Generated on 2026-05-13 by Nadia Ayllón Parra

Recommended citation for the dataset:  
Ayllon Parra, Nadia; Ribas-Agustí, Albert; Hernández Olivas, Ever; Guàrdia, Maria Dolors; Brodkorb, André; Matas, Grau; Castellari, Massimo; Gou, Pere, 2026, "Replication data for: Fermented chickpea flour replacing textured pea protein in a meat analogue: Effect on nutritional, physicochemical and sensory properties", https://doi.org/10.34810/DATA3344, CORA.Repositori de Dades de Recerca, V1

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GENERAL INFORMATION
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1.1. Dataset title: Replication data for: Fermented chickpea flour replacing textured pea protein in a meat analogue: Effect on nutritional, physicochemical and sensory properties

1.2. Authorship
 
 	Principal Author
 		Name: Nadia Ayllón Parra
 		Address: IRTA - Food Quality and Technology, Finca Camps i Armet, 17121 Monells, Spain
 		Email: nadia.ayllon@irta.cat
 		ORCID: 0009-0007-7113-3213

 	Co-Author
 		Name: Albert Ribas Agustí/Contact Author
 		Address: IRTA – Food Safety and Functionality, Finca Camps i Armet, 17121 Monells, Spain
 		Email: albert.ribas@irta.cat
 		ORCID: 0000-0002-7208-2792
 
 	Co-Author
 		Name: Ever Hernández-Olivas
 		Address: Teagasc Food Research Centre, Moorepark, Fermoy, Cork, P61 C996, Ireland
 		Email: everhdzo@gmail.com
 		ORCID: 0000-0002-0576-8188
 
 	Co-Author
 		Name: Maria Dolors Guàrdia
 		Address: IRTA - Food Quality and Technology, Finca Camps i Armet, 17121 Monells, Spain
 		Email: Dolors.Guardia@irta.cat
 		ORCID: 0000-0001-7358-9467
 
 	Co-Author
 		Name: André Brodkorb
 		Address: Teagasc Food Research Centre, Moorepark, Fermoy, Cork, P61 C996, Ireland
 		Email: andre.brodkorb@teagasc.ie
 		ORCID: 0000-0002-0501-4925

 	Co-Author
 		Name: Grau Matas
 		Address: IRTA - Food Quality and Technology, Finca Camps i Armet, 17121 Monells, Spain
 		Email: grau.matas@irta.cat
 		ORCID:0000-0002-7807-5999
 
 	Co-Author
 		Name: Massimo Castellari
 		Address: IRTA – Food Safety and Functionality, Finca Camps i Armet, 17121 Monells, Spain
 		Email: massimo.castellari@irta.cat
 		ORCID: 0000-0002-4952-2358

 	Co-Author
 		Name: Pere Gou
 		Address: IRTA - Food Quality and Technology, Finca Camps i Armet, 17121 Monells, Spain
 		Email: pere.gou@irta.cat
 		ORCID: 0000-0001-6356-0222

1.3. Dataset language:
 	English

1.4. Abstract:
 	This dataset contains physicochemical, nutritional, protein quality, and sensory data of plant-based meatball analogues formulated with fermented chickpea (FC) obtained through solid-state fermentation with Pleurotus ostreatus as a partial or total replacement of textured pea protein. Formulations included 50%, 75%, and 100% replacement levels (FC-50, FC-75, and FC-100) and a control sample without fermented chickpea. Fermented chickpea was produced by solid-state fermentation with Pleurotus ostreatus and incorporated into vegan meatball analogues at different substitution levels. Cooking loss, colour parameters, protein and dietary fibre content, protein digestibility, DIAAS/DIAAR values, and sensory attributes were evaluated in all formulations using physicochemical, nutritional, and sensory analyses. The study was carried out to evaluate the effect of replacing textured pea protein with fermented chickpea on the technological, nutritional, and sensory properties of plant-based meat analogues, with special interest in improving protein quality and reducing off-flavours associated with legumes. These data can be used to support the development of plant-based meat analogues with improved nutritional and sensory characteristics and to further investigate the application of fermented legumes in sustainable food formulations. The results derived from this dataset were discussed in the scientific publication associated with this work. 

