Optimization of high-protein hybrid beef patties enriched with andean ingredients for older adults using mixture design

Contreras-López E.; Rojas-Ayerve T.; Salvá-Ruiz B.K.; Ramos-Delgado D.D.; Ramos-Escudero F.; Salazar-Salvatierra M.E. · Food and Humanity (2026) · DOI: 10.1016/j.foohum.2026.101431

Resumen

In this study, hybrid beef patties for older adults were developed using Andean ingredients including Lupinus mutabilis (tarwi) flour (TF) and Corryocactus brevistylus (sanky) peel powder (SP). A D -Optimal mixture design with constraints of TF (0−20), SP (0−5), and beef (80−100) was applied to optimize physicochemical, techno-functional, and textural properties. The evaluated responses included pH, instrumental color (L, a*, b*, C*, h°), texture profile analysis (cohesiveness, hardness, chewiness); techno-functional properties (water-holding capacity, cooking loss, cooking yield, shrinkage), moisture content and protein content. Protein content increased with the interaction between beef and TF, whereas chewiness and hardness decreased with the incorporation of TF and SP, particularly through the interaction of SP with both the meat and the TF. Numerical optimization identified two optimal formulations (O-1 and O-2). The optimized patties contained 19.19–20.36 g of protein per100 g, meeting the criteria for “high protein” foods and providing more than 40% of the recommended daily protein intake for older adults per serving. The predictive performance of the developed models was successfully validated using multiple statistical criteria. This is the first study to simultaneously incorporate tarwi flour and sanky peel powder into hybrid beef patties intended for older adults using a D -optimal mixture design approach. These findings support the development of innovative meat products based on underutilized Andean ingredients with potential application in foods designed for older adults.

Instituciones: Universidad Nacional Mayor de San Marcos; Universidad Nacional Agraria La Molina; Universidad San Ignacio de Loyola; Universidad Le Cordon Bleu