Mapping Consumer Preference for Vegan and Omnivorous Diets for the Sensory Attributes of Flour Products with Iodine-Fortified Plant-Based Ingredients
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.
Authors
- Anna Jędrusek‐Golińska (ORCID: https://orcid.org/0000-0002-1673-4717)
- Krystyna Szymandera‐Buszka (ORCID: https://orcid.org/0000-0003-0264-6027)
- Agata Jankowska (ORCID: https://orcid.org/0000-0001-9311-7264)
Institutions
- University of Life Sciences in Poznań (PL)
Publication Details
- Journal
- Nutrients
- Published
- 2024-12-20
- DOI
- https://doi.org/10.3390/nu16244392
- Citations
- 1
- Primary Topic
- Consumer Attitudes and Food Labeling
- Type
- article
- Field-Weighted Citation Impact
- 0.54