Efecto de la proporción harina de pajuro (Erythrina edulis) y ñuña (Phaseolus vulgaris L.) en la aceptabilidad sensorial de una sopa instantánea
No Thumbnail Available
Date
2025
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Universidad Nacional de Trujillo
Abstract
El objetivo de la investigación fue evaluar la proporción de harina de pajuro (Erythrina edulis) y ñuña (Phaseolus vulgaris L.) en la aceptabilidad sensorial de una sopa instantánea en estudiantes de la Universidad Nacional de Trujillo-Filial Huamachuco. Se realizaron cuatro formulaciones de sopa instantánea con diferentes proporciones de las harinas de pajuro y ñuña, combinadas con zapallo, hierba buena, pimentón, ajo en polvo, cebolla en polvo y sal yodada. Estas formulaciones fueron sometidas a una prueba sensorial aplicada a cuatro grupos de 25 personas cada uno, todos estudiantes universitarios, quienes evaluaron las muestras en términos de color, sabor, olor, consistencia y aceptabilidad general, utilizando una escala hedónica de 9 puntos. Los resultados obtenidos mostraron que la formulación F2 (con 29.4 % de harina de pajuro y 36.76 % de harina de ñuña) fue la más apreciada en cuanto a color y sabor. Sin embargo, la formulación F1 (con 22.05 % de harina de pajuro y 44.11 % de harina de ñuña) recibió las mejores calificaciones en cuanto a olor, consistencia y aceptabilidad general, lo que la convirtió en la opción preferida por los panelistas. Además, se llevó a cabo un análisis físico-químico de la formulación más aceptada (F1), cuyo contenido en proteínas, fibra y carbohidratos fue destacable. La sopa mostró un valor energético de 364.78 kcal/100 g y una humedad de 8.43 %. Estos resultados indican que la combinación de harinas de pajuro y ñuña, junto con los ingredientes adicionales, no solo ofrece una buena aceptación sensorial, sino también propiedades nutricionales destacables, que pueden contribuir a la elaboración de productos funcionales y accesibles para diversas poblaciones.
ABSTRACT The objective of the research was to evaluate the proportion of pajuro flour (Erythrina edulis) and ñuña (Phaseolus vulgaris L.) in the sensory acceptability of an instant soup in students of the National University of Trujillo-Huamachuco Branch. Four instant soup formulations were made with different proportions of pajuro and ñuña flours, combined with pumpkin, mint, paprika, garlic powder, onion powder and iodized salt. These formulations were subjected to a sensory test applied to four groups of 25 people each, all university students, who evaluated the samples in terms of color, flavor, smell, consistency and general acceptability, using a 9-point hedonic scale. The results obtained showed that formulation F2 (with 29.4 % pajuro flour and 36.76 % ñuña flour) was the most appreciated in terms of color and flavor. However, formulation F1 (with 22.05 % pajuro flour and 44.11 % ñuña flour) received the highest ratings in terms of smell, consistency and overall acceptability, making it the preferred option by the panelists. In addition, a physical-chemical analysis was carried out on the most accepted formulation (F1), whose protein, fiber and carbohydrate content were remarkable. The soup showed an energy value of 364.78 kcal/100 g and a moisture content of 8.43 %. These results indicate that the combination of pajuro and ñuña flours, together with the additional ingredients, not only offers good sensory acceptance, but also remarkable nutritional properties, which can contribute to the development of functional and accessible products for various populations.
ABSTRACT The objective of the research was to evaluate the proportion of pajuro flour (Erythrina edulis) and ñuña (Phaseolus vulgaris L.) in the sensory acceptability of an instant soup in students of the National University of Trujillo-Huamachuco Branch. Four instant soup formulations were made with different proportions of pajuro and ñuña flours, combined with pumpkin, mint, paprika, garlic powder, onion powder and iodized salt. These formulations were subjected to a sensory test applied to four groups of 25 people each, all university students, who evaluated the samples in terms of color, flavor, smell, consistency and general acceptability, using a 9-point hedonic scale. The results obtained showed that formulation F2 (with 29.4 % pajuro flour and 36.76 % ñuña flour) was the most appreciated in terms of color and flavor. However, formulation F1 (with 22.05 % pajuro flour and 44.11 % ñuña flour) received the highest ratings in terms of smell, consistency and overall acceptability, making it the preferred option by the panelists. In addition, a physical-chemical analysis was carried out on the most accepted formulation (F1), whose protein, fiber and carbohydrate content were remarkable. The soup showed an energy value of 364.78 kcal/100 g and a moisture content of 8.43 %. These results indicate that the combination of pajuro and ñuña flours, together with the additional ingredients, not only offers good sensory acceptance, but also remarkable nutritional properties, which can contribute to the development of functional and accessible products for various populations.
Description
Keywords
Pajuro, Ñuña, Sopa instantánea, Aceptabilidad sensorial