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

Massimiliano Renna, Francesco Di Gioia, Beniamino Leoni, Carlo Mininni, Pietro Santamaria

Research output: Contribution to journalArticle

4 Citations (Scopus)

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.

Original languageEnglish (US)
Pages (from-to)126-142
Number of pages17
JournalJournal of Culinary Science and Technology
Volume15
Issue number2
DOIs
StatePublished - Apr 3 2017

Fingerprint

Satureja
savory
Edible Plants
Marketing
Seedlings
ingredients
microgreens
marketing
seedlings

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

Renna, Massimiliano ; Di Gioia, Francesco ; Leoni, Beniamino ; Mininni, Carlo ; Santamaria, Pietro. / Culinary Assessment of Self-Produced Microgreens as Basic Ingredients in Sweet and Savory Dishes. In: Journal of Culinary Science and Technology. 2017 ; Vol. 15, No. 2. pp. 126-142.
@article{bf5c59879fc04fdbaf2444100ac1e735,
title = "Culinary Assessment of Self-Produced Microgreens as Basic Ingredients in Sweet and Savory Dishes",
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.",
author = "Massimiliano Renna and {Di Gioia}, Francesco and Beniamino Leoni and Carlo Mininni and Pietro Santamaria",
year = "2017",
month = "4",
day = "3",
doi = "10.1080/15428052.2016.1225534",
language = "English (US)",
volume = "15",
pages = "126--142",
journal = "Journal of Culinary Science and Technology",
issn = "1542-8052",
publisher = "Taylor and Francis Ltd.",
number = "2",

}

Culinary Assessment of Self-Produced Microgreens as Basic Ingredients in Sweet and Savory Dishes. / Renna, Massimiliano; Di Gioia, Francesco; Leoni, Beniamino; Mininni, Carlo; Santamaria, Pietro.

In: Journal of Culinary Science and Technology, Vol. 15, No. 2, 03.04.2017, p. 126-142.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Culinary Assessment of Self-Produced Microgreens as Basic Ingredients in Sweet and Savory Dishes

AU - Renna, Massimiliano

AU - Di Gioia, Francesco

AU - Leoni, Beniamino

AU - Mininni, Carlo

AU - Santamaria, Pietro

PY - 2017/4/3

Y1 - 2017/4/3

N2 - “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.

AB - “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.

UR - http://www.scopus.com/inward/record.url?scp=84988429366&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84988429366&partnerID=8YFLogxK

U2 - 10.1080/15428052.2016.1225534

DO - 10.1080/15428052.2016.1225534

M3 - Article

VL - 15

SP - 126

EP - 142

JO - Journal of Culinary Science and Technology

JF - Journal of Culinary Science and Technology

SN - 1542-8052

IS - 2

ER -