Abstract Spirulina (Arthrospira platensis) is currently being increasingly researched for its usability and suitability in human nutrition. The inclusion of alternative protein sources, such as spirulina, in familiar products is a possible strategy to nudge consumers towards dietary change in Western societies. Filled pasta variants with three levels of spirulina-soy-extrudate in the filling (10%, 30% or 50%) were developed and investigated for their sensory characteristics and consumer liking. Recipe development was based on the concepts of flavor-flavor learning (beet-ginger or tomato) and masking (lemon-basil) to account for the musty and earthy notes of the alga. Consumer tests were conducted in Germany (n = 139), the Netherlands (n = 137) and France (n = 144), and conventional sensory profiling was accomplished with trained panelists (n = 12). Consumers preferred the lemon-basil flavor over tomato and beet-ginger flavored fillings. As expected, liking decreased with increased extrudate content, regardless of the flavor. For all flavors expected liking was higher than liking after product exposure; for the lemon-basil flavor the gap was the smallest. It was shown that low general food neophobia and familiarity with spirulina promoted consumer liking. The sensory profiling revealed that the spirulina-soy-extrudate content affected all sensory attributes identified across all flavors, but for the tomato flavor the most. Overall, this study confirms that it is important to consider differences in consumer motivation as well as the product’s conceptual and intrinsic sensory characteristics in new product development.

中文翻译：

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西方饮食中的替代蛋白质来源：食品开发和消费者对螺旋藻意大利面的接受程度

摘要 螺旋藻（Arthrospira platensis）目前正因其在人类营养中的可用性和适用性而受到越来越多的研究。在熟悉的产品中加入替代蛋白质来源，如螺旋藻，是推动西方社会消费者改变饮食习惯的一种可能策略。开发了在馅料中含有三种水平的螺旋藻-大豆挤出物（10%、30% 或 50%）的夹心面食变体，并研究了它们的感官特性和消费者喜好。配方开发基于风味学习（甜菜姜或番茄）和掩蔽（柠檬罗勒）的概念，以解释藻类的霉味和泥土味。消费者测试在德国 (n = 139)、荷兰 (n = 137) 和法国 (n = 144) 进行，常规感官分析由经过培训的小组成员 (n = 12) 完成。与番茄和甜菜姜风味馅料相比，消费者更喜欢柠檬罗勒风味。正如预期的那样，无论味道如何，喜欢都会随着挤出物含量的增加而降低。对于所有口味，预期喜好度高于产品暴露后的喜好度；对于柠檬罗勒口味，差距最小。结果表明，较低的一般食物新恐惧症和对螺旋藻的熟悉促进了消费者的喜好。感官分析表明，螺旋藻-大豆-挤出物的含量影响了所有口味的所有感官属性，但对番茄口味影响最大。总的来说，这项研究证实，在新产品开发中考虑消费者动机的差异以及产品的概念和内在感官特征是很重要的。