Propiedades proximales y térmicas de pasta tipo «spätzle» elaborada con la inclusión de frijol lupino

Abstract

This research investigates the partial substitution of wheat flour with lupin bean flour in the production of “Spätzle” pasta. The study evaluated the thermal, sensory, and nutritional properties of the resulting formulations. The inclusion of lupin bean flour significantly increased the protein content of the pasta, reaching 24.7% compared to conventional wheat pasta. The determined thermal properties, such as thermal conductivity of 1.6 W/(m·°C), density of 136.56 kg/m³, and specific heat capacity of 1236.07 J/(kg·°C), were adequate to ensure uniform and efficient cooking. In the sensory evaluation, the formulation with 42.5% lupin bean flour (F5) achieved the highest overall acceptance with a mean rating of 3.5. The cost-benefit analysis showed that the production of this pasta is economically viable, with a Net Present Value (NPV) of $2500 and an Internal Rate of Return (IRR) of 18%. These results indicate that “Spätzle” pasta with lupin bean flour is a healthy and economically viable alternative.