CONSUMER ACCEPTANCE OF NEW PULSE SPREADS BEFORE AND AFTER SOUS VIDE TREATMENT
Asnate Kirse, Daina Karklina, Sandra Muizniece-Brasava
Strony: 104-114
Opublikowano: 6 Jun 2016
Wyświetlenia: 2,798
Pobrania: 578
Citations: 8 (Google Scholar)
Citations: 4 (OpenAlex)
Streszczenie: 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.
Słowa kluczowe: pulse spreads, sensory evaluation, sous vide, consumer acceptance
Cytowanie artykułu: 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/
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