Evaluation of sensory acceptability and iron content of vegan cheeses produced with protein legume isolates and Cushuro algae (Nostoc sphaericum)
2025
Brando J. Chavarri-Uriarte | Luz N.R. Santisteban-Murga | Amy B. Tito-Tito | Jacksaint Saintila | Yaquelin E. Calizaya-Milla
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.
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