Assess the consumer preference of brown seaweeds added to Ultra Heat Treated plant based milk drinks in Lower Saxony & Scotland
This research project investigates consumer acceptance of a novel plant-based oat drink enriched with seaweed in Lower Saxony, Germany, and Scotland. Given the health benefits of plant-based diets and the environmental advantages of regional products, this study aims to create a sustainable and nutritious product. Oats, a staple in both regions, are processed into oat drinks, while underutilised brown seaweeds from the North Sea, rich in bioactive compounds, are incorporated to enhance nutritional value.
The project addresses the challenge of integrating seaweed into Western diets, where it is less accepted due to its distinct sensory characteristics. Researchers from Abertay University, Scotland, and University of Göttingen, Germany, will collaborate to test different concentrations of seaweed in oat drinks. Sensory evaluations will be conducted using a 9-point hedonic scale, Check All That Apply (CATA) method, and Tem-
poral Dominance of Sensations (TDS) to assess consumer preferences and identify off-flavours.
Additionally, objective analyses using electronic eye and tongue technologies will measure changes in the drink’s colour and taste, correlating these findings with consumer perceptions. High-pressure liquid chromatography will analyse the phenolic composition of seaweed, examining its interaction with the oat drink matrix.
By comparing consumer responses in Scotland and Lower Saxony, the study seeks to understand cross-cultural differences in food acceptance. The findings will be presented at an international conference and submitted to a peer-reviewed journal, contributing to the advancement of functional foods and fostering industry, science, and societal collaboration.
Project Owners
Layla Engelhardt
Info
layla.engelhardt@uni-goettingen.de
Layla Engelhardt holds a Doctoral degree in Agricultural Science and is currently working at the Division Quality and Sensory of Plant Products at University of Göttingen. Mainly researching in the fields of antioxidant-activity, processing, and phenol-matrix-interaction, her primary focus are phenolic compounds in edible plants and their products.
Jonathan Wilkin
Info
Jonathan Wilkin holds a Doctoral degree in food science and technology and currently works as a reader in food innovation & knowledge transfer. His main research focus is seaweed utilisation as human food.