Design of lattice simplex mixtures as a statistical tool for the inclusion of cowpea bean flour (Vigna unguiculata) in a cheese stick formulation

The cowpea bean, recognized as Cowpea (Vigna unguiculata L. Walp.), is an important crop in low-income populations due to its nutritional properties. A mixture analysis was used to obtain the formulation of dough for frozen products, type cheese sticks, including cowpea bean flour (Vigna unguiculata). The frozen sensory evaluation was carried out using an acceptance test with a 7-point hedonic scale with 91 untrained panelists of both sexes of variable age between 17 and 62 years. Of the treatments studied, the evaluating panel showed the greatest preference, for which the largest fraction of cowpea flour constituted it. The addition of cowpea flour in a higher proportion has a significant effect on the product's nutritional and sensory properties. Cowpea flour is indicated to partially replace wheat flour in frozen cheese sticks because it improves its flavor, color, texture, and overall impression, providing a more nutritious product made with native raw materials.

Keywords: sensory analysis, nutritional quality, cowpea (Vigna unguiculata L. Walp).