Ciencia e Ingeniería en Alimentos y Biotecnología

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Author: search.filters.author.Andino Cruz, Allison LizbethSubject: search.filters.subject.CULTIVOS ANDINOS

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    Elaboración de una apanadura a base de chocho (Lupinus mutabilis Sweet), maíz blanco (Zea mays L.) y panko para su aplicación en carnes
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Andino Cruz, Allison Lizbeth; Paredes Escobar, Mayra Liliana
    Currently, the food market is dominated by processed products that prioritize ease of preparation over nutritional quality. This reality highlights the need to develop healthier alternatives that incorporate nutritious ingredients in food preparation. Chocho, white corn and panko were the selected raw materials. Three breading treatments were formulated using a 33 factorial design, followed by a sensory analysis evaluated using a completely randomized block design. Proximal composition, techno-functional properties and microbiological quality were also evaluated. The results showed that treatment 2 scored best in texture and flavor. This treatment presented a high protein level of 21.37 percent and a dietary fiber content of 15.6 percent, far exceeding commercial products. In addition, it showed outstanding techno-functional properties, such as high water absorption capacity (1.6 grams of water per gram of sample) and low fat absorption (0.9 grams of oil per gram of sample), which improves its ability to form a crispy layer during frying. Microbiological analysis indicated that the best treatment complied with regulations (INEN 1375; INEN 616), guaranteeing its safety for consumption. This development demonstrates the feasibility of creating a nutritious and functional breading, improving the nutritional quality of the product.