Sensory evaluation and physicochemical properties of set-type yoghurt fortified with andean lupin (Lupinus mutabilis) proteins

Abstract

Abstract. The aim of this study was to evaluate the sensory characteristics and the physicochemical properties of high-protein yoghurt fortified with Andean lupin (Lupinus mutabilis) protein concentrate. Formulations with 0.5, 1 and 1.5% of protein concentrate (containing 69% proteins, 4% fats and 21% carbohydrates) were obtained using a commercial starter culture and cow´s milk. The acceptability for colour, flavour, texture and taste was evaluated with a hedonic 9-point scale and 100 adults aged between 18-59 years. Participants selected the attributes more convenient to describe the yoghurts using the CATA (Check-All-That-Apply) test. The chemical composition, pH and acidity as well as the textural properties were evaluated. The yoghurt with 0.5% lupin protein concentrate was acceptable according to the sensory attributes. The protein concentrate, when adding at 1 and 1.5%, increased the bitterness, the residual taste and astringency of formulations. The pH values and lactic acid content in fortified products were similar to the control sample, however the syneresis was lower. The yoghurt with 0.5%. The addition of fruits, cereals or honey could be a strategy to increase the acceptability according to participants´ perceptions. The use of yoghurt as dressings in salads could also be a novel form of consumption.The set-type yoghurt fortified with Andean lupin proteins could be alternatives to increase the daily intake of proteins, however some sensory properties should be optimized