Appiani Marta, Rabitti Noemi Sofia, Proserpio Cristina, Pagliarini Ella, Laureati Monica
Sensory & Consumer Science Lab (SCS_Lab), Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy.
Foods. 2021 Oct 28;10(11):2613. doi: 10.3390/foods10112613.
Tartary buckwheat is a pseudocereal receiving increasing attention as a minor crop interesting for agrobiodiversity conservation and sustainability. It is rich in bioactive substances which, however, may lead to sensory properties undesirable to the consumer, such as bitterness and astringency. The aim was to evaluate consumers' perception and overall liking of food products enriched with tartary or common buckwheat. A total of 120 consumers (56% women) aged 20-60 years (mean age ± SD: 38.8 ± 13.0 years) evaluated six samples of a corn-based gluten-free formulation enriched by increasing concentrations (20%, 30%, 40%) of either common (CB) or tartary buckwheat (TB) flour for overall liking and appropriateness of sensory properties. Results showed significant differences ( < 0.0001) in liking among samples. Considering all subjects, liking decreased with the increase of tartary buckwheat additions, although TB20 and TB30 samples were well accepted and comparable to all CB samples. TB40 was the least liked product. Two clusters of consumers showing opposite behaviours according to liking were found. One cluster (30%) showed an increased liking with the increasing amount of tartary buckwheat. These results show that by keeping the concentration of tartary buckwheat up to 30%, it is possible to develop new products accepted by consumers.
苦荞麦作为一种对农业生物多样性保护和可持续性具有重要意义的小作物，正作为一种伪谷物受到越来越多的关注。它富含生物活性物质，然而，这些物质可能会导致消费者不喜欢的感官特性，如苦味和涩味。本研究旨在评估消费者对富含苦荞麦或普通荞麦的食品的认知和总体喜好程度。共有120名年龄在20至60岁之间（平均年龄±标准差：38.8±13.0岁）的消费者（56%为女性）对六种以玉米为基础的无麸质配方样品进行了评估，这些样品分别添加了不同浓度（20%、30%、40%）的普通荞麦（CB）或苦荞麦（TB）粉，以评估总体喜好程度和感官特性的适宜性。结果显示，样品之间的喜好程度存在显著差异（<0.0001）。考虑到所有受试者，随着苦荞麦添加量的增加，喜好程度降低，尽管TB20和TB30样品被广泛接受，且与所有CB样品相当。TB40是最不受欢迎的产品。发现了两类对喜好表现出相反行为的消费者群体。其中一类群体（30%）随着苦荞麦含量的增加而喜好程度增加。这些结果表明，将苦荞麦的浓度保持在30%以内，就有可能开发出受消费者欢迎的新产品。
