Sustainability,
Год журнала:
2025,
Номер
17(5), С. 2042 - 2042
Опубликована: Фев. 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.
