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espanolSe estudio la sustitucion parcial de harina de trigo por harina de lupino (Lupinus mutabilis Sweet) en la produccion de pasta larga utilizando metodologia de superficie de respuesta. Se utilizo un proceso secuencial de dos disenos experimentales. El primero fue un factorial 22 con cuatro puntos centrales. Las variables independientes fueron: cantidad de harina de lupino y huevo. Posteriormente se realizo un diseno central compuesto (DCC). Los resultados en el primer diseno indicaron modelos significativos para la humedad e indice de solubilidad en agua (ISA). El DCC mostro que la humedad, perdida de solidos e indice de absorcion de agua (IAA) presentaron modelos significativos. Al aumentar la harina de lupino y huevo en la formulacion incremento el valor de IAA y de perdida de solidos. Finalmente, con la funcion de deseabilidad se determino la mejor formulacion para la obtencion de una pasta mas nutritiva y de buena calidad con 25% de harina de lupino y 18% de huevo. EnglishThe partial substitution of wheat flour by lupine flour (Lupinus mutabilis Sweet) in the elaboration of long pasta has been analyzed using the response surface methodology. Two sequential experimental designs were performed. The first one was a 22 factorial design with four central points. The independent variables considered were: the amount of lupine flour and eggs. Subsequently, a central composed design (CCD) was performed. Results from the factorial experiment showed significant models for moisture and water absorption index (IAA). The CCD showed that moisture, solids loss and water absorption index presented significant models. Increasing the lupine flour and egg in the formulation increased the value of IAA and the loss of solids. Finally, with the desirability function was determined the best formulation to obtain a more nutritious and good quality pasta with 25% of lupine flour and 18% of egg.

Sustitución Parcial de Harina de Trigo por Harina de Lupino ( Lupinus mutabilis Sweet) en la Producción de Pasta Larga