Mindani Cáceres, Carmen GiselaIbañez Quispe, VladimiroBaldeón, Edwin O.Cahuana Jorge, José LuisCalizaya Llatasi, Fredy GrimaldoOre Areche, FranklinParicanaza Ticona, Danitza CorinaBarrera Condori, José ManuelCastro Arata, Daphne HeelaLuque Vilca, Olivia MagalyChoque Rivera, Tania JakelineCorilla Flores, Denis DanteCalla Huayapa, Maxgabriel Alexis2026-03-042026-03-042025-08-23Cáceres, C.G.M., Quispe, V.I., Baldeón, E.O. et al. Strategic modulation of lime concentration to optimize chemical composition, microbial stability, and sensory quality in quispiño dough formulation. Discov Food 5, 280 (2025). https://doi.org/10.1007/s44187-025-00566-510.1007/S44187-025-00566-5https://hdl.handle.net/20.500.14845/427This study investigates the impact of varying lime concentrations (0.1–0.9%) on the chemical composition, microbial stability, color, texture, and sensory properties of quispiño dough. Lime concentrations ranging from 0.1 to 0.9% were analyzed. The results demonstrated that higher lime concentrations significantly reduced moisture, protein, pH, total phenols, fat, and fiber content, while increasing ash content. Microbial stability improved with higher lime concentrations, leading to substantial reductions in total viable count (TVC), yeast, mold, and the complete absence of E. coli at concentrations of 0.5% and above. Color analysis revealed a decrease in lightness (L) and increases in redness (a) and yellowness (b), especially after cooking. Texture profile analysis (TPA) indicated that higher lime levels led to softer dough, characterized by reduced hardness, elasticity, and cohesiveness. Sensory evaluation confirmed that the overall acceptability of the dough decreased as lime concentration increased, with significant declines in flavor, texture, and appearance at concentrations above 0.5%.enghttps://purl.org/coar/access_right/c_abf2https://creativecommons.org/licenses/by-nc-sa/4.0/deed.esLime optimizationMicrobial safetyTextural modificationColor analysisSensory acceptabilityhttps://purl.org/coar/resource_type/c_6501