1.5. Keywords:
 	fermentation; Pleurotus ostreatus; legumes; meatball analogue; protein plants; vegan; mycoprotein

1.6. Date of data collection:
 	2025-01-16 2025-12-19

1.7. Publication Date:
	2026-05-12

1.8. Funder
 	Funder name: GIANT LEAPS project which has received funding from the European Union‘s HORIZON EUROPE and 2021 SGR 00468 (SEQUSAL), 2021 SGR 00461 (TECQUAL) and CERCA Programme from Generalitat de Catalunya
 	Project identifier: GIANT LEAPS project, grant N◦101059632
 
1.9. Geographical location/s of data collection:
 	Not applicable


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DATA ACCESS INFORMATION
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2.1. Licenses / restrictions placed on access to the dataset:
 	CCBY 4.0

2.2  Dataset DOI: https://doi.org/10.34810/DATA3344
	

2.3. Publications that use the data
 	Bibliographic reference: Ayllon-Parra, Nadia; Ribas-Agustí, Albert; Hérnandez-Olivas, Ever; Guàrdia Maria Dolors; Brodkorb André; Matas Grau; Castellari, Massimo; Gou, Pere, Ribas-Agustí, Albert, 2026,  "Fermented chickpea flour replacing textured pea protein in a meat analogue: Effect on nutritional, physicochemical and sensory properties" . Future Foods, 101043. https://doi.org/10.1016/j.fufo.2026.101043
 
2.4. Other publicly accessible locations of the data
 	Not applicable
 
2.5. Link to related datasets
 	Not applicable
 
2.6. Were data derived from another source?:
 	No
 
 
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METHODOLOGICAL INFORMATION
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3.1. Describe the methods for data collection and / or provide references to papers describing data collection methods [Include Explanation, Bibliografic reference and DOI/URL]
	
	**Cooking loss: Cooking loss was determined by weighing the sample before and after cooking. Cooking loss (%) was calculated as the difference between the weight before and after cooking divided by the initial weight and multiplied by 100. (Standard gravimetric method).
	
	**Colour: Instrumental colour measurements were carried out using a CR-600d colorimeter (Minolta Co., Osaka, Japan) with illuminant D65 in the CIELAB colour space system: L* (lightness), a* (redness), and b* (yellowness), according to the Commission Internationale de l'Éclairage (1976). Colourimetry. (Publication n°15) [URL: https://cie.co.at/publications/colorimetry-4th-edition]

	**Moisture: Moisture content was determined by drying the samples in an air oven (J.P. Selecta, Abrera, Spain) at 102 °C until constant weight was achieved after 48 h according to the AACC. (2005). Method 44-15.02 Moisture, Air-Oven Methods. In: Approved methods of the AACC, 11th ed. St Paul, MN: American Association of Cereal Chemists. [URL: https://www.cerealsgrains.org/] 

	**Crude protein: Total nitrogen was determined by the Dumas combustion method using a Dumas protein analyser (FP828P, Leco, St. Joseph, MI, USA) according to AOAC. (2002). Official method 990.03: Protein (crude) in animal feed. Combustion method. In Official methods of Analysis, 20th ed., AOAC International. A conversion factor of 6.25 was used to calculate protein content from the measured nitrogen content. [URL: https://www.aoac.org/]

	**Crude fat: Total fat content was quantified through Soxhlet extraction method after acid hydrolysis according to the AOAC method 991.36. Fat(crude) in meat and meat products - solvent. Association of official analytical chemists (AOAC), in: Official Methods of Analysis, twentieth ed., AOAC International, Geithersburg, MD, USA, 2016. [URL: https://www.aoac.org/]

