ArticleFoods (Basel, Switzerland)2026
Germinated Andean Lupin Whole Flour as a Partial Soy Protein Isolate Substitute for the Development of High-Moisture Extruded Meat Analogues: Chemometric Evaluation of Technological Properties and Nutritional and Functional Characterization.
Luz María Paucar-Menacho, Anggie Verona-Ruiz, Alicia Lavado-Cruz, Williams Esteward Castillo-Martínez, Wilson Daniel Simpalo-Lopez, Grimaldo Quispe-Santivañez, John Gonzales-Capcha, Wenceslao T Medina, Nathalia de Andrade Neves, Marcio Schmiele
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In one paragraphArticle in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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10 authors.
Luz María Paucar-MenachoDepartamento Académico de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Nuevo Chimbote 02712, Peru.ORCID 0000-0001-5349-6167 Anggie Verona-RuizDepartamento Académico de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Nuevo Chimbote 02712, Peru.ORCID 0000-0002-2247-8713 Alicia Lavado-CruzDepartamento Académico de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Nuevo Chimbote 02712, Peru.ORCID 0000-0001-7226-5225 Williams Esteward Castillo-MartínezDepartamento Académico de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Nuevo Chimbote 02712, Peru.ORCID 0000-0001-6917-1009 Wilson Daniel Simpalo-LopezDepartamento Académico de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Nuevo Chimbote 02712, Peru.ORCID 0000-0002-8397-7145 Grimaldo Quispe-SantivañezEscuela Profesional de Ingeniería Agroindustrial, Universidad Nacional Autónoma Altoandina de Tarma, Junín 12731, Peru.ORCID 0000-0001-6168-8935 John Gonzales-CapchaDepartamento Académico de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Nuevo Chimbote 02712, Peru.ORCID 0000-0001-7310-0502 Wenceslao T MedinaDepartamento Académico de Ingeniería Agroindustrial, Facultad de Ciencias Agrarias, Universidad Nacional del Altiplano de Puno, Puno 21001, Peru.ORCID 0000-0002-4064-2652 Nathalia de Andrade NevesLaboratório de Pesquisa em Bioativos de Plantas (FITOLAB), Departamento de Agronomia, Faculdade de Ciências Agrárias (FCA), Universidade Federal dos Vales do Jequitinhonha e Mucuri (UFVJM), Diamantina 39100-000, Brazil.ORCID 0000-0001-6936-2171 Marcio SchmieleLaboratório Integrado de Cereais e Lipídeos (LICEL), Instituto de Ciência e Tecnologia (ICT), Universidade Federal dos Vales do Jequitinhonha e Mucuri (UFVJM), Diamantina 39100-000, Brazil.ORCID 0000-0001-8830-1710 Funding
Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica PE501082005-2023Conselho Nacional de Desenvolvimento Científico e Tecnológico 312759/2025-8
6 · The paper itselfAbstract
Germinated Andean lupin whole flour (GAL) is rich in protein, dietary fiber, essential amino acids, and bioactive compounds, representing a promising alternative for the development of sustainable plant-based foods. This study investigated the feasibility of partially replacing soy protein isolate (SPI) with GAL in high-moisture extruded meat analogues. A central composite design was applied to evaluate the effects of the GAL ratio (0:100-50:50) and feed moisture content (50-70%) on the technological properties of the extrudates. The Response Surface Methodology was used to model and optimize the process. The incorporation of GAL significantly affected the (
Indexed as
alternative proteinsamino acid compositionAndean legumescircular bioeconomycooking propertiesfibrous structureplant-based foodsprotein quality
Identifiers
PMID42587893
PMCPMC13465302
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