Valorización del lupino (lupinus mutabilis) y del subproducto de lavado de las semillas, mediante la producción de carne vegetal, sustituto lácteo y extracción de principios bioactivos.

Abstract

The objective of this work was the development of textured plant-based meat from of lupine’s (Lupinus mutabilis) agroindustrial by-products at laboratory and semi-industrial scale. Textured vegetable protein is a food product analogous to meat of animal origin, which has nutritional content, appearance, and texture, similar to traditional meat products. Protein texturing was carried out through an extrusion process. First, the raw material and defatted flour was prepared for extrusion. The defatting of the flour was performed with green solvents, which allowed to obtain a defatted residual cake with a high amount of protein. Once the defatted lupine flour was obtained, it was conditioned by humidification and pH regulation, a simple screw extrusion technology was used for the texturing process. This unitary operation allowed the structure of the protein to change for the elaboration of the product "plant-based meat". The textured protein is an alternative for the consumption of red meat and contributes to one of the goals of the United Nations in regard to reduce the consumption of bovine meat; bovines are animals that produce methane, a gas that causes the greenhouse effect.