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.
Downloads
0
References
Alasi, S., Sanusi, M., Sunmonu, M, Odewole, M., y Adepoju, A. (2024). Exploring recent developments in novel technologies and AI integration for plant-based protein functionality: A review. Journal of Agriculture and Food Research, 15, 101036. https://doi.org/10.1016/j.jafr.2024.101036
Astiasarán, I., Giura, L., y Ansorena, D. (2023). Aspectos funcionales, nutricionales, saludables y comerciales de proteínas vegetales como alternativa para análogos de productos cárnicos: Revisión. Anales de la Real Academia Nacional de Farmacia, (Extra 5), 543–554. https://analesranf.com/wp-content/uploads/2022/88_ex/88ex_20.pdf
Ávalos, L., Mojica, L., y Urías, J. (2025). Composición y propiedades funcionales de proteínas de legumbres como alternativa para producir tofu. Enfoques Transdisciplinarios: Ciencia y Sociedad, 3(2), 43-68. https://revistaenfoques.ciatej.mx/index.php/revistaenfoques/article/view/69
Bonaldo, F., Avot, B., De Cesare, A., Aarestrup, F., y Otani, S. (2024). The microbial contaminants of plant-based meat analogues from the retail market. International Journal of Food Microbiology, 425, 110869. https://doi.org/10.1016/j.ijfoodmicro.2024.110869
Bonaldo, F., Schimmangel, R.,y De Cesare, A. (2025). Pathogen and spoilage microorganisms in meat and dairy analogues: Occurrence and control strategies. Foods, 14(10), 1819. https://doi.org/10.3390/foods14101819
Boro, S., Kambhampati, V., Das, S., y Saikia, D. (2025). Edible mushrooms as meat analogues: A comprehensive review of nutritional, therapeutic, and market potential. Food Research International, 214, 116632. https://doi.org/10.1016/j.foodres.2025.116632
Correa, P. (2024). Uso de los hongos comestibles Agaricus bisporus var. brunnescens y Pleurotus ostreatus var. florida en la elaboración de alternativas veganas a salchichas. [Tesis de pregrado, Universidad Técnica de Ambato]. https://repositorio.uta.edu.ec/items/b2481c94-ede9-4780-9f01-18ab26fcd17b
Ferreirim, L. (2018). 10 datos preocupantes sobre los efectos del actual nivel de consumo de carne en nuestra salud. Greenpeace. https://acortar.link/RuHBC7
Flores, L., y Suárez, M. (2022). Desarrollo de un bocadito a base de hongos y harina de origen vegetal como un alimento vegano y funcional. [Tesis de pregrado, Escuela Superior Politécnica del Litoral] http://www.dspace.espol.edu.ec/handle/123456789/58318
Gómez, L., Benítez, E., Velásquez, A., y Jaramillo, F. (2021). Desarrollo de una carne de hamburguesa de pechuga de pollo con adición de fibra y reducción de grasa. Perspectivas en Nutrición Humana, 23(1), 1–17. http://www.scielo.org.co/scielo.php?pid=S0124-41082021000100015&script=sci_arttext
Gräfenhahn, M., y Beyrer, M. (2024). Plant-Based Meat Analogues in the Human Diet: What Are the Hazards? Foods, 13(10), 1541. https://doi.org/10.3390/foods13101541
Hai, D., Guo, B., Qiao, M., Jiang, H., Song, L., Meng, Z., y Huang, X. (2024). Evaluating the potential safety risk of plant-based meat analogues by analyzing microbial community composition. Foods, 13(1), 117. https://doi.org/10.3390/foods13010117
Kyriakopoulou, K., Keppler, J., y van der Goot, A. (2021). Functionality of ingredients and additives in plant-based meat analogues. Foods, 10(4), 600. https://doi.org/10.3390/foods10030600
Nambo, E., Márquez, L., y Yahuaca, B. (2023). Extrusión, una alternativa para diversificar el uso tradicional de la lenteja (Lens culinaris M.). Milenaria, Ciencia y Arte (22), 22-25. https://doi.org/10.35830/mcya.vi22.409
Nielsen, S. S. (2007). Análisis de los alimentos: Manual de laboratorio (1.ª ed.). Acribia. https://www.editorialacribia.com/libro/analisis-de-los-alimentos-manual-de-laboratorio_54077/
Perugachi Cerna, F. G. (2024). Uso del hongo comestible Agaricus bisporus var. brunnescens en la elaboración de una alternativa vegana tipo nugget [Tesis de pregrado, Universidad Técnica de Ambato]. https://repositorio.uta.edu.ec/items/b2481c94-ede9-4780-9f01-18ab26fcd17b
Quintieri, L., Nitride, C., De Angelis, E., Lamonaca, A., Pilolli, R., Russo, F., Monaci, L. (2023). Alternative Protein Sources and Novel Foods: Benefits, Food Applications and Safety Issues. Nutrients, 1509. https://doi.org/10.3390/nu15061509
Rahman, M., Kanokwan, J., Kanyarat, K., Supravee, K., Worranitcha, N., Lovedeep, K., Saroat, R. (2024). Mushroom-legume-based alternative chicken nuggets: Physico-chemical and sensory properties. Food Chemistry Advances, 5. https://doi.org/10.1016/j.focha.2024.100777
Ramírez, M., Caudillo, C., y Cruz, G. (2022). Evaluación de los efectos fitotóxicos de partículas finas de óxido de cobre (ii) en lentejas. Jóvenes en la ciencia, 16, 1–7. https://www.jovenesenlaciencia.ugto.mx/index.php/jovenesenlaciencia/article/view/3802
Robinson, B., Winans, K., Kendall, A., Dlott, J., y Dlott, F. (2018). A life cycle assessment of Agaricus bisporus mushroom. The International Journal of Life Cycle Assessment. https://doi.org/10.1007/s11367-018-1456-6
Sha, L., y Xiong, Y. (2020). Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges. Trends in Food Science & Technology, 102, 51–61. https://www.sciencedirect.com/science/article/pii/S0924224420304830
Trincão da Silva, V., Mateus, N., de Freitas, V., y Fernandes, A. (2024). Plant-based meat analogues: Exploring proteins, fibers and polyphenolic compounds as functional ingredients for future food solutions. Foods, 13(14), 2303. https://doi.org/10.3390/foods13142303
Willis, C., Startin, C., Jorgensen, F., Sadler, L., Aird, H., Lai, S., y Amar, C. (2024). Microbiological quality of vegan alternatives to dairy and meat products in England during 2022–23. Journal of Applied Microbiology, 135(10). https://doi.org/10.1093/jambio/lxae245
Xie, Y., Cai, L., Zhou, G., y Li, C. (2024). Comparison of nutritional profile between plant-based meat analogues and real meat: A review focusing on ingredients, nutrient contents, bioavailability, and health impacts. Food Research International, 187, 114460. https://doi.org/10.1016/j.foodres.2024.1144
Zahari, I., Östbring, K., Purhagen, J., y Rayner, M. (2022). Plant-based meat analogues from alternative protein: A systematic literature review. Foods, 11(18), 2870. https://doi.org/10.3390/foods11182870
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 National Engineering University
This work is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.
All material published in the journal is shared under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License. Copying and redistribution of the material in any medium or format is permitted as long as explicit credit is given to the journal, the author and the work, it is distributed free of charge and without modification to the content.
