Development and physical-chemical and microbiological characterization of a yogurt-like product, lupine (Lupinus mutabilis Sweet) -based

Authors

DOI:

https://doi.org/10.29019/enfoqueute.1164

Keywords:

milk-like; yogurt-like; Arracacia xanthorrhiza; Lupinus mutabilis Sweet; lactic acid bacteria.

Abstract

In view of the growing demand for alternatives to animal products, this study presents the development and physicochemical, microbiological and sensory characterization of a yogurt-type product based on lupine milk (Lupinus mutabilis) and starch from arracacha (Arracacia xanthorrhiza). Three versions of the product were formulated with different concentrations of starch, evaluating its proximal composition, polyphenol content, rheological behavior, microbiological profile and sensory acceptance. The results showed that the incorporation of starch did not significantly affect the basic nutritional composition, maintaining an adequate protein and fiber profile. The formulation with 3% starch (T3) presented higher viscosity, rheological stability and sensory acceptability, standing out in attributes such as flavor, texture and appearance. In addition, the pseudoplastic behavior observed suggests a favorable texture for the consumer. At the microbiological level, all formulations met safety standards, showing an adequate presence of lactic acid bacteria with probiotic potential. Therefore, this work not only highlights the potential of lupin as a base for functional fermented products but also highlights the importance of arracacha starch as a natural stabilizer. The findings open new perspectives for the development of innovative, sustainable and nutritionally balanced plant-based foods, with projection towards the food industry and the growing market of vegan and food intolerant consumers.

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2025-07-01

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Vol. 16 No. 3 (2025)

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Miscellaneous

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Copyright (c) 2025 Monserrath Vasquez, Elena , María Morales-Padilla , Josué Cruz Vasquez

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