2022
DOI: 10.3390/foods11213405
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Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn

Abstract: The need for partial or total substitution of animal protein sources by vegetable sources of high protein quality with good sensory acceptance is a promising alternative. The objective was to develop a hamburger with vegetable protein using a mixture design based on quinoa (Chenopodium quinoa Willd.), Peruvian Andean corn (Zea mays) and Andean lupine (Lupinus mutabilis Sweet). The design of these mixtures allowed obtaining eleven formulations, three of which were selected for complying with the amino acid inta… Show more

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Cited by 6 publications
(2 citation statements)
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“…Ancak yer fıstığı soya ve buğday gluteni gibi gıda alerjeni olarak bilinmekte ve bu bileşenlerden herhangi birinin kullanımının, tüketiciye bağlı olarak et analoglarının kabul edilebilirliğini azaltabileceği bildirilmektedir [31]. [35].…”
Section: Yer Fıstığıunclassified
“…Ancak yer fıstığı soya ve buğday gluteni gibi gıda alerjeni olarak bilinmekte ve bu bileşenlerden herhangi birinin kullanımının, tüketiciye bağlı olarak et analoglarının kabul edilebilirliğini azaltabileceği bildirilmektedir [31]. [35].…”
Section: Yer Fıstığıunclassified
“…Furthermore, lupin proteins possess many remarkable techno-functional properties, such as considerable emulsifying and foaming characteristics, as well as moderate water and oil absorption capacities (Lo et al, 2021). These properties highlights lupin's potential as a versatile ingredient in the food industry, suitable for the development of bakery products (Plustea et al, 2022), milk, cheese and yoghurt alternatives (Hickisch et al, 2016) or meat analogues (Chilón-Llico et al, 2022). Nevertheless, the use of lupin as a substitute for soybean is constrained by the presence of the so-called anti-nutritional factors (ANF) such as polyphenols, saponins or alkaloids.…”
Section: Introductionmentioning
confidence: 99%