Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking.

Karen P Carhuancho-Colca, Reynaldo J Silva-Paz, Carlos Elías-Peñafiel, Bettit K Salvá-Ruiz, Christian R Encina-Zelada

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Foods (Basel, Switzerland) · 2025
Article

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Karen P Carhuancho-ColcaDepartamento de Tecnología de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina (UNALM), Av. La Molina s/n Lima 12, Lima 15024, Peru.

Reynaldo J Silva-PazEP Ingeniería de Industrias Alimentarias, Facultad de Ingeniería y Arquitectura, Universidad Peruana Unión, Chosica, Lima 15464, Peru.

Carlos Elías-PeñafielDepartamento de Tecnología de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina (UNALM), Av. La Molina s/n Lima 12, Lima 15024, Peru.

Bettit K Salvá-RuizUniversidad Le Cordon Bleu, Av. General Salaverry 3180, Magdalena del Mar, Lima 15076, Peru.ORCID 0000-0001-5383-0890

Christian R Encina-ZeladaDepartamento de Tecnología de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina (UNALM), Av. La Molina s/n Lima 12, Lima 15024, Peru.ORCID 0000-0001-6834-7121

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

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 (

Indexed as

flash profilehedonic scaleoverall likingplant based sausagespurchase intentionsensory descriptorstexture profile analysis

Identifiers

PMID38890961

DOI10.3390/foods13111733

PMCPMC11171470

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.