Mapping Consumer Preference for Vegan and Omnivorous Diets for the Sensory Attributes of Flour Products with Iodine-Fortified Plant-Based Ingredients
| cris.virtual.author-orcid | 0000-0003-0264-6027 | |
| cris.virtual.author-orcid | 0000-0002-1673-4717 | |
| cris.virtual.author-orcid | #PLACEHOLDER_PARENT_METADATA_VALUE# | |
| cris.virtualsource.author-orcid | 3a339447-e0e3-4999-acbe-5a9505932da9 | |
| cris.virtualsource.author-orcid | ae622fae-70f8-4962-bef9-4b36690cf2a1 | |
| cris.virtualsource.author-orcid | #PLACEHOLDER_PARENT_METADATA_VALUE# | |
| dc.abstract.en | 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. | |
| dc.affiliation | Wydział Nauk o Żywności i Żywieniu | |
| dc.affiliation.institute | Katedra Technologii Gastronomicznej i Żywności Funkcjonalnej | |
| dc.contributor.author | Szymandera-Buszka, Krystyna | |
| dc.contributor.author | Jankowska, Agata | |
| dc.contributor.author | Jędrusek-Golińska, Anna | |
| dc.date.access | 2025-02-05 | |
| dc.date.accessioned | 2025-02-05T08:01:51Z | |
| dc.date.available | 2025-02-05T08:01:51Z | |
| dc.date.copyright | 2024-12-20 | |
| dc.date.issued | 2024 | |
| dc.description.abstract | <jats:p>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.</jats:p> | |
| dc.description.accesstime | at_publication | |
| dc.description.bibliography | il., bibliogr. | |
| dc.description.finance | publication_research | |
| dc.description.financecost | 9242,40 | |
| dc.description.if | 4,8 | |
| dc.description.number | 24 | |
| dc.description.points | 140 | |
| dc.description.version | final_published | |
| dc.description.volume | 16 | |
| dc.identifier.doi | 10.3390/nu16244392 | |
| dc.identifier.issn | 2072-6643 | |
| dc.identifier.uri | https://sciencerep.up.poznan.pl/handle/item/2438 | |
| dc.identifier.weblink | https://www.mdpi.com/2072-6643/16/24/4392 | |
| dc.language | en | |
| dc.pbn.affiliation | food and nutrition technology | |
| dc.relation.ispartof | Nutrients | |
| dc.relation.pages | art. 4392 | |
| dc.rights | CC-BY | |
| dc.sciencecloud | send | |
| dc.share.type | OPEN_JOURNAL | |
| dc.subject.en | sensory analysis | |
| dc.subject.en | consumer analysis | |
| dc.subject.en | food fortification | |
| dc.subject.en | flour products | |
| dc.subject.en | vegetables | |
| dc.subject.en | vegan diet | |
| dc.subject.en | omnivore diet | |
| dc.title | Mapping Consumer Preference for Vegan and Omnivorous Diets for the Sensory Attributes of Flour Products with Iodine-Fortified Plant-Based Ingredients | |
| dc.title.volume | Special Issue: Iodine Fortification in Food Production and Human Health | |
| dc.type | JournalArticle | |
| dspace.entity.type | Publication | |
| oaire.citation.issue | 24 | |
| oaire.citation.volume | 16 | |
| project.funder.name | Projekt NCN Preludium 2023/49/N/NZ9/00893 | |
| project.funder.name | Polish Minister of Science and Higher Education as part of the Strategy of the Poznan University of Life Sciences for 2024–2026 in the field of improving scientific research and development work in priority research areas. |