Our trained sensory panelists at CREA-IT conducted a descriptive analysis to evaluate key attributes of different sprouts. They focused on characteristics such as appearance pleasantness, bitterness, spiciness, aroma, and consistency—all crucial for consumer acceptability. The results will help us identify sprouts best suited for fresh consumption, which we will further analyze in a shelf-life study, as well as those ideal for lyophilized powder production and processing.
