EFECTO DE LA HARINA DE CHOCHO ( Lupinus mutabilis ) SOBRE LA CALIDAD FISICOQUÍMICA Y SENSORIAL DE UNA BEBIDA A BASE DE LACTOSUERO Y EXTRACTO DE MARACUYÁ ( Passiflora edulis )

Abstract

In the present investigation, the effect of chocho (Lupinus mutabilis) flour on the physicochemical and sensory quality of a beverage based on whey and passion fruit (Passiflora edulis) extract was evaluated. A completely randomised design (CRD) with a single-factorial arrangement was used, using different percentages of chocho flour (1%, 1.5% and 3%), with three treatments and three replicates. Microbiological parameters (mesophilic aerobic count, Escherichia coli, Staphylococcus aureus, Salmonella and Listeria monocytogenes detection) were evaluated for all treatments, sensory parameters (colour, odour, flavour, texture and overall appearance) by a 9-point hedonic scaling test by 16 untrained judges, bromatological parameters to the best treatment (protein, ash, total solids, fat, fibre, water, carbohydrates and calories) and physicochemical parameters (°Brix, acidity, pH and density) and instrumental parameters (colorimetry and viscosity) to the treatment with the highest sensory acceptance during 28 days. The results of the sensory and physicochemical and instrumental analysis of the beverages were processed and analysed through the statistical software InfoStat. The microbiological results revealed that all treatments comply with the minimum limits established in NTE INEN 2609:2012. According to the results of the sensory analysis, it was identified that treatment T1 (1% chocho flour) was the one with the highest sensory acceptance. With regard to the bromatological analysis, the following values were obtained in the best treatment: 1.02% protein, 0.57% ash, 14.75% total solids, 0.45% fat, 0% fibre, 85.22% water, 12.74% carbohydrates and 55.91 Cal/100ml. Regarding the physicochemical behaviour of the best treatment, the analysis of variance showed significant differences (p<0.05) between the days with respect to the variables density, colourimetry and viscosity, while the variables °Brix, acidity and pH did not show significant differences during the time established in the experiment. experimentation. Regarding the physicochemical behaviour of the best treatment, the analysis of variance showed significant differences (p<0.05) between the days with respect to the variable’s density, colourimetry and viscosity, while the variables °Brix, acidity and pH did not show significant differences during the time established in the experimentation. Keywords: chocho flour, whey, whey beverages, passion fruit extract, physico-chemical and sensory quality.