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Enriched bread with Lupinus mutabilis and Hordeum vulgare germinated flour: Physicochemical and sensory properties
Pan enriquecido con harina de Lupinus mutabilis y Hordeum vulgare germinada: Propiedades fisicoquímicas y sensoriales
DOI:
https://doi.org/10.15446/rfnam.v79.111540Keywords:
Lupinus mutabilis, Germinated barley, Polarized Sensory Positioning, Rate All That Apply, Total polyphenols (en)Lupinus mutabilis, Cebada germinada, Posicionamiento sensorial polarizado, Rate-All-That-Apply, Polifenoles totales (es)
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Currently, there is growing interest in developing enriched breads with greater nutritional and functional value by incorporating germinated cereals and underutilized legumes as alternative sources of bioactive compounds and macronutrients of technological interest. In this context, this study aimed to evaluate the partial substitution of wheat flour with germinated barley flour (Hordeum vulgare) and tarwi (Lupinus mutabilis) flour in breadmaking, using a completely randomized design with nine treatments. Unlike previous studies that have evaluated L. mutabilis or sprouted cereals independently, this research addresses for the first time the synergistic effect of this combination and evaluates its effect on their physicochemical and sensory properties. The physicochemical, colorimetric, textural, and sensory properties of the products obtained from the direct flour blending method were analyzed. The optimal formulation consisted of 80% wheat flour, 10% Lupinus mutabilis flour, and 10% germinated barley flour, with 288.20±33.60 mg GAE 100 g⁻¹, 12.69±0.04% protein, 10.11±0.11% fat, 0.32±0.02% crude fiber, a hardness score of 14.39±0.15 N, a chewiness score of 2.96±0.62 N, an average acceptability score of 6.30, and a purchase intention score of 4.18. Sensory analysis using Polarized Sensory Positioning and Rate All That Apply tests allowed for the differentiation of the samples into five distinct groups based on their sensory attributes. In conclusion, the controlled partial substitution with both flours improves the nutritional profile of the bread without significantly compromising its sensory quality.
Actualmente existe un creciente interés en el desarrollo de panes enriquecidos con mayor valor nutricional y funcional, mediante la incorporación de cereales germinados y leguminosas subutilizadas como fuentes alternativas de compuestos bioactivos y macronutrientes de interés tecnológico. En ese contexto, este estudio tuvo por objetivo evaluar la sustitución parcial de harina de trigo por harina de cebada germinada (Hordeum vulgare) y harina de Lupinus mutabilis en la elaboración de pan, mediante un diseño completamente al azar con nueve tratamientos. A diferencia de estudios anteriores que han evaluado L. mutabilis o cereales germinados de forma independiente, esta investigación aborda por primera vez el efecto sinérgico de esta combinación y evalúa su efecto en sus propiedades fisicoquímicas y sensoriales. Se analizaron las propiedades fisicoquímicas, colorimétricas, texturales y sensoriales de los productos obtenidos a partir del método directo de mezcla de harinas. La formulación óptima correspondió a 80% harina de trigo, 10% harina de Lupinus mutabilis y 10% harina de cebada germinada, con 2882,00±336,00 mg EAG 100 g-1, 12,69±0,04% proteína, 10,11±0,11% grasa, 0,32±0,02% fibra cruda, 14,39±0,15 N de dureza, 2,96±0,62 N de masticabilidad, aceptabilidad media de 6,30 y una intención de compra de 4,18. El análisis sensorial mediante las pruebas de Posicionamiento Sensorial Polarizado y Rate All That Apply permitió discriminar las muestras en cinco grupos diferenciados según sus atributos sensoriales. En conclusión, la sustitución parcial controlada con ambas harinas permite mejorar el perfil nutricional del pan sin comprometer de manera significativa su calidad sensorial.
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