SENSORY CHARACTERIZATION OF LUPIN PUDDING USING SURFACE RESPONSE METHODOLOGY

Full fat sweet lupin flour (Lupinus albus c.v. Multolupa) with 39.6% p rotein and 13.0% lipid content, and carrageenan were used to incorpora te them to commercial pudding formula with the specific purpose to pre pare an optimized pudding for diabetic people. Using response surface methodology, several experimental pudding trails were prepared and sen sorially assessed to optimize the variables that may influence the ove rall sensory quality of pudding meals. Different concentrations of lup in flour and carrageenan were tested simultaneously at three levels ea ch parameter, requiring nine combinations to be analyzed for a panel o f eleven trained judges. Appereance, aroma, taste, color, texture were tested to determine total sensory quality using a composite scoring t est. It was concluded that appropriate concentration of lupin flour ra nge from 7% to 11%, and carrageenan from 0,4% to 0,5% to be added to t he pudding formulation. This result was confirmed by hedonic test of a cceptability.