	**Dietary fibre: Total dietary fibre (TDF), high-molecular-weight dietary fibre (HMWDF), and low-molecular-weight soluble dietary fibre (LMWSDF) were determined according to AOAC. (2009). Official method 2009.01-2009: Total dietary fiber in foods. Enzymatic-gravimetric-liquid chromatographic method. In Official methods of Analysis, 20th ed., AOAC International. [URL: https://www.aoac.org/]


	**Ash: Ash content was determined according to AOAC (1920). Official method 920.153: Ash of meat. In Official methods of Analysis, 20th ed., AOAC International. [URL: https://www.aoac.org/]

	**Carbohydrates: Carbohydrate content was calculated by difference, subtracting moisture, crude protein, total lipids, ash, and total dietary fibre from the total sample weight.

	**Energy value: energy was calculated according to the European Parliament Council of the European Union. (2011). Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers. [URL: http://data.europa.eu/eli/reg/2011/1169/oj] 

	**pH: pH was measured using a portable pH meter (Crison pH25, Crison Instruments S.A., Alella, Spain).

	**Water activity (aw): Water activity was determined at 25 °C using an Aqualab 4TE instrument (Decagon Devices Inc., Pullman, WA, USA).

	**Amino acids: Amino acid composition was determined after performic acid oxidation followed by microwave-assisted acid hydrolysis using a Discover 2.0 microwave synthesizer/reactor (CEM Corporation, North Carolina, USA) with 6 M HCl at 160 °C for 15 min. Hydrolysates were adjusted to pH 2.2 using 7 N sodium hydroxide and diluted with L-norleucine as internal standard to obtain a final concentration of 125 nmol/mL. Amino acids were quantified using a Jeol JLC-500/V amino acid analyser equipped with a Jeol Na+ high-performance cation exchange column (Jeol Ltd., Tokyo, Japan).

	**in vitro protein digestibility: In vitro protein digestibility was evaluated using the INFOGEST static in vitro digestion protocol. Simulated oral, gastric, and intestinal fluids were freshly prepared and enzyme activities were determined according to Brodkorb, A., Egger, L., Alminger, M., Alvito, P., Assunção, R., Ballance, S., ..., Carrière, F., et al. , (2019). INFOGEST static in vitro simulation of gastrointestinal food digestion. Nature protocols, 14 (4), 991–1014. https://doi.org/10.1038/s41596-018-0119-1. Digested samples were mixed with methanol to obtain pellets and supernatants corresponding to undigested and digested protein fractions, respectively. Total nitrogen was determined by the Dumas method, whereas free amino groups were quantified using the o-phthaldialdehyde (OPA) assay. Amino acid determination was performed after acid hydrolysis as previously described

	**Digestible indispensable amino acid score (DIAAS): Digestible indispensable amino acid ratios (DIAAR) and Digestible Indispensable Amino Acid Score (DIAAS) were calculated using the reference amino acid pattern for older children, adolescents, and adults proposed by the FAO, C.E. (2011) Dietary protein quality evaluation in human nutrition report of an FAO expert consultation, FAO Food Nutrition., 92 (2011), pp. 1-66. [URL: https://www.fao.org/publications]. Tryptophan was excluded because of degradation during acid hydrolysis.

	**Sensory analysis: Quantitative Descriptive Analysis (QDA) was conducted by six trained panellists according to ISO. (2023). ISO - 8586:2023. Sensory analysis — Selection and training of sensory assessors. 2nd edition, Technical Committee: ISO/TC 34/SC 12. [URL: https://www.iso.org/standard/77930.html]. Samples were presented following a complete block design with randomized three-digit codes and balanced serving order to minimize first-order and carry-over effects according to MacFie, H. J., Bratchell, N., Greenhoff, K., & Vallis, L. V. (1989). Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. Journal of Sensory Studies, 4(2), 129–148. https://doi.org/10.1111/j.1745-459X.1989.tb00463.x. A non-structured intensity scale ranging from 0 to 10 was used according to Amerine, M., Pangborn, R., & Roessler, E. (1965). Principles of sensory evaluation of food. Academic Press (Chapter 8, p. 360).


