[Sensory characterization of lupin pudding using surface response methodology]

Area of Science:

• Food Science
• Nutritional Science
• Diabetic Nutrition

Context:

• Developing specialized food products for diabetic populations requires careful formulation to balance nutritional content and sensory appeal.
• Sweet lupin flour (Lupinus albus c.v. Multolupa) offers a high-protein, high-lipid alternative for nutritional enhancement.
• Carrageenan is a common hydrocolloid used for texture modification in dairy and dessert products.

Purpose:

• To optimize a commercial pudding formula for diabetic individuals by incorporating full-fat sweet lupin flour and carrageenan.
• To determine the ideal concentrations of lupin flour and carrageenan that enhance the sensory attributes of the pudding.
• To assess the impact of these ingredients on the overall sensory quality and acceptability of the pudding.

Summary:

• Response surface methodology was employed to systematically vary lupin flour (39.6% protein, 13.0% lipid) and carrageenan concentrations.
• Nine pudding formulations were sensorially evaluated by trained judges for appearance, aroma, taste, color, and texture.
• Optimal ingredient levels were identified as 7-11% lupin flour and 0.4-0.5% carrageenan, confirmed by hedonic acceptability tests.

Impact:

• Provides a scientifically validated range for incorporating lupin flour and carrageenan into diabetic-friendly puddings.
• Enhances the potential for developing palatable and nutritionally improved dessert options for individuals with diabetes.
• Contributes to the growing body of research on functional food ingredients for managing dietary needs in specific health conditions.