Atlantic Canadians’ Sensory Perception of Couscous Made with Sugar Kelp (Saccharina latissma)
Mackenzie Gorman,
Laura Baxter,
Rachael Moss
et al.
Abstract:Sugar kelp (Saccharina latissma) has many nutritional benefits and has been identified as a rich source of fibre, vitamins, and antioxidants. However, it is not regularly consumed in the Western world, and the sensory perception of foods containing sugar kelp must be investigated to increase acceptance in North America. This study evaluated consumers’ (n = 99) sensory perception of couscous with increasing amounts of sugar kelp (0% (control), 4%, 6%, 8%, and 10% wt/wt). Furthermore, consumers’ purchase intent,… Show more
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