Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn.

The need for partial or total substitution of animal protein sources by vegetable sources of high protein quality with good sensory acceptance is a promising alternative. The objective was to develop a hamburger with vegetable protein using a mixture design based on quinoa (), Peruvian Andean corn () and Andean lupine (). The design of these mixtures allowed obtaining eleven formulations, three of which were selected for complying with the amino acid intake for adults recommended by FAO.