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Evaluation of sensory acceptability and iron content of vegan cheeses produced with protein legume isolates and Cushuro algae (Nostoc sphaericum)
Author(s)
Brando J. Chavarri-Uriarte
Luz N.R. Santisteban-Murga
Amy B. Tito-Tito
Jacksaint Saintila
Date Issued
13 de febrero de 2025
Type
Article
Volume
6
Start Page
100924
End Page
100924
Abstract
• 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.