Elaboración de un snack a base de lupino (chocho) y fécula de maíz

Abstract

The development of functional and healthy foods is a growing trend in the food industry. In this context, the present research focused on the creation of an innovative snack based on chocho (Lupinus mutabilis) flour and corn starch, addressing the need to offer products with high nutritional value and good sensory acceptance. The main objective was to evaluate the nutritional, sensory, and thermal characteristics of the snack to determine its viability as a competitive food product in the market. The methodology employed a mixture design to optimize the proportions of the ingredients, resulting in a formulation that stood out for its protein content (9.19%) and fat content (36.97%). Additionally, thermal properties were evaluated during the different stages of production, with variations observed in thermal conductivity and specific heat capacity, with frying being the stage where the highest heat transfer values were reached. The sensory evaluation identified formulation F2 as the most accepted, particularly in attributes such as color and crunchiness (p < 0.05), highlighting its potential to meet consumer expectations. The cost-benefit analysis revealed the economic viability of the project, with a positive Net Present Value (NPV) of $52,964.24 and an Internal Rate of Return (IRR) of 33%, suggesting high market competitiveness. In conclusion, the formulated snack not only meets nutritional and sensory standards but also presents itself as an economically viable option, standing out as a promising alternative in the offering of healthy and functional foods.