3.2. Data processing methods:
 
 Data were processed and prepared for statistical analysis by structuring variables according to the experimental design (experimental factors and replicates) prior to the execution of the statistical models described in section 3.6.


3.3. Software or instrument information:

* CR-600d colorimeter (Minolta Co., Osaka, Japan)
* Air oven (J.P. Selecta, Abrera, Spain)
* FP828P Dumas protein analyser (Leco, St. Joseph, MI, USA)
* Crison pH25 portable pH meter (Crison Instruments S.A., Alella, Spain)
* Aqualab 4TE water activity meter (Decagon Devices Inc., Pullman, WA, USA)
* Discover 2.0 microwave synthesizer/reactor (CEM Corporation, North Carolina, USA)
* Jeol JLC-500/V amino acid analyser (Jeol Ltd., Tokyo, Japan)
* Jeol Na+ high-performance cation exchange column (Jeol Ltd., Tokyo, Japan)
* JMP 16 statistical software (JMP Statistical Discovery, Cary, NC, USA)
* SAS software version 9.4 (SAS Institute Inc., Cary, NC, USA)


3.4. Standards and calibration information:
 
 
 ** Amino acids: Peak identification was conducted by comparing retention time and spectral information with pure standard solutions using a Jeol JLC-500/V amino acid analyser (Jeol (UK) Ltd., Garden City, Herts, UK) equipped with a Jeol Na+ high-performance cation exchange column, and quantification was achieved using internal standards (L-norleucine). 


3.5. Quality-assurance procedures:
 
ISO 9001 and ISO 17025 standards are applied at IRTA facilities. Data quality and integrity in this dataset have been verified by the authors. To prevent errors during data entry and digitization, a double-entry manual verification method by at least two independent researchers was established. Data were validated only after ensuring consistency with the raw records.


3.6. Analysis methods:
 
 	Significant differences between treatments were evaluated bé one-way ANOVA followed by Tukey’s post hoc test (α = 0.05) using JMP 16 software (JMP Statistical Discovery, Cary, NC, USA). Sensory data were analysed using the General Linear Model (GLM) procedure of SAS software version 9.4. (SAS Institute Inc., Cary, NC, USA).

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SUMMARY OF DATA FILES
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4.1. The dataset includes multiple files:
 
 	GiantLeaps_IRTA_meatballs_nutritional_physicochemical.csv
 	GiantLeaps_IRTA_meatballs_proteinquality
	GiantLeaps_IRTA_meatballs_sensory

4.2. File list:
 
 	File 1 name: <GiantLeaps_IRTA_meatballs_nutritional_physicochemical.csv>
 	Short description: nutritional composition (moisture, carbohydrates, fibre, HMWDF, LMWSDF, fat, protein and ash) and physicochemical (CIElab colour, cooking loss, aw, and pH) of meatball analogue samples (control, FC-50, FC-75, FC-100)
 	File 2 name: <GiantLeaps_IRTA_meatballs_proteinquality>
 	Short description: DIAAR, DIAAS and amino acid composition of meatball analogue samples (control, FC-50, FC-75, FC-100)
 	File 3 name: <GiantLeaps_IRTA_meatballs_sensory>
 	Short description: appearance, odour, flavour and texture attributes of meatball analogue samples (control, FC-50, FC-75, FC-100)
 
4.3. Relationship between files:
 	Not applicable

4.4. Information about multiple versions of the same file:
 	Not applicable


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SPECIFIC INFORMATION FOR TABULAR DATA
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5.1. File name 1: <GiantLeaps_IRTA_meatballs_nutritional_physicochemical.csv>
---
 	5.1.1. Number of variables: 21
 	5.1.2. Number of cases: 12
 	5.1.3. Missing data codes: not applicable
 
