Desarrollo y evaluación de una bebida vegana alternativa al yogur a base de chocho (Lupinus mutabilis), endulzada con jarabe de agave (Agave americana)

Abstract

The growing demand for vegan dairy alternatives drives the search for plant-based matrices with high nutritional value. This study evaluated the effect of three levels of agave syrup (Agave americana) as a sweetener (10, 20, and 30 per cent) and two concentrations of starter culture (3 and 6 per cent) on the characteristics of a fermented yoghurt alternative beverage based on chocho (Lupinus mutabilis). The methodology included sensory evaluation, physicochemical characterisation, nutritional analysis, microbiological control, and shelf-life estimation using accelerated testing. Results revealed significant differences in sensory perception, leading to the selection of treatment three as having the best overall acceptance. The sweetener not only contributed a low glycaemic index but also balanced the flavour by masking the characteristic bitterness of chocho. The final product presented a competitive nutritional profile, highlighted by a 3.89 per cent protein content and an energy value of 112 kilocalories per 100 grams. Microbiologically, safety was guaranteed, and lactic acid bacteria counts were obtained that exceeded the standards established by the WHO, FAO, and the NTE INEN 2395:2011 regulations. Furthermore, the Arrhenius model estimated a shelf life of 43 days under refrigeration, limited by acidification kinetics. In conclusion, the technological feasibility of chocho for developing yoghurt analogues was demonstrated, offering a 100 per cent vegan, stable, and nutritious alternative that valorises an underutilised Andean crop, providing an innovative proposal with great potential in the food industry.