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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Autores principales:	Chavarri-Uriarte, Brando J., Santisteban-Murga, Luz N.R., Tito-Tito, Amy B., Saintila, Jacksaint, Calizaya Milla, Yaquelin Eveling
Formato:	Artículo
Lenguaje:	inglés
Publicado:	2025
Materias:	Acceptability Nutritional value Iron Protein isolates Cushuro Vegan cheese
Acceso en línea:	Enlace permanente (DOI o Handle) Enlace permanente (DOI o Handle)
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