Physicochemical and Sensory Evaluation of Vegan Nugget Based on Agaricus bisporus and Lens culinaris
DOI:
https://doi.org/10.5377/elhigo.v15i2.21727Keywords:
nuggets, veganos, agaricus bisporus, lens culinaris, textureAbstract
The objective of this study was to evaluate the physicochemical, microbiological, and sensory properties of a vegan nugget formulated with Agaricus bisporus and Lens culinaris. An experimental design with three formulations varying the proportions of mushroom and lentil was applied, including bromatological analyses, texture profile assessment, microbiological testing, and a sensory evaluation with untrained consumers. The results showed that formulation T1 exhibited the most favorable nutritional profile, offering a higher protein contribution and a more balanced composition, along with stable textural characteristics. In contrast, T3 achieved superior sensory acceptance, particularly in attributes related to texture and overall liking. Based on its nutritional and technological performance, T1 was selected for microbiological analysis, which confirmed its safety through the absence of pathogenic microorganisms. Overall, the findings indicate that T1 represents the most robust option for formulating vegan nuggets, as it integrates an appropriate balance of nutritional quality, textural properties, microbiological safety, and satisfactory consumer acceptance.
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