or sauces.