Exploring the Sensory Characteristics of the Soybean Spreads Enhanced with Vegetables and Spices

Abstract

Transitioning to a plant-based diet presents a number of complex ethical, environmental, and health-related considerations. This trend is not only reshaping consumer diets, but also steering the food industry towards the development of new plant-based products. The primary aim of this study was to examine and identify the sensory similarities and differences in soybean spreads consisting of vegetable purées—specifically, beetroot, pumpkin, broccoli, and carrot—with the addition of spices such as marjoram and cumin. The sensory assessment was conducted using the Quantitative Descriptive Analysis (QDA). Twenty-three descriptors were selected and defined following the profiling procedure. The sensory properties of soy-based spreads have been significantly altered by the addition of vegetable purées and spices. Adding vegetable purées reduced the intensity of soybean odour and flavour, lowered fatty notes, and resulted in a less dense texture, while enhancing vegetable odour and flavour. This also improved the moisture content and overall sensory quality of the spreads. Although spices did not notably enhance these sensory attributes, soy-based vegetable spreads remain an attractive option for unique vegetarian finger foods and lunch dishes, catering to diverse consumer preferences. The addition of vegetable purées and spices to spreads creates opportunities for innovative and flavourful plant-based options.