PROTEINS IN MANJAR BLANCO WITH SEEDS OF Lupinus mutabilis Sweet "CHOCHO", ARTISANAL AND INDUSTRIAL

Authors
Frescia Liset Alvarado Castro; Susana Edita Paredes Diaz; Rosa Patricia Gálvez Carrillo; Margarita Ojeda Pereda

Source
Cientifi-k. Vol 6 No 2 (2018): Julio-Diciembre

DOI: dx.doi.org/10.18050/Cientifi-k.v6n2a4.2018
URL: http://revistas.ucv.edu.pe/index.php/CIENTIFI-K/article/view/1758

Abstract
In order to identify if the percentage of proteins present in manjar blancowith the addition of seeds of Lupinus mutabilis sweet "Chocho" is higher in comparison to the artisanal and industrialized manjar blanco, a comparative descriptive research was carried out with a non-experimental design, in which the mentioned seeds were used. They were collected from the Province of Huari in the Department of Ancash. In addition, they were selected and classified respecting their optimal organoleptic characteristics. The sample consisted of 5 grams of three delicatessens: manjar blanco,to which Lupinus mutabilis sweet seeds had been added and which traditionally is known as Tarwi or Chocho,the artisanal and the industrialized. The data collection instrument was an observation guide, which showed  that manjar blanco with upinus mutabilis sweet seeds contains 6.87 grams of protein in 100 grams of sample, in the artisanal manjar blanco 6.10 gr and in the industrialized manjar blanco 4.58 grams. It was concluded that manjar blanco with Lupinus mutabilis sweet seeds has a higher percentage of roteins present with 98.14% compared to the artisanal manjar blanco with 87.14% and the industrialized manjar blancowith 68.35%.

Keywords
Lupinus mutabilis sweet, tarwi, chocho, percentage, proteins