Consumer Perception of Sugar Kelp (Saccharina latissima) Addition to Soup DOI Open Access
Mackenzie Gorman,

Matthew Code,

Allison Stright

et al.

Sustainability, Journal Year: 2025, Volume and Issue: 17(5), P. 2042 - 2042

Published: Feb. 27, 2025

Seaweed is a sustainable and nutritionally beneficial ingredient; however, consumers do not regularly eat it in North America. Sugar kelp one variety of seaweed that presently underutilized this study will evaluate Atlantic Canadians’ sensory perception sugar addition to soup. Participants’ (n = 90) liking soup (control [no kelp], 4% wt/wt, 6% 8% wt/wt 10% wt/wt) was evaluated. A second trial evaluated the amount participants 83) would add if given opportunity their resulting perception. The used hedonic scales, check-all-that-apply, general labelled magnitude scales results identified how perceive soup, as well In both trials, indicated could be added at approximately without impacting acceptance. Liking soup’s flavour negatively impacted by addition; did impact consumed trial. increased intensity saltiness umami level lower, but associated with pungency off-flavours. suggest acceptable low levels.

Language: Английский

An Investigation Into Soup With the Addition of Brown Seaweed (Ascophyllum nodosum) and Red Seaweed (Chondrus crispus) Using Nonconsumers of Seaweed DOI Creative Commons

Allison Stright,

Kaitlyn Frampton,

Matthew B. McSweeney

et al.

Journal of Sensory Studies, Journal Year: 2025, Volume and Issue: 40(1)

Published: Feb. 1, 2025

ABSTRACT Seaweed has been proposed as an ingredient that can increase the umami taste and saltiness of food items. However, seaweed is not regularly consumed in North America. This study aimed to evaluate how nonconsumers ( n = 103) perceive sensory properties acceptance soup with brown Ascophyllum nodosum ) red Chondrus crispus powder added. The samples include a control (without seaweed) 1.5% 3% seaweed, well by weight. Furthermore, before evaluating soup, they were asked identify flavors textures associate seaweed. increased intensity but it also bitterness sourness. decreased sweetness, overall liking, liking soup's flavor. participants associated fishy, salty, undesirable (slimy, tough, chewy). salty when evaluated nonconsumers, introduced other tastes soup. identified nonconsumers’ beliefs about should help create novel products using

Language: Английский

Citations

0
Consumer Perception of Sugar Kelp (Saccharina latissima) Addition to Soup DOI Open Access
Mackenzie Gorman,

Matthew Code,

Allison Stright

et al.

Sustainability, Journal Year: 2025, Volume and Issue: 17(5), P. 2042 - 2042

Published: Feb. 27, 2025

Seaweed is a sustainable and nutritionally beneficial ingredient; however, consumers do not regularly eat it in North America. Sugar kelp one variety of seaweed that presently underutilized this study will evaluate Atlantic Canadians’ sensory perception sugar addition to soup. Participants’ (n = 90) liking soup (control [no kelp], 4% wt/wt, 6% 8% wt/wt 10% wt/wt) was evaluated. A second trial evaluated the amount participants 83) would add if given opportunity their resulting perception. The used hedonic scales, check-all-that-apply, general labelled magnitude scales results identified how perceive soup, as well In both trials, indicated could be added at approximately without impacting acceptance. Liking soup’s flavour negatively impacted by addition; did impact consumed trial. increased intensity saltiness umami level lower, but associated with pungency off-flavours. suggest acceptable low levels.

Language: Английский

Citations

0