CONSUMER ACCEPTANCE OF NEW PULSE SPREADS BEFORE AND AFTER SOUS VIDE TREATMENT
Asnate Kirse, Daina Karklina, Sandra Muizniece-Brasava
Pages: 104-114 Published: 6 Jun 2016
Views: 1,432 Downloads: 433
Abstract: Pulse spreads are an alternative to traditional animal-derived spreads, having all nutritious components of pulses: quality protein, complex carbohydrates, dietary fibre, minerals, vitamins, and antioxidant compounds. Sous vide packaging technology should be considered to extend the shelf-life of pulse spreads. The aim of this research was to develop innovative pulse spreads from different pulses growing in Europe and subject these spreads to sensory evaluation before and after sous vide treatment. Pulse spreads were made from cowpeas (Vigna unguiculata (L.) Walp.) and maple peas (Pisum sativum var. arvense L.), two spreads from each pulse: classic (control) spread and spread with spices. Hedonic evaluation by consumers (n=120) showed that sous vide treatment did not influence the overall preference of cowpea and maple pea spreads (p>0.1). Sous vide treatment could be used to extend shelflife of new pulse spreads and maintain their sensory quality for at least 22 days.
Keywords: pulse spreads, sensory evaluation, sous vide, consumer acceptance