Evaluation of sensory acceptability and iron content of vegan cheeses produced with protein legume isolates and Cushuro algae (Nostoc sphaericum)
• Lupin-based vegan cheese has higher protein and iron content than other formulations. • Cushuro algae inclusion improves the nutritional profile of vegan cheeses. • Lupin and chickpea cheeses were most acceptable in sensory evaluations. In recent years, plant-based diets have gained popularity due...
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| Formato: | Artículo |
| Lenguaje: | inglés |
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2025
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| Acceso en línea: | Enlace permanente (DOI o Handle) Enlace permanente (DOI o Handle) |
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| author | Chavarri-Uriarte, Brando J. Santisteban-Murga, Luz N.R. Tito-Tito, Amy B. Saintila, Jacksaint Calizaya Milla, Yaquelin Eveling |
| author_browse | Calizaya Milla, Yaquelin Eveling Chavarri-Uriarte, Brando J. Saintila, Jacksaint Santisteban-Murga, Luz N.R. Tito-Tito, Amy B. |
| author_facet | Chavarri-Uriarte, Brando J. Santisteban-Murga, Luz N.R. Tito-Tito, Amy B. Saintila, Jacksaint Calizaya Milla, Yaquelin Eveling |
| author_sort | Chavarri-Uriarte, Brando J. |
| collection | Producción científica |
| description | • Lupin-based vegan cheese has higher protein and iron content than other formulations. • Cushuro algae inclusion improves the nutritional profile of vegan cheeses. • Lupin and chickpea cheeses were most acceptable in sensory evaluations. In recent years, plant-based diets have gained popularity due to their health benefits, contributions to animal welfare, and positive impact on environmental sustainability. The objective of this study is to evaluate the sensory acceptability and iron content of vegan cheeses produced with legume protein isolates (LPI), including lupin (Lupinus mutabilis Sweet), black beans (Phaseolus vulgaris L.), and chickpea (Cicer arietinum), as well as cushuro algae (CA). A quantitative experimental study was conducted to evaluate the acceptability and iron content of vegan cheeses. The formulations included LPI and CA. The sample consisted of 127 students selected by probability sampling. Just-about-Right (JAR) method was used to evaluate flavor, odor, texture, and color on a scale of 1 to 9. The Kruskal-Wallis test was applied and the data were analyzed using SPSS v. 26. The nutritional composition showed significant differences ( p < 0.001), with lupin cheese (LC) highlighting its high protein and iron content. Sensory evaluation revealed that LC received the highest scores, followed by chickpea cheese (CC). The inclusion of LPI and CA in vegan cheeses represents a significant improvement in their nutritional value and acceptability, offering a promising strategy to combat malnutrition and anemia in vulnerable populations. |
| format | Article |
| id | oai:cris.upeu.edu.pe:20.500.15037/272 |
| institution | UPeU |
| language | English |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| record_format | dspace |
| spelling | oai:cris.upeu.edu.pe:20.500.15037/2722026-11-02T12:57:04ZEvaluation of sensory acceptability and iron content of vegan cheeses produced with protein legume isolates and Cushuro algae (Nostoc sphaericum)Chavarri-Uriarte, Brando J.Santisteban-Murga, Luz N.R.Tito-Tito, Amy B.Saintila, JacksaintCalizaya Milla, Yaquelin EvelingAcceptabilityNutritional valueIronProtein isolatesCushuroVegan cheese• Lupin-based vegan cheese has higher protein and iron content than other formulations. • Cushuro algae inclusion improves the nutritional profile of vegan cheeses. • Lupin and chickpea cheeses were most acceptable in sensory evaluations. In recent years, plant-based diets have gained popularity due to their health benefits, contributions to animal welfare, and positive impact on environmental sustainability. The objective of this study is to evaluate the sensory acceptability and iron content of vegan cheeses produced with legume protein isolates (LPI), including lupin (Lupinus mutabilis Sweet), black beans (Phaseolus vulgaris L.), and chickpea (Cicer arietinum), as well as cushuro algae (CA). A quantitative experimental study was conducted to evaluate the acceptability and iron content of vegan cheeses. The formulations included LPI and CA. The sample consisted of 127 students selected by probability sampling. Just-about-Right (JAR) method was used to evaluate flavor, odor, texture, and color on a scale of 1 to 9. The Kruskal-Wallis test was applied and the data were analyzed using SPSS v. 26. The nutritional composition showed significant differences ( p < 0.001), with lupin cheese (LC) highlighting its high protein and iron content. Sensory evaluation revealed that LC received the highest scores, followed by chickpea cheese (CC). The inclusion of LPI and CA in vegan cheeses represents a significant improvement in their nutritional value and acceptability, offering a promising strategy to combat malnutrition and anemia in vulnerable populations.Articlehttps://doi.org/10.1016/j.focha.2025.10092410.1016/j.focha.2025.100924https://hdl.handle.net/20.500.15037/272W4407461750enFood Chemistry Advances2772-753X2025-02-132026-06-13T08:09:22Z2026-06-13T08:09:22Z |
| spellingShingle | Acceptability Nutritional value Iron Protein isolates Cushuro Vegan cheese Chavarri-Uriarte, Brando J. Santisteban-Murga, Luz N.R. Tito-Tito, Amy B. Saintila, Jacksaint Calizaya Milla, Yaquelin Eveling Evaluation of sensory acceptability and iron content of vegan cheeses produced with protein legume isolates and Cushuro algae (Nostoc sphaericum) |
| title | Evaluation of sensory acceptability and iron content of vegan cheeses produced with protein legume isolates and Cushuro algae (Nostoc sphaericum) |
| title_full | Evaluation of sensory acceptability and iron content of vegan cheeses produced with protein legume isolates and Cushuro algae (Nostoc sphaericum) |
| title_fullStr | Evaluation of sensory acceptability and iron content of vegan cheeses produced with protein legume isolates and Cushuro algae (Nostoc sphaericum) |
| title_full_unstemmed | Evaluation of sensory acceptability and iron content of vegan cheeses produced with protein legume isolates and Cushuro algae (Nostoc sphaericum) |
| title_short | Evaluation of sensory acceptability and iron content of vegan cheeses produced with protein legume isolates and Cushuro algae (Nostoc sphaericum) |
| title_sort | evaluation of sensory acceptability and iron content of vegan cheeses produced with protein legume isolates and cushuro algae nostoc sphaericum |
| topic | Acceptability Nutritional value Iron Protein isolates Cushuro Vegan cheese |
| topic_facet | Acceptability Nutritional value Iron Protein isolates Cushuro Vegan cheese |
| url | https://doi.org/10.1016/j.focha.2025.100924 https://hdl.handle.net/20.500.15037/272 |
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