Combinations of vegetables can be more accepted than individual vegetables. (March 2019)

• Record Type: Journal Article
• Authors: van Stokkom, V.L.; de Graaf, C.; Wang, S.; van Kooten, O.; Stieger, M.
• Is Part Of: Food quality and preference. Volume 72(2019)
• Page Start: 147
• Page End: 158
• Publication Date: 2019-03
• Subjects: Acceptance -- Vegetables -- Variety -- Taste -- Sweetness -- Bitterness; Food preferences -- Periodicals; Food -- Quality -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Préférences alimentaires -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Food industry and trade -- Quality control; Food preferences; Food -- Quality; Periodicals; 664
• DOI: 10.1016/j.foodqual.2018.10.009
• Languages: English
• ISSNs: 0950-3293

Abstract

Highlights: Acceptance of vegetable combinations is associated with sweetness and bitterness. Acceptance of vegetable combinations depends on mixing ratio. Acceptance of 3/16 combinations was higher than the less liked vegetable. Acceptance of the same 3/16 combinations was similar as the more liked vegetable. For 13/16 combinations acceptance was not higher than of individual vegetables. Abstract: Enhancing sweetness of vegetables by addition of sucrose or sweeteners can increase acceptance but is not necessarily desirable. An alternative strategy could be to combine vegetables with other vegetables. By offering combinations of vegetables it might be possible to suppress bitterness, enhance sweetness and provide texture variety leading to increased acceptance. The aim of this study was to determine the influence of combining vegetables with other vegetables on sensory properties and acceptance. Carrot (sweet), cucumber (neutral), green bell pepper (bitter) and red bell pepper (sour) were assessed individually and in combination with the other three vegetables in two mixing ratios (1:2 and 2:1). Additionally, four combinations of three vegetables (mixing ratio 1:1:1) were assessed. A trained panel ( n = 24) evaluated taste, flavour and texture and a consumer panel ( n = 83) evaluated acceptance of all vegetables and combinations. Combining green bell pepper with carrot (1:2 and 2:1) increased sweetness and decreased bitterness. Combining cucumber, carrot or red bell pepper with green bell pepper (1:2) increased bitterness. Mainly sweetness and bitterness were associated with acceptance whereas texture (crunchiness, firmness and juiciness) did not strongly influence acceptance. Cucumber was the most accepted vegetable followed by carrot, red bell pepper and green bell pepper. Acceptance of vegetable combinations can differ from acceptance of individual vegetables depending on vegetable type and mixing ratio. Only 3 of 16 vegetable combinations had higher acceptance compared to the least accepted vegetable in the combination and similar acceptance as the more accepted vegetable in the combination. For 13 of 16 vegetable combinations acceptance did not increase compared to acceptance of individual vegetables. These findings suggest that strategies aimed at increasing vegetable consumption can be devised using specific combinations of vegetables.