消费者对新的可持续成分感兴趣,但不愿意接受其食品中的不期望的感官特性。Luffa(Luffacylindrica)主要收获和加工其纤维网络,它被用作去角质剂,而它的种子通常被丢弃。然而,已发现种子具有各种营养益处。因此,这项研究调查了添加到酸奶中的丝瓜种子粉的感官特性,并将其与其他种子粉(亚麻,向日葵,chia,和大麻)。消费者(n=107)使用享乐尺度评估了他们对添加到酸奶中的不同种子的喜好,并使用Check-all-that-apply(CATA)评估了感官特性。当与酸奶混合时,丝瓜种子与变色有关,异味,金属,浓郁的味道,苦涩,咸,朴实和消费者喜好下降。亚麻和葵花籽被发现是甜的,坚果,煮熟,温和的味道,并有一个光滑的纹理。亚麻和向日葵种子样品的总体喜好得分明显高于丝瓜和大麻样品。未来的研究应研究不同的干燥和烘烤处理,以改善丝瓜种子的感官特性。
Consumers are interested in new sustainable ingredients but are unwilling to accept undesirable sensory properties in their food products. Luffa (Luffa cylindrica) is mainly harvested and processed for its fibrous network, which is used as an exfoliator, while its
seeds are usually discarded. However, the
seeds have been found to have various nutritional benefits. As such, this study investigated the sensory properties of luffa seed powder added to yogurt and compared it to other seed powder (flax, sunflower, chia, and hemp). Consumers (n = 107) evaluated their liking of the different
seeds added to yogurt using hedonic scales and the sensory properties using check-all-that-apply (CATA). The luffa
seeds when mixed with yogurt were associated with off-colour, off-flavour, metallic, strong flavour, bitter, salty, earthy and decreased consumer liking. The flax and sunflower
seeds were found to be sweet, nutty, cooked, mild flavour, and to have a smooth texture. The overall liking scores for the flax and sunflower seed samples were significantly higher than the luffa and hemp samples. Future studies should investigate different drying and roasting treatments to improve the sensory properties of the luffa seeds.