Fermented Drink of Whey Enriched with Different Portions of Tarwi (Lupinus Mutabilis)

Abstract

The objective of the present investigation is to obtain an optimal formulation for the elaboration of a fermented beverage from whey enriched with tarwi. The research was carried out in the laboratories of biochemistry, processes, and microbiology of the Professional School of Agroindustrial Engineering of the National University Federico Villarreal (UNFV). The Taguchi methodology was used in the formulation and optimization process, which allowed us to work with three control factors: fresh milk (LF), whey (LC) and tarwi flour (HT), with two levels of work and four runs Experimental The formulations to which sensory acceptability analysis (AS) determined by taste, color and smell were obtained. The F4 formulation (50% LC, 40% LF, and 5% HT) obtained the highest score with an AS (4.49) equivalent to "Moderately liked," Signal to Noise ratio (13,045). The factor with the most significant influence in the elaboration of the fermented whey drink enriched with tarwi depending on the sensory acceptability determined by the S / R was fresh milk (1.78). The addition of tarwi flour does affect the sensory acceptability of the product according to the S / R and the response surface method, and they determine that the higher the amount of tarwi flour shows lower acceptability of the product.