“Microgreens” is a marketing term used to describe young and tender edible seedlings. In this work, a new culinary concept was developed to stimulate the culinary use of self-produced microgreens as basic ingredients of sweet and savory dishes. The production of microgreens in a soilless growing system was considered as a preliminary part of the culinary process for the dishes’ preparation. In order to obtain customized microgreens for the culinary assessment, three different species were self-produced. As a result of the pilot consumer test, all species of microgreens resulted acceptable. A gastronomic session was also applied to develop some dishes using microgreens in the recipe. The culinary promotion of self-produced microgreens not only as garnishing greens may offer to the international gastronomy new ingredients and support the exploitation of local varieties and wild edible plants.

Culinary Assessment of Self-Produced Microgreens as Basic Ingredients in Sweet and Savory Dishes

RENNA, MASSIMILIANO
;
LEONI, BENIAMINO;SANTAMARIA, Pietro
2016-01-01

Abstract

“Microgreens” is a marketing term used to describe young and tender edible seedlings. In this work, a new culinary concept was developed to stimulate the culinary use of self-produced microgreens as basic ingredients of sweet and savory dishes. The production of microgreens in a soilless growing system was considered as a preliminary part of the culinary process for the dishes’ preparation. In order to obtain customized microgreens for the culinary assessment, three different species were self-produced. As a result of the pilot consumer test, all species of microgreens resulted acceptable. A gastronomic session was also applied to develop some dishes using microgreens in the recipe. The culinary promotion of self-produced microgreens not only as garnishing greens may offer to the international gastronomy new ingredients and support the exploitation of local varieties and wild edible plants.
File in questo prodotto:
File Dimensione Formato  
Culinary Assessment of Self-Produced Microgreens as Basic Ingredients in Sweet and Savory Dishes.pdf

non disponibili

Descrizione: Articolo pubblicato
Tipologia: Documento in Versione Editoriale
Licenza: NON PUBBLICO - Accesso privato/ristretto
Dimensione 1.59 MB
Formato Adobe PDF
1.59 MB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11586/186583
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 52
  • ???jsp.display-item.citation.isi??? 46
social impact