Skip navigation

Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes

Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes

Monteiro, Maria João P., Costa, Ana Isabel A, Fliedel, Geneviève, Cissé, Mady, Bechoff, Aurélie, Pallet, Dominique, Tomlins, Keith and Pintado, Maria Manuela E. (2016) Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes. Food Chemistry, 225. pp. 202-212. ISSN 0308-8146 (doi:10.1016/j.foodchem.2016.11.127)

Full text not available from this repository.

Abstract

The need to increase sustainability and add value to traditional foods claiming health benefits led to the introduction of key improvements in the production of hibiscus beverages in Senegal. The physicochemical and sensory properties of three resulting products (an under-vacuum concentrate, a dilute-to-taste syrup and a ready-to-drink infusion) were assessed, vis-à-vis those of conventionally manufactured beverages, and their impact on local consumer preference determined (n = 146). New beverages had more intense, redder colour and higher monomeric anthocyanin content, total phenolic content and antioxidant capacity. Moreover, their colour evaluations by trained panellists were mainly linked to colour density and anthocyanin/polyphenol content, while flavour assessments were associated to titratable acidity and sugar-to-acid ratio. Consumer evaluations, in turn, were driven by the beverages’ red colour intensity, aroma strength and balance between sweetness and acidity. This explained why they overwhelmingly preferred the under-vacuum concentrate, regardless of their age, gender or frequency of hibiscus beverage consumption.

Item Type: Article
Uncontrolled Keywords: Hibiscus beverages; Process improvement; Chemical-sensory analysis; Flash Profile; Consumer preference; Senegal
Subjects: S Agriculture > S Agriculture (General)
Faculty / Department / Research Group: Faculty of Engineering & Science
Faculty of Engineering & Science > Natural Resources Institute
Faculty of Engineering & Science > Natural Resources Institute > Food & Markets Department
Faculty of Engineering & Science > Natural Resources Institute > Food Systems Research Group
Last Modified: 30 Apr 2018 11:56
Selected for GREAT 2016: None
Selected for GREAT 2017: None
Selected for GREAT 2018: GREAT a
URI: http://gala.gre.ac.uk/id/eprint/17811

Actions (login required)

View Item View Item