Sensory and nutritional analysis of a delicacy made with cow's milk and vegan soy drink (Glycine max), quinoa (Chenopodium quinoa) and lentil (Lens culinaris)

Abstract

Introduction: soy is the most abundant and valuable source of vegetable proteins, since in addition to being of high quality, it has an adequate content of essential amino acids that represent important health benefits. Lentils provide essential nutrients and vitamins for the body and are of great relevance for health due to their energy value. Quinoa is a superfood that must be revalued; Ecuadorians must be motivated to consume it more. Objectives: based on this background, it is proposed to sensory and nutritionally evaluate a delicacy made from cow's milk and vegan soy, quinoa and lentil drinks, for which different delicacy formulations were evaluated, using a completely randomized block design to determine the treatment with the greatest sensory acceptance, it was analyzed bromatologically and microbiologically. Methodology: The type of research was experimental with an exploratory level of knowledge, applying a completely randomized block design. Results: the best sensorially evaluated treatment was treatment T2 made with 30% soy; 15% lentil and 15% quinoa, since it obtained greater acceptance in each of its evaluated variables: color, smell, flavor and texture. Conclusions: according to the analyzes carried out, it presented 6.80% protein, 267.51 Kcal/100 mL of energy, the fat content was 3.55% and carbohydrates 55.14%. Based on the microbiological results, which showed absence (< 10 CFU/g) of mesophilic aerobes, total coliforms, fungi and yeasts, it is estimated that its useful life is at least 30 days. General study area: Industry and Production. Specific study area: Agroindustry. Study type: Original.