Exploring the Sensory Characteristics of the Soybean Spreads Enhanced with Vegetables and Spices
Transitioning to a plant-based diet presents a number of complex ethical, environmental, and health-related considerations. This trend is not only reshaping consumer diets, but also steering the food industry towards the development of new plant-based products. The primary aim of this study was to e...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-01-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/14/3/1096 |
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| author | Eliza Kostyra Klaudia Gawlińska Sylwia Żakowska-Biemans Anna Piotrowska Magdalena Gantner Klaudia Kulik Katarzyna Świąder |
| author_facet | Eliza Kostyra Klaudia Gawlińska Sylwia Żakowska-Biemans Anna Piotrowska Magdalena Gantner Klaudia Kulik Katarzyna Świąder |
| author_sort | Eliza Kostyra |
| collection | DOAJ |
| description | Transitioning to a plant-based diet presents a number of complex ethical, environmental, and health-related considerations. This trend is not only reshaping consumer diets, but also steering the food industry towards the development of new plant-based products. The primary aim of this study was to examine and identify the sensory similarities and differences in soybean spreads consisting of vegetable purées—specifically, beetroot, pumpkin, broccoli, and carrot—with the addition of spices such as marjoram and cumin. The sensory assessment was conducted using the Quantitative Descriptive Analysis (QDA). Twenty-three descriptors were selected and defined following the profiling procedure. The sensory properties of soy-based spreads have been significantly altered by the addition of vegetable purées and spices. Adding vegetable purées reduced the intensity of soybean odour and flavour, lowered fatty notes, and resulted in a less dense texture, while enhancing vegetable odour and flavour. This also improved the moisture content and overall sensory quality of the spreads. Although spices did not notably enhance these sensory attributes, soy-based vegetable spreads remain an attractive option for unique vegetarian finger foods and lunch dishes, catering to diverse consumer preferences. The addition of vegetable purées and spices to spreads creates opportunities for innovative and flavourful plant-based options. |
| first_indexed | 2024-03-08T04:00:24Z |
| format | Article |
| id | doaj.art-3dc438146ffd4510be6e43f0b980462d |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-08T04:00:24Z |
| publishDate | 2024-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-3dc438146ffd4510be6e43f0b980462d2024-02-09T15:07:43ZengMDPI AGApplied Sciences2076-34172024-01-01143109610.3390/app14031096Exploring the Sensory Characteristics of the Soybean Spreads Enhanced with Vegetables and SpicesEliza Kostyra0Klaudia Gawlińska1Sylwia Żakowska-Biemans2Anna Piotrowska3Magdalena Gantner4Klaudia Kulik5Katarzyna Świąder6Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, PolandDepartment of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, PolandDepartment of Food Market and Consumer Research, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, PolandDepartment of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, PolandDepartment of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, PolandDepartment of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, PolandDepartment of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, PolandTransitioning to a plant-based diet presents a number of complex ethical, environmental, and health-related considerations. This trend is not only reshaping consumer diets, but also steering the food industry towards the development of new plant-based products. The primary aim of this study was to examine and identify the sensory similarities and differences in soybean spreads consisting of vegetable purées—specifically, beetroot, pumpkin, broccoli, and carrot—with the addition of spices such as marjoram and cumin. The sensory assessment was conducted using the Quantitative Descriptive Analysis (QDA). Twenty-three descriptors were selected and defined following the profiling procedure. The sensory properties of soy-based spreads have been significantly altered by the addition of vegetable purées and spices. Adding vegetable purées reduced the intensity of soybean odour and flavour, lowered fatty notes, and resulted in a less dense texture, while enhancing vegetable odour and flavour. This also improved the moisture content and overall sensory quality of the spreads. Although spices did not notably enhance these sensory attributes, soy-based vegetable spreads remain an attractive option for unique vegetarian finger foods and lunch dishes, catering to diverse consumer preferences. The addition of vegetable purées and spices to spreads creates opportunities for innovative and flavourful plant-based options.https://www.mdpi.com/2076-3417/14/3/1096soybean spreadsvegetable puréespicesplant-based foodsprofiling |
| spellingShingle | Eliza Kostyra Klaudia Gawlińska Sylwia Żakowska-Biemans Anna Piotrowska Magdalena Gantner Klaudia Kulik Katarzyna Świąder Exploring the Sensory Characteristics of the Soybean Spreads Enhanced with Vegetables and Spices Applied Sciences soybean spreads vegetable purée spices plant-based foods profiling |
| title | Exploring the Sensory Characteristics of the Soybean Spreads Enhanced with Vegetables and Spices |
| title_full | Exploring the Sensory Characteristics of the Soybean Spreads Enhanced with Vegetables and Spices |
| title_fullStr | Exploring the Sensory Characteristics of the Soybean Spreads Enhanced with Vegetables and Spices |
| title_full_unstemmed | Exploring the Sensory Characteristics of the Soybean Spreads Enhanced with Vegetables and Spices |
| title_short | Exploring the Sensory Characteristics of the Soybean Spreads Enhanced with Vegetables and Spices |
| title_sort | exploring the sensory characteristics of the soybean spreads enhanced with vegetables and spices |
| topic | soybean spreads vegetable purée spices plant-based foods profiling |
| url | https://www.mdpi.com/2076-3417/14/3/1096 |
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