Estudio del contenido proteico y valoración sensorial de un producto a base de harina de chocho como sustituto parcial de la harina de trigo

Abstract

Abstract: The objective of this Curriculum Integration project was to conduct a study of the protein content and sensory evaluation of a lupin flour-based product as a partial substitute for wheat flour. Different tests were carried out to obtain three formulations made with varying proportions of wheat flour and lupin flour (83-17%, 70-30%, 60-40%). The Kjeldahl test (AOAC 2.062) was performed to identify the protein content in the formulations, in three replicates for each treatment. This test demonstrated a significant increase in protein content, obtaining a result of 8.76% in the third treatment (T3) compared to the control sample, which had a result of 0.55% (T0). Subsequently, a sensory analysis was carried out using adapted scales for breadmaking, revealing that the partial substitution of wheat flour with lupin flour did not significantly affect the organoleptic properties of the final product, maintaining the specific characteristics of the bread, positioning treatment T2, with a 30% substitution of lupin flour, as the best option, concluding that this flour improves the protein profile of the final product.