Proserpio Cristina, Lavelli Vera, Laureati Monica, Pagliarini Ella
Department of Food, Environmental and Nutritional Sciences (DeFENS) University of Milan Milan Italy.
Food Sci Nutr. 2019 Jan 28;7(2):730-737. doi: 10.1002/fsn3.917. eCollection 2019 Feb.
is an edible mushroom with interesting nutritional properties, which is able to grow on agri-food waste and could in turn be used as an ingredient for food fortification. However, new food products have to face with the growing consumer consciousness about what they eat and hedonic responses, which represent a key factor in determining food preference and choices. The aim of this study was to design a vegetable-based product (a pumpkin and carrot soup) added with increasing concentration of powder rich in β-glucans, which are fibers with demonstrated bioactivity in humans, and to obtain a sensory description of these fortified products to find the desirable and undesirable sensory properties that affect their acceptance. A total of 109 subjects (women = 52; men = 57; age = 36.1 ± 14.4 years) evaluated five samples of pumpkin and carrot soup added with increasing concentrations of mushroom powder (0%, 2%, 4%, 6%, and a hidden control at 0%) for liking and sensory properties by means of the check-all-that-apply method. Results showed that creaminess, orange color, mild odor, and taste were positively related to vegetable soups liking, whereas strong taste, dark color, and mushroom odor described the less liked samples. Sample added with 2% of mushroom powder obtained comparable liking scores to the unmodified sample, while liking decreased with increasing concentration of . powder. The present results demonstrated that it is possible to fortify a vegetable soup with powder developing well-accepted foods by consumers. This product could be used to implement an everyday dietary intervention of β-glucans over a long-term period.
是一种具有有趣营养特性的可食用蘑菇，它能够在农业食品废料上生长，反过来又可作为食品强化的一种成分。然而，新的食品必须面对消费者对所吃食物日益增长的意识以及享乐反应，这是决定食物偏好和选择的关键因素。本研究的目的是设计一种添加了浓度递增的富含β-葡聚糖的蘑菇粉的蔬菜基产品（南瓜胡萝卜汤），β-葡聚糖是一种在人体中已证明具有生物活性的纤维，并获得这些强化产品的感官描述，以找出影响其接受度的理想和不理想的感官特性。总共109名受试者（女性 = 52名；男性 = 57名；年龄 = 36.1 ± 14.4岁）通过复选法评估了添加了浓度递增的蘑菇粉（0%、2%、4%、6%以及隐藏的0%对照）的五个南瓜胡萝卜汤样品的喜好程度和感官特性。结果表明，奶油感、橙色、温和的气味和味道与蔬菜汤的喜好程度呈正相关，而强烈的味道、深色和蘑菇气味则描述了不太受喜欢的样品。添加2%蘑菇粉的样品获得了与未改性样品相当的喜好评分，而随着蘑菇粉浓度的增加，喜好程度下降。目前的结果表明，用蘑菇粉强化蔬菜汤并开发出消费者易于接受的食品是可行的。该产品可用于长期实施β-葡聚糖的日常饮食干预。
