Desarrollo y caracterización de un cono de helado utilizando torta de chocho (Lupinus mutabilis sweet) como subproducto agroindustrial

Abstract

In the current context of the circular economy, the food industry faces the challenge of mitigating waste by revalorizing agro-industrial by-products. Lupin cake (Lupinus mutabilis Sweet) is a residue with high nutritional value that is typically underutilized. The objective of this study was to incorporate this by-product into the formulation of ice cream cones to enhance their fiber and protein profile. Methodologically, an experimental design was applied with three levels of partial substitution of wheat flour with lupin cake (50:50, 60:40, and 70:30), compared against a control sample. Proximate composition, microbiological quality according to current regulations, and sensory acceptance via tasting panels were analyzed. The results highlighted that the 60:40 formulation (wheat flour: lupin cake) presented the optimal physicochemical balance, reaching a protein content of 29.4 percent, crude fiber of 5.5 percent, and fat of 23.3 percent. Microbiologically, the product guaranteed total safety, reporting an absence of Salmonella spp., less than 10 CFU per gram for molds and yeasts, and 9.8x 10 elevated to 1 CFU per gram for aerobic mesophiles. Sensorially, this proportion achieved the highest acceptability in flavor and texture. It is concluded that a 40 percent substitution with lupin cake allows for a functional and safe bakery product, promoting the sustainable use of Andean resources.