Andean lupin and pecan cakes as sustainable ingredients for breakfast cereals: A by-product approach to functional food development

Comettant-Rabanal R.; Fuentes-Guevara D.Y.; Delgado-Soriano V.; Encina-Zelada C.R.; Chávez-Llerena R.T.; Rimari-Barzola R.; Saldaña E.; Elías-Peñafiel C. · Applied Food Research (2025) · DOI: 10.1016/j.afres.2025.101444

Resumen

This study aimed to enhance corn extrudates with defatted Andean lupine (DLP) and pecan nut (DPP) to improve their nutritional and functional properties. Eleven formulations were developed using a D-optimal mixture design and processed under controlled twin-screw extrusion conditions, varying corn grits (CG) from 60 to 100%, and partially replacing it with DLP and DPP at levels ranging from 0 to 20%. The composition, bioactive compounds (phenolics, tannins, antioxidant capacity), and physical properties were analyzed, along with HPLC quantification of phenolic acids, flavonoids, and catechins. Sensory evaluation was performed using the Temporal Dominance of Sensations (TDS) method with a balanced incomplete block design, followed by a 9-point hedonic scale to assess overall acceptability. The inclusion of high levels of defatted by-products from Andean lupin and pecan, which increased the protein, lipid and fiber contents, exerted a negative synergistic effect on the extrusion process, reducing extrudate expansion. However, the results indicated that formulations containing up to 20% DLP and DPP, or individually up to 14% DLP and 20% DPP, maintained excellent expansion (>3.5) with reduced water absorption and solubility, suggesting lower starch digestibility. DPP significantly enhanced phenolic and tannin content, while DLP contributed protein, fiber, and lipids. Sensory analysis revealed that moderate DLP and DPP levels improved texture and crispiness, whereas excessive DLP led to bitterness. Balanced formulations, particularly those rich in DPP, showed higher acceptability. The enriched extrudates exhibited an improved phenolic profile, positioning them as a nutritious and functional processed food. Copyright

Instituciones: Universidad Nacional Agraria La Molina; Universidad Privada San Juan Bautista; Universidad Nacional de Moquegua