Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Innovating Plant-Based Foods: Physicochemical and Protein Profile of a Vegan Dressing Made from Flaxseed (Linum Usitatissimum), Soybeans (Glycine Max) and Lupin (Lupinus Mutabilis)

Carolina Paz-Yépez^1,2* , Hjalmar Lino-Cortez³ , Grace Medina-Galarza¹ and Ahmed El Salous¹

¹Research Institute “Ing. Jacobo Bucaram Ortiz, PhD.”; Agrarian University of Ecuador, Guayaquil/Guayas-Ecuador.

²Faculty of Health Sciences and Human Development; Technological University ECOTEC- Ecuador, Guayaquil/Guayas-Ecuador.

³Faculty of Agrarian Sciences “Dr. Jacobo Bucaram Ortiz”. Agrarian University of Ecuador. Guayaquil/Guayas-Ecuador. 090104

Corresponding Author Email: cpaz@uagraria.edu.ec

The purpose of the present study was to evaluate the physicochemical characteristics and protein profile of a vegan dressing made from flax (Linum usitatissimum), soybean (Glycine max), and lupin (Lupinus mutabilis), to promote the development of this type of vegan product with significant nutritional characteristics. For this purpose, three treatments and five repetitions of the product formulations were developed. In addition, an ANOVA study with Tukey's test at 5% significance was used to interpret the results of protein, fat, and pH. The protein values for the three proposed treatments ranged from 2.71 - 5.68 %, fat: 52.40 - 54.10 %, and pH: 4.10 - 4.37. Formulation 1 contains the highest levels of lupin flour and flaxseed meal compared to the other two formulations (Soy Beverage 22%, Lupin Flour 9%, and Flaxseed Meal 8%) stood out with the highest protein content (5.68 %), fat (54.10 %) and pH (4.37). Subsequently, the protein profile of this treatment resulting in a higher proportion of the following amino acids: glutamic acid (2.21 g), threonine (0.93 g), and aspartic acid (0.90 g). The vegan dressing's protein profile, with 5.68% total protein, highlights essential and non-essential amino acids, including Glx and Asx, derived from acid hydrolysis, showcasing the nutritional potential of lupin flour and flaxseed meal. Thus, the microbiological quality of this treatment was determined using as a reference the Sanitary Technical Standard (NTS), obtaining molds (20 CFU/g), yeasts (10 CFU/g), and total coliforms (< 10 CFU/g). These results showed the nutritional potential of dressings developed from plants and their safety, becoming an alternative to be considered in these products. The significance of these findings lies in their potential applications in the functional food and plant-based product industry. The high protein content and well-balanced amino acid composition position this dressing as an attractive alternative for consumers seeking plant-based, high-protein condiments. Moreover, the stability in pH and fat content indicates that these formulations could serve as a foundation for further innovation in vegan emulsions, improving their sensory and nutritional attributes.

Amino Acids; Dressing; Physicochemical Characteristics; Protein; Vegan

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