<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1390-6542</journal-id>
<journal-title><![CDATA[Enfoque UTE]]></journal-title>
<abbrev-journal-title><![CDATA[Enfoque UTE]]></abbrev-journal-title>
<issn>1390-6542</issn>
<publisher>
<publisher-name><![CDATA[Universidad UTE]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1390-65422025000300044</article-id>
<article-id pub-id-type="doi">10.29019/enfoqueute.1164</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Development and physical-chemical and microbiological characterization of a yogurt-like product, lupine (Lupinus mutabilis Sweet) -based]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vásquez]]></surname>
<given-names><![CDATA[Monserrath]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="AN"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Villacrés]]></surname>
<given-names><![CDATA[Clara]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="AN"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Morales]]></surname>
<given-names><![CDATA[María]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="AN"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cruz]]></surname>
<given-names><![CDATA[Josué]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="AN"/>
</contrib>
</contrib-group>
<aff id="AaN">
<institution><![CDATA[,Universidad Técnica de Cotopaxi  ]]></institution>
<addr-line><![CDATA[Latacunga ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="AaN">
<institution><![CDATA[,Instituto Nacional de Investigaciones Agropecuarias  ]]></institution>
<addr-line><![CDATA[Quito ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="AaN">
<institution><![CDATA[,Universidad Técnica de Cotopaxi  ]]></institution>
<addr-line><![CDATA[Latacunga ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="AaN">
<institution><![CDATA[,Universidad Técnica de Ambato  ]]></institution>
<addr-line><![CDATA[Ambato ]]></addr-line>
<country>Ecuador</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2025</year>
</pub-date>
<volume>16</volume>
<numero>3</numero>
<fpage>44</fpage>
<lpage>51</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_arttext&amp;pid=S1390-65422025000300044&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_abstract&amp;pid=S1390-65422025000300044&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_pdf&amp;pid=S1390-65422025000300044&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: In view of the growing demand for alternatives to animal products, this study presents the development and physicochemical, microbiological and sensory characterization of a yogurt-type product based on lupine milk (Lupinus mutabilis) and starch from arracacha (Arracacia xanthorrhiza). Three versions of the product were formulated with different concentrations of starch, evaluating its proximal composition, polyphenol content, rheological behavior, microbiological profile and sensory acceptance. The results showed that the incorporation of starch did not significantly affect the basic nutritional composition, maintaining an adequate protein and fiber profile. The formulation with 3 % starch (T3) presented higher viscosity, rheological stability and sensory acceptability analysis, standing out in attributes such as flavor, texture and appearance. In addition, the pseudoplastic behavior observed suggests a favorable texture for the consumer. At the microbiological level, all formulations met safety standards, showing an adequate presence of lactic acid bacteria with probiotic potential. Therefore, this work not only highlights the potential of lupin as a base for functional fermented products but also highlights the importance of arracacha starch as a natural stabilizer. The findings open new perspectives for the development of innovative, sustainable and nutritionally balanced plant-based foods, with projection towards the food industry and the growing market of vegan and food intolerant consumers.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: Ante la creciente demanda de alternativas a productos de origen animal, este estudio presenta el desarrollo y caracterización fisicoquímica, microbiológica y sensorial de un producto tipo yogurt a base de leche de lupino (Lupinus mutabilis) y almidón de arracacha (Arracacia xanthorrhiza). Se formularon tres versiones del producto con diferentes concentraciones de almidón, evaluando su composición proximal, contenido de polifenoles, comportamiento reológico, perfil microbiológico y análisis de aceptabilidad sensorial. Donde los resultados evidenciaron que la incorporación de almidón no afectó significativamente la composición nutricional básica, manteniendo un perfil proteico y de fibra adecuado. La formulación con 3 % de almidón (T3) presentó mayor viscosidad, estabilidad reológica y aceptabilidad sensorial, destacándose en atributos como sabor, textura y apariencia. Además, el comportamiento pseudoplástico observado sugiere una textura favorable para el consumidor. A nivel microbiológico, todas las formulaciones cumplieron con los estándares de inocuidad, mostrando una adecuada presencia de bacterias ácido-lácticas con potencial probiótico. Teniendo que este trabajo no solo destaca el potencial del lupino como base para productos fermentados funcionales, sino que también resalta la importancia del almidón de arracacha como estabilizante natural. Los hallazgos abren nuevas perspectivas para el desarrollo de alimentos vegetales innovadores, sostenibles y nutricionalmente balanceados, con proyección hacia la industria alimentaria y el mercado creciente de consumidores veganos y con intolerancias alimentarias.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[milk-like]]></kwd>
<kwd lng="en"><![CDATA[yogurt-like]]></kwd>
<kwd lng="en"><![CDATA[Arracacia xanthorrhiza]]></kwd>
<kwd lng="en"><![CDATA[Lupinus mutabilis Sweet]]></kwd>
<kwd lng="en"><![CDATA[lactic acid bacteria]]></kwd>
<kwd lng="es"><![CDATA[parecido a la leche]]></kwd>
<kwd lng="es"><![CDATA[parecido al yogur]]></kwd>
<kwd lng="es"><![CDATA[Arracacia xanthorrhiza]]></kwd>
<kwd lng="es"><![CDATA[Lupinus mutabilis Sweet]]></kwd>
<kwd lng="es"><![CDATA[bacterias ácido - lácticas]]></kwd>
</kwd-group>
</article-meta>
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