Comparación de harina de chocho (Lupinus Mutabilis Sweet) deshidratada y liofilizada, para la elaboración de pan artesanal

Abstract

The present research work was to purpose with the objective of making the comparison of two types of lupine flour obtained by two methods: the dehydration or concentrated heat Methods and the lyophilization or dehydrogenation method. To obtain the flours, we worked with 500 g of unbroken lupine. For each obtaining process, the Stainless Steel Dehydrydrator dehydrator and the Beacoup PI-33 lyophilizer were used. taking 100 gr sample of each of the flours for laboratory analysis, obtaining results of bromatological, microbiological and minerals’ studies, in this way based on the "NORMA INEN 616: 2006 HARINA DE TRIGO. REQUISITOS”, it was determined that the flour of dehydrated pussy presented better nutritional characteristics and innocuous. The dried dehydrated lupine flour was selected different formulations were made of elaboration artisan-type bread with proportional replacement wheat flour by dehydrated lupine flour in quantities of 75- 25%, 70-30% and 65-35%; after several tests carried out. It was determined that bread replacing 70% wheat flour, 30% lupine flour complied with the parameters established from "NORMA INEN 0096: 1979 PAN ESPECIAL. REQUISITOS". A general evaluation of acceptability was applied to the teachers of the School of Gastronomy of the ESPOCH, under the method of a hedonic scale, it was determined that sample B flavored with lemon zest obtained better results in terms of taste and smell. Similar result obtained sample A in terms of heat and texture. After having made the analysis of the laboratory analysis and making the bread, it is concluded that the lupine flour if it provides a nutritional improvement of the bread, providing a product that is appetizing and innocuous to the consumer.