本研究的目的是确定是否开发的卵素食香肠(SO),它是用15%的鹰嘴豆粉制成的,51%白蛋白和34%大豆浓缩蛋白,与当地市场上的素食香肠(经典素食香肠,SC;纯素食细草香肠,SH;和藜麦香肠,SQ)。根据物理化学结果,开发的样品,所以,与其他指标相比存在显著差异(p<0.05),包括更高的蛋白质含量,更低的pH和更高的a*值。进行了三种类型的感官分析-闪光轮廓,总体喜好和购买意愿(确定消费者购买产品的意愿)-第一次涉及15名消费者,第二次和第三次涉及60名参与者。每个样品的描述符使用由消费者在闪光谱分析中提供的词汇来确定。包含的SO描述符\'elastic\',\'熟玉米的气味\',“特色风味”,\'pasty\',\'柔和\'和\'柔和的颜色\',与其他产品相比,它有助于提高整体的喜好和购买意愿。通过层次多因素分析,在闪光曲线的质地和感觉描述符之间观察到正相关.相反,发现物理化学特性(pH,aw,颜色)和整体喜好和购买意向。
The aim of the present research was to determine if the developed ovo-vegetarian sausage (SO), which was made with 15% chickpea flour, 51% albumin and 34% soy protein concentrate, exhibited improved physicochemical and sensory characteristics compared to vegetarian sausages available on the local market (classic vegan sausage, SC; vegan fine herb sausage, SH; and quinoa sausage, SQ). According to the physicochemical results, the developed sample, SO, presented significant differences (p < 0.05) compared to the others, including higher protein content, lower pH and a higher a* value. Three types of sensory analyses were conducted-flash profile, overall liking and purchase intention (to determine consumers\' willingness to purchase the product)-with the first involving 15 consumers and the second and third involving 60 participants each. Descriptors for each sample were determined using the vocabulary provided by consumers in the flash profile analysis. Descriptors for SO included \'elastic\', \'smell of cooked corn\', \'characteristic flavor\', \'pasty\', \'soft\' and \'pastel color\', contributing to its greater overall liking and purchase intention compared to the others. Through the hierarchical multiple factor analysis, a positive correlation was observed between the texture and sensory descriptors of the flash profile. Conversely, a correlation was found between the physicochemical characteristics (pH, aw, color) and overall liking and purchase intention.