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Alternative protein sources in Western diets: Food product development and consumer acceptance of spirulina-filled pasta
Open accessAbstract
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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“flavor pairing, such as with lemon-basil [97], enhances consumer preference.”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [97]
In the citing paper
“The flavor variations of lemon-basil, tomato, and beetroot-ginger showed that, although the lemon-basil combination better masked the characteristic earthy and musty notes of the microalgae, acceptance decreased significantly as the concentration of the ingredient increased.”
From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Grahl et al., 2020
In the citing paper
“Overall, consumers exhibited greater receptivity to formulations resembling traditional foods, suggesting that familiarity plays a central role in the acceptance process.”
From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Grahl et al., 2020
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Metadata
- Authors
- Grahl, S., Strack, M., Mensching, A., & Mörlein, D.
- Affiliations
- University of Göttingen (DE)
- Corresponding author
- Mörlein, Daniel
- Venue
- Food Quality and Preference
- Publisher
- Elsevier BV
- Published
- 2020-09
- Volume
- 84
- Pages
- 103933
- ISSN
- 0950-3293 (ISSN-L)
- 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
- 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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