Affiliation:
1. San Diego State University a 5500 Campanile Drive San Diego CA 92182-7251 USA jzhao2@sdsu.edu
2. Department of Plant Sciences, North Dakota State University b Fargo North Dakota USA
3. San Diego State University a 5500 Campanile Drive San Diego CA 92182-7251 USA
Abstract
Protein ingredients are of great interest to consumers due to their nutritional value. Due to religious reasons and a rising concern about environmental impact, proteins from plants, algae, cultured meat, and edible insects are gaining interest. However, consumer acceptance of protein ingredients is hindered by off-flavors, undesirable textures and colors, and other cultural reasons. This chapter discusses the current knowledge on consumer acceptance of food protein ingredients, e.g., protein concentrate, isolate, and hydrolysate, and food protein-based and enhanced food products. Consumer acceptance from both survey studies and consumer sensory studies is included.
Publisher
Royal Society of Chemistry
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