 	5.1.4. Variable list

 		Variable name: Sample
 			Description: different meatball analogue formulation (control, FC-50, FC-75, FC-100)
 			Variable codes: control, FC-50, FC-75, FC-100
 			Units of measurement: not applicable
 			Range of values: no applicable
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: Moisture
 			Description: moisture content
 			Variable codes: not applicable
 			Units of measurement: g/100g 
 			Range of values:68.52-69.87
 			Linkage to variables in other tables or datasets: not applicable

 		Variable name: Energy 
 			Description: energy values
 			Variable codes: not applicable
 			Units of measurement: kcal
 			Range of values: 139.94 – 153.91
 			Linkage to variables in other tables or datasets: not applicable

 		Variable name: Carbohydrates
 			Description: Carbohydrate content
 			Variable codes: not applicable
 			Units of measurement: g/100g 
 			Range of values: 3.5-10.6
 			Linkage to variables in other tables or datasets: not applicable

 		Variable name: Protein
 			Description: protein content
 			Variable codes: not applicable
 			Units of measurement: g/100g 
 			Range of values: 3.86-12.15
 			Linkage to variables in other tables or datasets: not applicable

 		Variable name: Fat
 			Description: Fat content
 			Variable codes: not applicable
 			Units of measurement: g/100g 
 			Range of values: 6.9-9.8
 			Linkage to variables in other tables or datasets: not applicable

 		Variable name: Total_fiber
 			Description: total dietary fiber
 			Variable codes: not applicable
 			Units of measurement: g/100g 
 			Range of values: 3.22-4.93
 			Linkage to variables in other tables or datasets: not applicable

 		Variable name: HMWDF
 			Description: high-molecular-weight dietary fibre
 			Variable codes: not applicable
 			Units of measurement: g/100g 
 			Range of values: 2.55-3.79
 			Linkage to variables in other tables or datasets: not applicable

 		Variable name: LMWSDF
 			Description: low-molecular-weight soluble dietary fibre
 			Variable codes: %
 			Units of measurement: g/100g 
 			Range of values: 0.64-1.25
 			Linkage to variables in other tables or datasets: not applicable

 		Variable name: Ash
 			Description: Ash content
 			Variable codes: not applicable
 			Units of measurement: g/100g 
 			Range of values: 2.60-3.70
 			Linkage to variables in other tables or datasets: not applicable

 		Variable name: L_surface
 			Description: L* value of the meatball analogue surface
 			Variable codes: not applicable
 			Units of measurement: not applicable
 			Range of values: 59.34-67.93
 			Linkage to variables in other tables or datasets: not applicable

 		Variable name: a_surface
 			Description: a* value of the meatball analogue surface
 			Variable codes: not applicable
 			Units of measurement: not applicable
 			Range of values: 4.32 - 7.63
 			Linkage to variables in other tables or datasets: not applicable

 		Variable name: b_surface
 			Description: b* value of the meatball analgoue surface
 			Variable codes: not applicable
 			Units of measurement: not applicable
 			Range of values: 22.78 – 27.67
 			Linkage to variables in other tables or datasets: not applicable

 		Variable name: L_interior
 			Description: L* value of the meatball analogue inteior
 			Variable codes: not applicable
 			Units of measurement:not applicable 
 			Range of values: 66.33-72.39
 			Linkage to variables in other tables or datasets: not applicable

 		Variable name: a_interior
 			Description: a* value of the meatball analogue interior
 			Variable codes: not applicable
 			Units of measurement: not applicable
 			Range of values: 2.15 – 4.24
 			Linkage to variables in other tables or datasets: not applicable

 		Variable name: b_interior
 			Description: b* value of the meatball analogue interior
 			Variable codes: not applicable
 			Units of measurement: not applicable
 			Range of values: 18.35-22.35
 			Linkage to variables in other tables or datasets: not applicable

