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

The DOI matches its Crossref record; 62 of the 62 references it cites were found in a registry or an index.

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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Metadata

Authors
Grahl, S., Strack, M., Mensching, A., & Mörlein, D.
Affiliations
University of Göttingen (DE)
Corresponding author
Mörlein, Daniel
ORCID
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
Licence
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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