Nutritional composition of a product such as Lupine Hummus and Dried Tomato
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Abstract
The present investigation was developed to evaluate the nutritional content and determine the organoleptic acceptance of a hummus-type product using lupine and dehydrated tomato as the main raw material, which are produced locally in the Ecuadorian territory, promoting the production and generating the industrialization of Andean products accessible and beneficial for health. A formulation was developed applying 56% lupine and 30% dehydrated tomato, the nutritional content was evaluated obtaining the following results: 30.51% protein, 7.12% fiber, 10.43% carbohydrates; 3.2mg/100g iron; 7.2 mg / 100 g of calcium and finally 5.90% of total fat, presenting a higher protein content and sensory acceptance compared to a commercial hummus, thus showing that the application of lupine affects the nutritional value of the product and the dehydrated tomato. in the sensory acceptance of the panelists.
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Carolina Alicia Paz-Yépez , Universidad Agraria del Ecuador - Ecuador
https://orcid.org/0000-0001-9547-2817
PhD in Science, Technology and Food Management, research teacher. Participation in international R&D projects financed by the European Union and Horizon 2020 within the framework of financing for research and innovation, developing studies of factors related to the digestibility of food matrices and their subsequent accessibility and bioavailability of nutrients. Highlighting participation in international and national conferences and publications in scientific journals.
Felipe Ricardo Zapata-Becerra , Universidad Agraria del Ecuador - Ecuador
Agricultural Engineer Agro-industrial mention, experience in development of degree work related to products with a Plant-based Diet approach. Specialized in Level II Forestry Operations, identification and management of hazardous materials and incident management.
Mariana Narcisa Gavilanes-Tomalá , Universidad Agraria del Ecuador - Ecuador
https://orcid.org/0000-0001-9253-6387
Agricultural Engineer Agro-industrial mention, experience in development of degree work related to improvement of technological processes in vegan products. Participation in scientific articles.
Ana Maria Campuzano-Vera , Universidad Agraria del Ecuador - Ecuador
https://orcid.org/0000-0003-0010-4267
Food Engineer, Master in Food Sciences, studying a PhD in Biotechnology and Industrial Bioprocesses applied to Agrifood and the Environment. Experience in quality management system audits in food industries. Tutor teacher of degree projects, Agrarian University of Ecuador. Publications in scientific journals.
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