Development, characterisation, and consumer acceptance of an innovative vegan burger with seaweed

Detalhes bibliográficos
Autor(a) principal: Fernandes, Wilson D.
Data de Publicação: 2023
Outros Autores: Pinto, Filipa R., Barroso, Sónia, Gil, Maria M
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.8/8970
Resumo: This work was funded by national funds through FCT—Fundação para a Ciência e a Tecnologia, I.P., within the scope of the project MARE (UIDB/04292/2020 and UIDP/04292/2020) and the project LA/P/0069/2020 granted to the Associate Laboratory ARNET. This study was financially supported by ProReMar project (MAR-04,03,01-FEAMP-0380) funded by the European Maritime and Fisheries Fund under the Operational Program Mar 2020/Nacional.
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spelling Development, characterisation, and consumer acceptance of an innovative vegan burger with seaweedSustainabilityInnovationPalmaria palmataLathyrus sativus L.MacroalgaeLow-value fishHighly nutritiousCicer arietinum L.This work was funded by national funds through FCT—Fundação para a Ciência e a Tecnologia, I.P., within the scope of the project MARE (UIDB/04292/2020 and UIDP/04292/2020) and the project LA/P/0069/2020 granted to the Associate Laboratory ARNET. This study was financially supported by ProReMar project (MAR-04,03,01-FEAMP-0380) funded by the European Maritime and Fisheries Fund under the Operational Program Mar 2020/Nacional.What consumers choose when purchasing food is of most importance to promote sustainability. The consumption of more sustainable foods should be stimulated, for example, by using more sustainable ingredients and by consumer education. Therefore, an innovative and highly nutritious vegan burger with seaweed (VBS) was developed using sustainable ingredients, such as pulses—grass pea (Lathyrus sativus L.) and chickpea (Cicer arietinum L.)—and the seaweed Dulse (Palmaria palmata L.) from aquaculture. VBS was analysed for its physico-chemical and nutritional characteristics, including antioxidant activity (DPPH, TPC) and fatty acid and mineral element profiles. Shelf life and consumer acceptability were determined. The VBS was shown to be a source of protein (8.01 ± 0.14% fresh weight (FW)), fibre (5.75% FW), and mineral elements, such as P, Fe, rich in Mg, Mn, and Cu, while having low sodium content. Moreover, it presents a low sugar content. Furthermore, no antioxidant activity was detected. The pasteurised and vacuum-packed product had a shelf life of 90 days and was well accepted by consumers (64.0% acceptance). It may be concluded that an innovative VBS, nutritionally rich and with a shelf life of 90 days, was developed and well accepted by consumers, which is a good addition to a rich and diverse diet.MDPIIC-OnlineFernandes, Wilson D.Pinto, Filipa R.Barroso, SóniaGil, Maria M2023-11-29T10:41:05Z20232023-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.8/8970engFernandes,W.D.; Pinto, F.R.; Barroso, S.; Gil, M.M. Development, Characterisation, and Consumer Acceptance of an Innovative Vegan Burger with Seaweed. Sustainability 2023, 15, 10869. https://doi.org/10.3390/su1514108692071-105010.3390/su151410869info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-17T15:58:37Zoai:iconline.ipleiria.pt:10400.8/8970Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:51:34.195107Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Development, characterisation, and consumer acceptance of an innovative vegan burger with seaweed
title Development, characterisation, and consumer acceptance of an innovative vegan burger with seaweed
spellingShingle Development, characterisation, and consumer acceptance of an innovative vegan burger with seaweed
Fernandes, Wilson D.
Sustainability
Innovation
Palmaria palmata
Lathyrus sativus L.
Macroalgae
Low-value fish
Highly nutritious
Cicer arietinum L.
title_short Development, characterisation, and consumer acceptance of an innovative vegan burger with seaweed
title_full Development, characterisation, and consumer acceptance of an innovative vegan burger with seaweed
title_fullStr Development, characterisation, and consumer acceptance of an innovative vegan burger with seaweed
title_full_unstemmed Development, characterisation, and consumer acceptance of an innovative vegan burger with seaweed
title_sort Development, characterisation, and consumer acceptance of an innovative vegan burger with seaweed
author Fernandes, Wilson D.
author_facet Fernandes, Wilson D.
Pinto, Filipa R.
Barroso, Sónia
Gil, Maria M
author_role author
author2 Pinto, Filipa R.
Barroso, Sónia
Gil, Maria M
author2_role author
author
author
dc.contributor.none.fl_str_mv IC-Online
dc.contributor.author.fl_str_mv Fernandes, Wilson D.
Pinto, Filipa R.
Barroso, Sónia
Gil, Maria M
dc.subject.por.fl_str_mv Sustainability
Innovation
Palmaria palmata
Lathyrus sativus L.
Macroalgae
Low-value fish
Highly nutritious
Cicer arietinum L.
topic Sustainability
Innovation
Palmaria palmata
Lathyrus sativus L.
Macroalgae
Low-value fish
Highly nutritious
Cicer arietinum L.
description This work was funded by national funds through FCT—Fundação para a Ciência e a Tecnologia, I.P., within the scope of the project MARE (UIDB/04292/2020 and UIDP/04292/2020) and the project LA/P/0069/2020 granted to the Associate Laboratory ARNET. This study was financially supported by ProReMar project (MAR-04,03,01-FEAMP-0380) funded by the European Maritime and Fisheries Fund under the Operational Program Mar 2020/Nacional.
publishDate 2023
dc.date.none.fl_str_mv 2023-11-29T10:41:05Z
2023
2023-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.8/8970
url http://hdl.handle.net/10400.8/8970
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Fernandes,W.D.; Pinto, F.R.; Barroso, S.; Gil, M.M. Development, Characterisation, and Consumer Acceptance of an Innovative Vegan Burger with Seaweed. Sustainability 2023, 15, 10869. https://doi.org/10.3390/su151410869
2071-1050
10.3390/su151410869
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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