Browsing by Author "Poveda Concha, Débora Michelle"

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    Desarrollo de un snack tradicional de maíz enriquecido con harina de tarwi (Lupinus mutabilis Sweet)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Poveda Concha, Débora Michelle; Paredes Escobar, Mayra Liliana
    included methodology for the debittering of the lupine, the preparation of lupine flour, the nixtamalization of corn and the preparation of the snack. Through a texture analysis, it was determined that the snack with the highest percentage of lupine flour presented a fractureability of 5.806 with a margin of error of 0.822; indicating greater softness compared to the other treatments. In the case of the sensory analysis, the treatment with the highest percentage of lupine flour of fifty percent obtained the best acceptability, in addition to standing out in flavor, smell and texture. The incorporation of lupine flour notably improved the nutritional profile of the snack, a significant increase of 25.7 percent in protein and 5.12 percent in fiber was achieved, exceeding the nutritional values of commercial brands, which highlights its potential as a healthier and more nutritious option.