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Mapping Consumer Preference for Vegan and Omnivorous Diets for the Sensory Attributes of Flour Products with Iodine-Fortified Plant-Based Ingredients
Objectives: Flour products with iodine-fortified dried vegetables can be a good source of iodine. However, in addition to iodine stability, the sensory quality of these products is also important. Therefore, this study aimed to assess the effect of adding iodine-fortified dried vegetables to flour products (gnocchi and ciabatta) on their sensory quality and map consumers (vegan/omnivore diets) as potential consumers of fortified flour products with iodine-fortified dried vegetables. Methods: A quantitative analysis of the sensory desirability and profiling were used to achieve the work objective. Results: It was confirmed that there was no relationship between the form of iodine (without iodine/KIO3/KI) and the intensity of all definite descriptors of colour, aroma, and taste. We also confirmed the relationship between the vegetable type and the descriptors’ intensity. It was confirmed that the positive attribute with the highest impact was the pumpkin taste, and the attribute with the most negative impact was the cauliflower aroma. This was true for consumers on vegan and omnivore diets, and they confirmed the most positive attitude toward the taste of pumpkin. Conclusions: Introducing dried iodine-fortified vegetables (gnocchi dumplings 24%; ciabatta rolls 5%) allows for the high sensory desirability of designed products. Introduced iodine (gnocchi dumplings 30 mg I/100 g; ciabatta rolls 9–11 mg I/100 g) does not change products’ sensory profiles.
Nutritional Adequacy of Flour Product Enrichment with Iodine-Fortified Plant-Based Products
This study assessed the nutritional value of designed vegan flour products (Gnocchi and Ciabatta) by adding iodine-fortified dried vegetables. The KI and KIO3 constituted the sources of iodine. The pumpkin, cauliflower, carrot, broccoli and beetroot were used as a matrix for the iodine applied. The nutritional value was tested based on iodine content and antioxidant activity. The content of thiamine was determined in samples of Ciabatta rolls. The antioxidant activity of Gnocchi dumplings and Ciabatta rolls was analysed before and after heat treatment (baking and cooking) and after storage. It was confirmed that the designed cereal products (Ciabatta rolls and Gnocchi dumplings) with the addition of iodine-fortified dried vegetables are a good source of iodine in the diet and can be used as an element of IDD prevention. Consuming 100 g of Ciabatta rolls (1 pc.) provides coverage of iodine demand at the level of ~6% RDA, while 100 g of Gnocchi dumplings (20 pcs.) provides ~19% RDA. The type of iodine carrier (KI or KIO3) and type of vegetable for iodine introduced into cereal products affect the content of selected nutritional value indicators, such as iodine and thiamine content and antioxidant properties of the product.