 		Variable name: Total_colour_surface
 			Description: total colour difference of the meatball analogue surface
 			Variable codes: not applicable
 			Units of measurement: not applicable
 			Range of values: 5.88-7.87
 			Linkage to variables in other tables or datasets: not applicable

 		Variable name: Total_colour_interior
 			Description: total colour difference of the meatball analogue interior
 			Variable codes: not applicable
 			Units of measurement: not applicable
 			Range of values: 1.46-6.03
 			Linkage to variables in other tables or datasets: not applicable

 		Variable name: pH
 			Description: pH 
 			Variable codes: not applicable
 			Units of measurement: not applicable
 			Range of values: 6.94-7.27
 			Linkage to variables in other tables or datasets: not applicable

 		Variable name: aw
 			Description: water activiy (aw)
 			Variable codes: not applicable
 			Units of measurement: not applicable
 			Range of values: 0.9705-0.9765
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: cooking_loss
 			Description: water cooking loss 
 			Variable codes: not applicable
 			Units of measurement: %
 			Range of values: 14.51-25.72
 			Linkage to variables in other tables or datasets: not applicable
 
---
5.2. File name 2: <GiantLeaps_IRTA_meatballs_proteinquality>
---
 	5.2.1. Number of variables: 31
 	5.2.2. Number of cases: 12
 	5.2.3. Missing data codes: not applicable
 
 	5.2.4. Variable list

 		Variable name: Sample
 			Description: different meatball analogue formulation (control, FC-50, FC-75, FC-100)
 			Variable codes: control, FC-50, FC-75, FC-100
 			Units of measurement: not applicable
 			Range of values: no applicable
 			Linkage to variables in other tables or datasets: not applicable

 		Variable name: TN
 			Description: in vitro protein digestibility analysed by total nitrogen 
 			Variable codes: not applicable
 			Units of measurement: %
 			Range of values: 88.19 – 100
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: OPA
 			Description: in vitro protein digestibility analysed by free amino groups
 			Variable codes: not applicable
 			Units of measurement: %
 			Range of values: 82.55 – 100
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: TAA
 			Description: in vitro protein digestibility analysed by total amino acids
 			Variable codes: not applicable
 			Units of measurement: %
 			Range of values: 91.14 – 99.75
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: DIAAR_HIS
 			Description: Dispensable Amino Acid Ratio of histidine
 			Variable codes: not applicable
 			Units of measurement: %
 			Range of values: 260.75 – 395.67
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: DIAAR_ILE
 			Description: Dispensable Amino Acid Ratio of isoleucine
 			Variable codes: not applicable
 			Units of measurement: %
 			Range of values: 107.87 – 144.66
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: DIAAR_LEU
 			Description: Dispensable Amino Acid Ratio of leucine
 			Variable codes: not applicable
 			Units of measurement: %
 			Range of values: 71.03 – 136.25
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: DIAAR_LYS
 			Description: Dispensable Amino Acid Ratio of lysine
 			Variable codes: not applicable
 			Units of measurement: %
 			Range of values: 149.57 – 175.09
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: DIAAR_SAA
 			Description: Dispensable Amino Acid Ratio of sulphur amino acids 
 			Variable codes: not applicable
 			Units of measurement: %
 			Range of values: 88.55 – 237.2
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: DIAAR_AAA
 			Description: Dispensable Amino Acid Ratio of aromatic amino acids
 			Variable codes: not applicable
 			Units of measurement: %
 			Range of values: 144.02 – 201.52
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: DIAAR_THR
 			Description: Dispensable Amino Acid Ratio of threonine
 			Variable codes: not applicable
 			Units of measurement: %
 			Range of values: 91.59 – 153.05
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: DIAAR_VAL
 			Description: Dispensable Amino Acid Ratio of valine
 			Variable codes: not applicable
 			Units of measurement: %
 			Range of values: 109.30 – 145.94
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: LIAA
 			Description: Limiting indispensable amino acid 
 			Variable codes: not applicable
 			Units of measurement: %
 			Range of values: not applicable
 			Linkage to variables in other tables or datasets: not applicable
	
