CONSUMER ACCEPTANCE OF NEW PULSE SPREADS BEFORE AND AFTER SOUS VIDE TREATMENT
Published: 6 Jun 2016
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
Cite this article: Asnate Kirse, Daina Karklina, Sandra Muizniece-Brasava. CONSUMER ACCEPTANCE OF NEW PULSE SPREADS BEFORE AND AFTER SOUS VIDE TREATMENT. Journal of International Scientific Publications: Agriculture & Food 4, 104-114 (2016). https://www.scientific-publications.net/en/article/1001027/
Download full text
Back to the contents of the volume
© 2021 The Author(s). This is an open access article distributed under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0/
, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. This permission does not cover any third party copyrighted material which may appear in the work requested.