An investigation into the sensory properties of luffa [Luffa cylindrica (L.)] sap.

The seeds and sap of luffa [Luffa cylindrica (L.)] are usually discarded as waste. As such, this study aimed to identify the sensory properties of luffa sap (aqueous solution) and if it can be incorporated into a food item (orange juice) for added nutritional benefits and as an alternative sweetener. A sensory trial (n = 94) asked participants to evaluate a luffa sap sample and five different orange juice samples with increasing amounts of luffa sap (control [0%], 5%, 7.5%, 10%, 12.5%). The participants evaluated the samples using 9-point hedonic scales, check-all-that-apply, and an open-ended comment question. The luffa sap was described as having a mild flavor as well as woody, earthy, and floral attributes and an aftertaste. The liking scores for the orange juice with the 5% luffa sap did not significantly differ from the control. However, as the amount of luffa sap increased above 5%, the liking scores decreased and were significantly different from the control. The orange juice with luffa sap samples (7.5% and above) was associated with off-flavors, while the orange juice with 5% luffa sap and the control were associated with the attributes (sweet, fruity, orange, tropical, citrus) that increased the participants liking. Future studies should continue to investigate the sensory properties of luffa sap and its incorporation into different food products. PRACTICAL APPLICATION: This is one of the first studies to investigate the sensory properties of luffa sap with participants residing in the Western world. The luffa sap was found to be woody, earthy, bitter, and floral. It was acceptable to add luffa sap to orange juice up to 5% by volume. However, it did not increase the sweetness perception of the orange juice. At a 7.5% luffa sap addition and higher levels, off-flavors were observed in the orange juice.

Sensory properties of thickened and protein-enriched plant-based frozen desserts.

The number of consumers following plant-based diets has increased and in turn, the variety of plant-based foods available on the market has also increased. Many plant-based foods aim to mimic the functionality and sensory properties of conventional dairy products; however, they may not be suitable for specific populations. Dysphagia, for example, is a swallowing condition requiring texture-modified foods that meet specific criteria. While many conventional thickened products exist that are safe for individuals with dysphagia, the growing interest in plant-based eating alongside the increasing prevalence of dysphagia prompts a need for research on the use and safety of thickened plant-based alternatives. This study investigated the sensory properties of a thickened protein-enhanced ice cream (dairy and whey) compared to thickened protein-enhanced plant-based frozen desserts (cashew and pea, and coconut and pea). The formulations were evaluated using the International Dysphagia Diet Standardization (IDDSI) Spoon Tilt Test and a sensory trial (n = 104 participants, 47 flexitarians and 57 typical consumers) using static (hedonic scales and check-all-that-apply [CATA]), and dynamic (temporal check-all-that-apply (TCATA)) methods. The dairy and whey sample consistently passed the IDDSI test, while the plant-based samples did not. TCATA identified that the plant-based samples had an increased cohesiveness and adhesiveness, and decreased slipperiness when compared to the dairy and whey sample. The differences in textural properties may explain why the plant-based samples did not pass the IDDSI test. The study identified that although plant-based foods strive to mimic conventional dairy products, they have different textural and flavor properties.

Consumer perception of collagen from different sources: An investigation using hedonic scale and check all that apply.

Consumers are adding collagen powder to their diets for its health benefits. However, few studies have investigated consumer perception of collagens produced from different sources. As such, the objective of this study was to evaluate the acceptability and sensory properties of commercially available collagen powders (bovine, marine, and mixed). Two different sensory trials were conducted. First, six different collagen powders were mixed with water and evaluated for their sensory properties and acceptability (n = 98; referred to as collagen-in-water). In the second trial, the collagen powders were mixed into strawberry smoothies and their sensory properties were assessed (n = 92; referred to as collagen-in-smoothie). Both studies used the 9-point hedonic scale and check all that apply to evaluate the collagen powders. The results indicated that the collagens could be grouped based on their source when evaluated in water and in a smoothie. Also, the aroma and taste of the marine collagens impacted their acceptability and were associated with fishy, sour, bitter, and salty attributes. Overall, collagen that was low in flavor was more acceptable to the participants in this study. PRACTICAL APPLICATION: Recently, consumers have begun to purchase collagen powder for its health benefits, specifically its positive effects on skin appearance. Understanding the sensory properties of the different collagens can allow for the ingredients to be incorporated into different food products and help promote consumer purchases. Collagen should be mixed into beverages rather than be consumed in water alone to increase acceptability. Also, marine collagen incorporation into foods should be avoided unless off-aromas and flavors can be masked by other properties.

Sensory properties of thickened tomato soup enhanced with different sources of protein (whey, soy, hemp, and pea).

Thickened soup formulations were created with different proteins (hemp, soy, pea, and whey) to improve protein and fluid intake. The formulations consisted of a control soup, and soups with 6% whey protein, 6% hemp protein, 6% pea protein, and 6% soy protein by volume. The suitability of the samples for those living with dysphagia was evaluated using the international dysphagia diet standardization initiative (IDDSI) spoon tilt test and a sensory trial (51 older adults and 51 younger adults). The sensory trial used nine-point hedonic scales and check-all-that-apply to evaluate the different formulations. The sample with the whey addition was not significantly different than the control in terms of liking of flavor and texture, but it decreased the participants' overall liking. The hemp, pea, and soy decreased overall liking as well as liking of flavor and texture. They were associated with off-flavors, aftertaste, and astringency. The responses from the older and younger adults were compared and significant differences were found in their liking of the texture, with the older adults finding the formulations' texture significantly more acceptable. Overall, the study identified that hemp, pea, and soy did not create acceptable thickened soup formulations and the hemp and pea formulations did not achieve a consistency level that is acceptable for those living with dysphagia.