		Variable name: DIAAS
 			Description: Dispensable amino acid score
 			Variable codes: not applicable
 			Units of measurement: %
 			Range of values: 71.03 – 128.59
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: HIS
 			Description: Histidine 
 			Variable codes: not applicable
 			Units of measurement: g/100g 
 			Range of values: 0.15262 – 0.5548
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: SER
 			Description: Serine
 			Variable codes: not applicable
 			Units of measurement: g/100g 
 			Range of values: 0.16077 – 0.584915
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: ARG
 			Description: Arginine
 			Variable codes: not applicable
 			Units of measurement: g/100g 
 			Range of values: 0.311765 – 1.0317
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: GLY
 			Description: Glycine
 			Variable codes: not applicable
 			Units of measurement: g/100g 
 			Range of values: 0.14996 – 0.47025
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: ASP
 			Description: Asparagine 
 			Variable codes: not applicable
 			Units of measurement: g/100g 
 			Range of values: 0.38847 – 1.412745
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: GLU
 			Description: Glutamine
 			Variable codes: not applicable
 			Units of measurement: g/100g 
 			Range of values: 0.644805 – 2.062545
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: THR
 			Description: Threonine
 			Variable codes: not applicable
 			Units of measurement: g/100g 
 			Range of values: 0.092115 – 0.44061
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: ALA
 			Description: Alanine
 			Variable codes: not applicable
 			Units of measurement: g/100g 
 			Range of values: 0.142715 – 0.48849
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: PRO
 			Description: Proline
 			Variable codes: not applicable
 			Units of measurement: g/100g 
 			Range of values: 0.1483845 – 0.523185
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: LYS
 			Description: Lysine
 			Variable codes: not applicable
 			Units of measurement: g/100g 
 			Range of values: 0.265535 – 0.919885
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: TYR
 			Description: Tyrosine
 			Variable codes: not applicable
 			Units of measurement: g/100g 
 			Range of values: 0.085839 – 0.267085
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: CYS
 			Description: Cysteine
 			Variable codes: not applicable
 			Units of measurement: g/100g 
 			Range of values: 0.16067444 – 0.235321175
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: MET
 			Description: Methionine
 			Variable codes: not applicable
 			Units of measurement: g/100g 
 			Range of values: 0.02980708 – 0.111702444
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: VAL
 			Description: Valine
 			Variable codes: not applicable
 			Units of measurement: g/100g 
 			Range of values: 0.222525 – 0.617595
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: ILE
 			Description: Isoleucine
 			Variable codes: not applicable
 			Units of measurement: g/100g 
 			Range of values: 0.149385 – 0.54613
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: LEU
 			Description: Leucine
 			Variable codes: not applicable
 			Units of measurement: g/100g 
 			Range of values: 0.185495 – 1.01465
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: PHE
 			Description: Phenilanine
 			Variable codes: not applicable
 			Units of measurement: g/100g 
 			Range of values: 0.20654 – 0.670085
 			Linkage to variables in other tables or datasets: not applicable

		
---
5.3. File name 3: <GiantLeaps_IRTA_meatballs_sensory>
---
 	5.3.1. Number of variables: 22
 	5.3.2. Number of cases: 144
 	5.3.3. Missing data codes: not applicable
 	5.3.4. Variable list

 		Variable name: Panelist
 			Description: number of panelist			
			Variable codes: 1,2,3,4,5,6
 			Units of measurement: not applicable
 			Range of values: 1-6
 			Linkage to variables in other tables or datasets: not applicable

 		Variable name: Session
 			Description: number of sessions
 			Variable codes: not applicable
 			Units of measurement: not applicable
 			Range of values: not applicable
 			Linkage to variables in other tables or datasets: not applicable

