KnE Engineering, Journal Year: 2024, Volume and Issue: unknown
Published: March 7, 2024
Abstract. Microgreens, the young seedlings of edible plants, have gained attention for their potential health benefits and culinary applications. This newly emerging functional food crop has to sustainably diversify global systems, facilitate urbanization climate change responses, advance human health. However, reception among school students remains an understudied area, particularly in Malaysian context. In this study, five microgreens species including ulam raja, red amaranth, radish, daikon, corn were evaluated sensory perception acceptability secondary Selangor, phytochemical compositions. Among species, exhibited highest intensity sweetness, raja demonstrated a strong aroma bitterness, while radish was notable its astringency heat. Red amaranth had grassy taste, all low score sourness. Corn rating on flavor overall eating quality, signifying favorable impression students. Conversely, received lowest scores both categories. The total phenolic flavonoid content antioxidant activity raja. These findings suggest leverage corn’s introduce into student diets. general, study highlights correlation between attributes composition, influencing students’ perceptions microgreens. By understanding preferences, educators, policymakers, entrepreneurs can formulate effective strategies healthier habits youth develop successful commercialization strategies. Keywords: flavor, healthy diet, microgreens, acceptance
Language: Английский