Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey
Sustainability in the food chain and the prevention of food losses is an issue of increasing importance. There is a large number of processing by-products where innovative strategies are helpful for transferring these losses into a consumable state. In a step-by-step approach, this current study foc...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/9/1489 |
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| author | Harald Rohm Sophie Morejón Caraballo Ana Salvador Sofia Mendo Empar Llorca Stefano Cattaneo Ivano De Noni Susanne Struck Roberto Foschino Isabel Hernando |
| author_facet | Harald Rohm Sophie Morejón Caraballo Ana Salvador Sofia Mendo Empar Llorca Stefano Cattaneo Ivano De Noni Susanne Struck Roberto Foschino Isabel Hernando |
| author_sort | Harald Rohm |
| collection | DOAJ |
| description | Sustainability in the food chain and the prevention of food losses is an issue of increasing importance. There is a large number of processing by-products where innovative strategies are helpful for transferring these losses into a consumable state. In a step-by-step approach, this current study focused on the sensory properties of blends of sunflower press cake and whey, fermented with different consortia of microorganisms and intended for being used as a basis for a savory spread. In the first part of the work, blends fermented with six co-cultures from lactic acid bacteria and yeasts were characterized by free choice profiling and quantitative descriptive analysis. The respective results were used to modify the formulation and to select the fermentation cultures that were promising from a sensory point of view. Subsequent investigations allowed reducing sample dimensionality further, and the study was concluded by affective hedonic tests and a check-all-that-apply set-up performed by consumers. The final experiment also comprised a just-about-right approach performed for specifically evaluating spreadability. The outcome of the entire study indicates that it is possible to tailor attractive foods from by-products, provided that the need for final optimizations regarding palatability is considered. |
| format | Article |
| id | doaj-art-d2eab1d2753742e78b92e00501244293 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-d2eab1d2753742e78b92e005012442932025-08-20T02:24:46ZengMDPI AGFoods2304-81582025-04-01149148910.3390/foods14091489Sensory Properties of Fermented Blends of Sunflower Press Cake and WheyHarald Rohm0Sophie Morejón Caraballo1Ana Salvador2Sofia Mendo3Empar Llorca4Stefano Cattaneo5Ivano De Noni6Susanne Struck7Roberto Foschino8Isabel Hernando9Chair of Food Engineering, Institute of Natural Materials Technology, Technische Universität Dresden, 1069 Dresden, GermanyChair of Food Engineering, Institute of Natural Materials Technology, Technische Universität Dresden, 1069 Dresden, GermanyInstitute of Agrochemistry and Food Technology (IATA-CSIC), 46980 Valencia, SpainDepartment of Biomedical, Surgical and Dental Sciences, Università degli Studi di Milano, 20133 Milano, ItalyInstituto Universitario de Ingeniería de Alimentos—Food UPV, Universitat Politècnica de València, 46022 Valencia, SpainDepartment of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 20129 Milan, ItalyDepartment of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 20129 Milan, ItalyChair of Food Engineering, Institute of Natural Materials Technology, Technische Universität Dresden, 1069 Dresden, GermanyDepartment of Biomedical, Surgical and Dental Sciences, Università degli Studi di Milano, 20133 Milano, ItalyInstituto Universitario de Ingeniería de Alimentos—Food UPV, Universitat Politècnica de València, 46022 Valencia, SpainSustainability in the food chain and the prevention of food losses is an issue of increasing importance. There is a large number of processing by-products where innovative strategies are helpful for transferring these losses into a consumable state. In a step-by-step approach, this current study focused on the sensory properties of blends of sunflower press cake and whey, fermented with different consortia of microorganisms and intended for being used as a basis for a savory spread. In the first part of the work, blends fermented with six co-cultures from lactic acid bacteria and yeasts were characterized by free choice profiling and quantitative descriptive analysis. The respective results were used to modify the formulation and to select the fermentation cultures that were promising from a sensory point of view. Subsequent investigations allowed reducing sample dimensionality further, and the study was concluded by affective hedonic tests and a check-all-that-apply set-up performed by consumers. The final experiment also comprised a just-about-right approach performed for specifically evaluating spreadability. The outcome of the entire study indicates that it is possible to tailor attractive foods from by-products, provided that the need for final optimizations regarding palatability is considered.https://www.mdpi.com/2304-8158/14/9/1489food lossessustainabilityby-product utilizationspreadability |
| spellingShingle | Harald Rohm Sophie Morejón Caraballo Ana Salvador Sofia Mendo Empar Llorca Stefano Cattaneo Ivano De Noni Susanne Struck Roberto Foschino Isabel Hernando Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey Foods food losses sustainability by-product utilization spreadability |
| title | Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey |
| title_full | Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey |
| title_fullStr | Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey |
| title_full_unstemmed | Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey |
| title_short | Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey |
| title_sort | sensory properties of fermented blends of sunflower press cake and whey |
| topic | food losses sustainability by-product utilization spreadability |
| url | https://www.mdpi.com/2304-8158/14/9/1489 |
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