Enriched bread with Lupinus mutabilis and Hordeum vulgare germinated flour: Physicochemical and sensory properties

Currently, there is growing interest in developing enriched breads with greater nutritional and functional value by incorporating germinated cereals and underutilized legumes as alternative sources of bioactive compounds and macronutrients of technological interest. In this context, this study aimed to evaluate the partial substitution of wheat flour with germinated barley flour (Hordeum vulgare) and tarwi (Lupinus mutabilis) flour in breadmaking, using a completely randomized design with nine treatments. Unlike previous studies that have evaluated L. mutabilis or sprouted cereals independently, this research addresses for the first time the synergistic effect of this combination and evaluates its effect on their physicochemical and sensory properties. The physicochemical, colorimetric, textural, and sensory properties of the products obtained from the direct flour blending method were analyzed. The optimal formulation consisted of 80% wheat flour, 10% Lupinus mutabilis flour, and 10% germinated barley flour, with 288.20±33.60 mg GAE 100 g⁻¹, 12.69±0.04% protein, 10.11±0.11% fat, 0.32±0.02% crude fiber, a hardness score of 14.39±0.15 N, a chewiness score of 2.96±0.62 N, an average acceptability score of 6.30, and a purchase intention score of 4.18. Sensory analysis using Polarized Sensory Positioning and Rate All That Apply tests allowed for the differentiation of the samples into five distinct groups based on their sensory attributes. In conclusion, the controlled partial substitution with both flours improves the nutritional profile of the bread without significantly compromising its sensory quality.