Cited by 121Sensory Analysis and Statistical MethodsConsumer Attitudes and Food LabelingFood Nutrient Composition and Product Development

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Alternative protein sources in Western diets: Food product development and consumer acceptance of spirulina-filled pasta

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Grahl, Stephanie, Strack, Micha, Mensching, André, Mörlein, Daniel·2020·Food Quality and Preference

DOI 10.1016/j.foodqual.2020.103933

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Abstract

Spirulina (Arthrospira platensis) is currently being increasingly researched for its usability and suitability in human nutrition. The inclusion of alternative protein sources, such as spirulina, in familiar products is a possible strategy to nudge consumers towards dietary change in Western societies. Filled pasta variants with three levels of spirulina-soy-extrudate in the filling (10%, 30% or 50%) were developed and investigated for their sensory characteristics and consumer liking. Recipe development was based on the concepts of flavor-flavor learning (beet-ginger or tomato) and masking (lemon-basil) to account for the musty and earthy notes of the alga. Consumer tests were conducted in Germany (n = 139), the Netherlands (n = 137) and France (n = 144), and conventional sensory profiling was accomplished with trained panelists (n = 12). Consumers preferred the lemon-basil flavor over tomato and beet-ginger flavored fillings. As expected, liking decreased with increased extrudate content, regardless of the flavor. For all flavors expected liking was higher than liking after product exposure; for the lemon-basil flavor the gap was the smallest. It was shown that low general food neophobia and familiarity with spirulina promoted consumer liking. The sensory profiling revealed that the spirulina-soy-extrudate content affected all sensory attributes identified across all flavors, but for the tomato flavor the most. Overall, this study confirms that it is important to consider differences in consumer motivation as well as the product’s conceptual and intrinsic sensory characteristics in new product development.

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Authors: Grahl, S., Strack, M., Mensching, A., & Mörlein, D.
Affiliations: University of Göttingen (DE)
Corresponding author: Mörlein, Daniel
ORCID: Grahl, Stephanie
Strack, Micha
Mensching, André
Mörlein, Daniel
Venue: Food Quality and Preference
Publisher: Elsevier BV
Published: 2020-09
Volume: 84
Pages: 103933
ISSN: 0950-3293 (ISSN-L)
DOI: 10.1016/j.foodqual.2020.103933
OpenAlex: W3014048898
Cited by: 121
References: 62
Citations by year: 2026: 14 · 2025: 20 · 2024: 19 · 2023: 29 · 2022: 22 · 2021: 15 · 2020: 2
FWCI: 11.03
Type: journal article
Language: en
Open access: green
resolver.sub.uni-goettingen.de
Licence: cc-by
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
Locations: Food Quality and Preference (publishedVersion)
GoeScholar The Publication Server of the Georg-August-Universität Göttingen (Georg-August-Universität Göttingen) (submittedVersion, cc-by)
Funders: Kementerian Pendidikan dan Kebudayaan
Ministerium für Wissenschaft, Forschung und Kunst Baden-Württemberg (ZN 3041)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Keywords: Spirulina, Spirulina platensis, alternative protein sources, sensory properties, consumer acceptance, food neophobia, flavor masking, sensory profiling, new product development, dietary change, Western diet

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Alternative protein sources in Western diets: Food product development and consumer acceptance of spirulina-filled pasta

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