Preparation of a drink based on soy (Glycin max) and morocho blanco (Zea mays) variety morochon, as an alternative for consumption of vegetable protein

Abstract

The preparation of a drink based on soy (Glycine max) and white morocho (Zea mays variety morochon) arises from the need to generate protein drinks from cereals. The methodology used is based on a completely randomized experimental design, where 6 treatments with 3 replications were obtained, obtaining 18 experimental units. The sensory evaluation was carried out on a tasting panel of 60 students from the Agroindustrial Engineering school, using hedonic tests with 5 points, taking into account the characteristics of smell, color, flavor, and texture. Through the statistical analysis, the variance of the experimental treatments applied was taken into account, the Kruskal Wallis test was used to establish if there were significant differences between the treatments, and through the Tukey comparison test the best formulation was determined, the same which was subjected to physical-chemical (protein, °Brix, pH) and microbiological (Total Coliforms and E. coli) analysis, the combination of 60% soy and 40% morocho, generated high ratings in the parameters odor, texture and flavor. The results were found within the ranges stipulated by the NTE INEN 3028 and NTE INEN 2337 standards. In conclusion, we define that, if we increase the percentage of soy, we increase the protein in the drink, but it is not pleasant to the consumer, standardizing the percentages with morocho we present a pleasant drink with optimal protein parameters.