Sensory evaluation of functional vegan and gluten-free soup prepared with sprouted seeds

Studies focused on the development of functional, vegan, and gluten-free products are important in terms of offering alternatives that are both nutritionally rich and compatible with diverse dietary preferences. In this context, the utilization of naturally gluten-free, protein- and fiber-rich ingredients such as amaranth and mung beans offers notable potential not only for serving as an alternative to animal-based products but also for improving the nutritional quality of gluten-free foods. In this study, mung bean and amaranth were evaluated as substitutes for animal protein and gluten-containing ingredients. These components were germinated under fixed and controlled conditions and subsequently fermented using Saccharomyces boulardii. The sprouted materials were freeze-dried at -55°C using a lyophilizer in order to preserve their nutritional value. The resulting powders were added to a tomato soup matrix at different concentrations (4%, 8%, and 12%) and evaluated in terms of sensory properties. To evaluate consumer acceptance, expert panelists in the field of food science conducted sensory analyses using a 9-point hedonic scale, considering criteria such as appearance, surface texture, aroma, fermented flavor, flavor-spice harmony, mouthfeel, and overall acceptability. The findings indicated that the fermented sprout powders, particularly at higher concentrations (≥8%), led to a dominant aroma, pronounced fermented taste, and a gritty texture, which negatively impacted sensory acceptance. Therefore, it was concluded that lower concentrations are more suitable, especially in liquid-based formulations. In order to maintain the viability of Saccharomyces boulardii, the products were not subjected to heat treatment during preparation. As a result, the strong flavors and aromas of the fermented powders were not suppressed. Moreover, since a plain formulation was preferred, the intensity of the dominant flavors and aromas was not balanced by aromatic supports such as spices. In future product development studies, it is considered that balancing these dominant aromas through the inclusion of appropriate spices and complementary ingredients can help achieve products that both preserve functional value and provide high sensory acceptability. Ingredients such as amaranth and mung bean have significant potential as alternatives to animal protein, particularly for individuals following a vegan diet or those with celiac disease who cannot consume gluten, in terms of their nutritional value and functional benefits. From a gastronomic perspective, the development of functional and sensory-acceptable products using such ingredients provides significant opportunities in menu planning by increasing diversity, creating health-oriented dishes, and addressing specific dietary requirements. The integration of traditional techniques like sprouting and fermentation into modern culinary applications enables chefs, culinary professionals, and menu developers to create products that are both nutritious and innovative. These approaches offer valuable ground at the intersection of sustainability, functionality, and creativity in gastronomy. In this regard, the use of such ingredients is important for culinary students and professionals to gain hands-on experience with concepts such as sustainability, plant-based nutrition, and functional cuisine. Approaches developed especially on the basis of ingredient–matrix compatibility contribute methodologically to both scientific and practical studies within the discipline of gastronomy, while also enabling the development of creative products that can address specific dietary needs. In conclusion, this study demonstrated the potential of using nutritionally valuable, naturally gluten-free ingredients such as amaranth and mung bean which exhibit notable potential as components in the development of functional products when subjected to fermentation. The results highlight that ingredient-matrix compatibility plays a decisive role in sensory acceptance. When used at lower concentrations and paired with suitable aromatic components, these ingredients can contribute to the creation of balanced products both nutritionally and sensorially within the field of gastronomy. This approach provides a methodological contribution to sustainable and innovative gastronomic practices and represents an alternative particularly in the design of functional foods and menu planning for individuals with specific dietary requirements.