 		Variable name: Replicate
 			Description: number of replicates
 			Variable codes: not applicable
 			Units of measurement: not applicable
 			Range of values: 1-3
 			Linkage to variables in other tables or datasets: not applicable
 
 		Variable name: Samples_random_codes
 			Description: random codes attributed to the samples
 			Variable codes: not applicable
 			Units of measurement: not applicable
 			Range of values: not applicable
 			Linkage to variables in other tables or datasets: not applicable

 		Variable name: Sample
 			Description: different meatball analogue formulation (control, FC-50, FC-75, FC-100)
 			Variable codes: control, FC-50, FC-75, FC-100
 			Units of measurement: not applicable
 			Range of values: no applicable
 			Linkage to variables in other tables or datasets: not applicable

 		Variable name: Particles
 			Description: presence of particles
 			Variable codes: not applicable
 			Units of measurement: not applicable
 			Range of values: 0-9.9
 			Linkage to variables in other tables or datasets: not applicable

 		Variable name: Overall_intensity_odour
 			Description: overall intensity odour of the samples
 			Variable codes: not applicable
 			Units of measurement: not applicable
 			Range of values: 4-9
 			Linkage to variables in other tables or datasets: not applicable

 		Variable name: Leguminous_odour
 			Description: Leguminous odour of the samples
 			Variable codes: not applicable
 			Units of measurement: not applicable
 			Range of values: 0 – 9.9
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: Wet_flour_odour
 			Description: Wet flour odour of the samples
 			Variable codes: not applicable
 			Units of measurement: not applicable
 			Range of values: 0 – 9
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: Mushroom_odour
 			Description: Mushroom odour of the samples
 			Variable codes: not applicable
 			Units of measurement: not applicable
 			Range of values: 0 – 9.9
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: Oxidated_nuances_odour
 			Description: Oxidated nuances odour of the samples
 			Variable codes: not applicable
 			Units of measurement: not applicable
 			Range of values: 0 – 9.9
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: Overall_intensity_flavour
 			Description: Overall intensity flavour of the samples
 			Variable codes: not applicable
 			Units of measurement: not applicable
 			Range of values: 4 – 9
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: Leguminous_flavour
 			Description: Leguminous flavour of the samples
 			Variable codes: not applicable
 			Units of measurement: not applicable
 			Range of values: 0 – 9
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: Wet_flour_flavour
 			Description: Wet flour flavour of the samples
 			Variable codes: not applicable
 			Units of measurement: not applicable
 			Range of values: 0 – 8
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: Sweet_flavour
 			Description: Sweet  flavour of the samples
 			Variable codes: not applicable
 			Units of measurement: not applicable
 			Range of values: 0 – 8
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: Rancid_flavour
 			Description: Rancid flavour of the samples
 			Variable codes: not applicable
 			Units of measurement: not applicable
 			Range of values: 0 – 8
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: Mushroom_flavour
 			Description: Mushroom flavour of the samples
 			Variable codes: not applicable
 			Units of measurement: not applicable
 			Range of values: 0 – 7.5
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: Bite
 			Description: Bite of the samples
 			Variable codes: not applicable
 			Units of measurement: not applicable
 			Range of values: 2 - 8
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: Springiness
 			Description: Springiness of the samples
 			Variable codes: not applicable
 			Units of measurement: not applicable
 			Range of values: 0.5 - 8
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: Hardness_of_the_samples
 			Description: Hardness of the samples
 			Variable codes: not applicable
 			Units of measurement: not applicable
 			Range of values: 2 - 8
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: Crumbliness_of_the_samples
 			Description: Crumbliness of the samples
 			Variable codes: not applicable
 			Units of measurement: not applicable
 			Range of values: 1 - 8
 			Linkage to variables in other tables or datasets: not applicable

		Variable name: Pastiness_of_the_samples
 			Description: Pastiness of the samples
 			Variable codes: not applicable
 			Units of measurement: not applicable
 			Range of values: 0.2 - 9.9
 			Linkage to variables in other tables or datasets: not applicable


