Villarroel M, Biolley E, Miranda H, Wittig E, Catalán M
Universidad de La Frontera, Chile.
Arch Latinoam Nutr. 1996 Sep;46(3):230-3.
Full fat sweet lupin flour (Lupinus albus c.v. Multolupa) with 39.6% protein and 13.0% lipid content, and carrageenan were used to incorporate them to commercial pudding formula with the specific purpose to prepare an optimized pudding for diabetic people. Using response surface methodology, several experimental pudding trails were prepared and sensorially assessed to optimize the variables that may influence the overall sensory quality of pudding meals. Different concentrations of lupin flour and carrageenan were tested simultaneously at three levels each parameter, requiring nine combinations to be analyzed for a panel of eleven trained judges. Appearance, aroma, taste, color, texture were tested to determine total sensory quality using a composite scoring test. It was concluded that appropriate concentration of lupin flour range from 7% to 11%, and carrageenan from 0.4% to 0.5% to be added to the pudding formulation. This result was confirmed by hedonic test of acceptability.
全脂甜羽扇豆粉（白羽扇豆品种Multolupa）的蛋白质含量为39.6%，脂质含量为13.0%，将其与卡拉胶加入商业布丁配方中，目的是为糖尿病患者制备一种优化的布丁。采用响应面法，制备了多个实验性布丁样品并进行感官评估，以优化可能影响布丁整体感官质量的变量。每个参数同时在三个水平上测试不同浓度的羽扇豆粉和卡拉胶，这需要分析九种组合，由一组十一名经过培训的评委进行评判。通过综合评分测试对外观、香气、味道、颜色、质地进行测试，以确定整体感官质量。得出的结论是，布丁配方中应添加的羽扇豆粉适宜浓度为7%至11%，卡拉胶为0.4%至0.5%。这一结果通过可接受性的享乐测试得到了证实。
