Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking
The aim of the present research was to determine if the developed ovo−vegetarian sausage (SO), which was made with 15% chickpea flour, 51% albumin and 34% soy protein concentrate, exhibited improved physicochemical and sensory characteristics compared to vegetarian sausages available on the local ma...
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| Formato: | Artículo |
| Lenguaje: | inglés |
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Multidisciplinary Digital Publishing Institute (MDPI)
2024
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| author | Carhuancho-Colca, Karen P. Silva Paz, Reynaldo Justino Elías-Peñafiel, Carlos Salvá-Ruiz, Bettit K. Encina-Zelada, Christian R. |
| author_browse | Carhuancho-Colca, Karen P. Elías-Peñafiel, Carlos Encina-Zelada, Christian R. Salvá-Ruiz, Bettit K. Silva Paz, Reynaldo Justino |
| author_facet | Carhuancho-Colca, Karen P. Silva Paz, Reynaldo Justino Elías-Peñafiel, Carlos Salvá-Ruiz, Bettit K. Encina-Zelada, Christian R. |
| author_sort | Carhuancho-Colca, Karen P. |
| collection | Producción científica |
| description | The aim of the present research was to determine if the developed ovo−vegetarian sausage (SO), which was made with 15% chickpea flour, 51% albumin and 34% soy protein concentrate, exhibited improved physicochemical and sensory characteristics compared to vegetarian sausages available on the local market (classic vegan sausage, SC; vegan fine herb sausage, SH; and quinoa sausage, SQ). According to the physicochemical results, the developed sample, SO, presented significant differences (p < 0.05) compared to the others, including higher protein content, lower pH and a higher a* value. Three types of sensory analyses were conducted—flash profile, overall liking and purchase intention (to determine consumers’ willingness to purchase the product)—with the first involving 15 consumers and the second and third involving 60 participants each. Descriptors for each sample were determined using the vocabulary provided by consumers in the flash profile analysis. Descriptors for SO included ‘elastic’, ‘smell of cooked corn’, ‘characteristic flavor’, ‘pasty’, ‘soft’ and ‘pastel color’, contributing to its greater overall liking and purchase intention compared to the others. Through the hierarchical multiple factor analysis, a positive correlation was observed between the texture and sensory descriptors of the flash profile. Conversely, a correlation was found between the physicochemical characteristics (pH, aw, color) and overall liking and purchase intention. |
| format | Article |
| id | oai:cris.upeu.edu.pe:20.500.15037/2925 |
| institution | UPeU |
| language | English |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | Multidisciplinary Digital Publishing Institute (MDPI) |
| publisherStr | Multidisciplinary Digital Publishing Institute (MDPI) |
| record_format | dspace |
| spelling | oai:cris.upeu.edu.pe:20.500.15037/29252026-10-30T17:10:03ZComparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer LikingCarhuancho-Colca, Karen P.Silva Paz, Reynaldo JustinoElías-Peñafiel, CarlosSalvá-Ruiz, Bettit K.Encina-Zelada, Christian R.Purchase IntentionTexture Profile AnalysisOverall LikingFlash ProfileSensory DescriptorsHedonic ScalePlant Based SausagesThe aim of the present research was to determine if the developed ovo−vegetarian sausage (SO), which was made with 15% chickpea flour, 51% albumin and 34% soy protein concentrate, exhibited improved physicochemical and sensory characteristics compared to vegetarian sausages available on the local market (classic vegan sausage, SC; vegan fine herb sausage, SH; and quinoa sausage, SQ). According to the physicochemical results, the developed sample, SO, presented significant differences (p < 0.05) compared to the others, including higher protein content, lower pH and a higher a* value. Three types of sensory analyses were conducted—flash profile, overall liking and purchase intention (to determine consumers’ willingness to purchase the product)—with the first involving 15 consumers and the second and third involving 60 participants each. Descriptors for each sample were determined using the vocabulary provided by consumers in the flash profile analysis. Descriptors for SO included ‘elastic’, ‘smell of cooked corn’, ‘characteristic flavor’, ‘pasty’, ‘soft’ and ‘pastel color’, contributing to its greater overall liking and purchase intention compared to the others. Through the hierarchical multiple factor analysis, a positive correlation was observed between the texture and sensory descriptors of the flash profile. Conversely, a correlation was found between the physicochemical characteristics (pH, aw, color) and overall liking and purchase intention.Article10.3390/foods131117332-s2.0-85195859547https://hdl.handle.net/20.500.15037/2925enFoodsFoods2304-8158Multidisciplinary Digital Publishing Institute (MDPI)2024-06-012026-06-27T02:34:47Z2026-06-27T02:34:47Z |
| spellingShingle | Purchase Intention Texture Profile Analysis Overall Liking Flash Profile Sensory Descriptors Hedonic Scale Plant Based Sausages Carhuancho-Colca, Karen P. Silva Paz, Reynaldo Justino Elías-Peñafiel, Carlos Salvá-Ruiz, Bettit K. Encina-Zelada, Christian R. Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking |
| title | Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking |
| title_full | Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking |
| title_fullStr | Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking |
| title_full_unstemmed | Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking |
| title_short | Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking |
| title_sort | comparison of vegetarian sausages proximal composition instrumental texture rapid descriptive sensory method and overall consumer liking |
| topic | Purchase Intention Texture Profile Analysis Overall Liking Flash Profile Sensory Descriptors Hedonic Scale Plant Based Sausages |
| topic_facet | Purchase Intention Texture Profile Analysis Overall Liking Flash Profile Sensory Descriptors Hedonic Scale Plant Based Sausages |
| url | https://hdl.handle.net/20.500.15037/2925 |
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