Seaweed is a sustainable and nutritionally beneficial ingredient; however, consumers do not regularly eat it in North America. Sugar kelp is one variety of seaweed that is presently underutilized and this study will evaluate Atlantic Canadians’ sensory perception of sugar kelp addition to soup. Participants’ (n = 90) liking and sensory perception of seaweed addition to soup (control [no sugar kelp], 4% wt/wt, 6% wt/wt, 8% wt/wt and 10% wt/wt) was evaluated. A second sensory trial evaluated the amount of sugar kelp the participants (n = 83) would add to the soup if given the opportunity and their resulting sensory perception. The participants used hedonic scales, check-all-that-apply, and general labelled magnitude scales to evaluate the soup. The results identified how consumers perceive sugar kelp in soup, as well as their liking of sugar kelp in soup. In both trials, the participants indicated that sugar kelp could be added at approximately 6% wt/wt without impacting their acceptance. Liking of the soup’s flavour was negatively impacted by the sugar kelp addition; however, it did not impact the amount of soup participants consumed in the second trial. The sugar kelp addition increased the intensity of saltiness and umami at the 6% wt/wt addition level and lower, but at 8% wt/wt the soup was associated with pungency and off-flavours. The results suggest that sugar kelp addition to soup is acceptable at low levels.

Luffa fruit is an underutilized and novel ingredient in North America. To increase the shelf life of luffa fruit, this study evaluated the creation of luffa fruit powder using three different drying temperatures (40 °C, 50 °C, and 60 °C). The objective of this study was to evaluate the sensory properties and acceptability of luffa fruit powder with unfamiliar consumers (those who do not regularly eat luffa fruit). Participants (n = 88) evaluated the luffa fruit powders mixed into couscous, as well as a control (couscous without luffa fruit powder) using check-all-that-apply and hedonic scales. Furthermore, the participants were asked how they felt about luffa fruit powder after evaluating the samples (comment question). The hedonic scores were not significantly affected by the addition of the luffa seed powders dried at different temperatures. However, the luffa seed powder was associated with a mild flavour, as well as being described as earthy and vegetal. The participants did indicate that the luffa seed powder added moistness to the couscous. As the drying temperature increased so did the intensity of the flavour. Furthermore, participants indicated they would be interested in luffa seed powder if it has nutritional benefits. Overall, this study investigated the sensory properties of a novel ingredient, luffa seed powder, and future studies should continue to explore its sensory properties and chemical components.