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Sensory Characterization and Acceptability of a New Lulo (Solanum quitoense Lam.) Powder-Based Soluble Beverage Using Rapid Evaluation Techniques with Consumers

Recently, the interest in tropical fruits has increased widely even beyond their production areas, but the perishable nature of these fruits makes their marketing difficult. However, due to its special sensory characteristics and nutritional value, lulo (Solanum quitoense Lam.) is a good candidate f...

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Autores principales: Marín-Arroyo, María Remedios, González-Bonilla, Sofía Marcela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9564273/
https://www.ncbi.nlm.nih.gov/pubmed/36230204
http://dx.doi.org/10.3390/foods11193129
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author Marín-Arroyo, María Remedios
González-Bonilla, Sofía Marcela
author_facet Marín-Arroyo, María Remedios
González-Bonilla, Sofía Marcela
author_sort Marín-Arroyo, María Remedios
collection PubMed
description Recently, the interest in tropical fruits has increased widely even beyond their production areas, but the perishable nature of these fruits makes their marketing difficult. However, due to its special sensory characteristics and nutritional value, lulo (Solanum quitoense Lam.) is a good candidate for product development to meet this ever-growing demand. Therefore, a lulo-powder-based soluble beverage was prepared according to previously established formulations. Thus, the aim of the present research was to obtain the sensory characterization, study consumers’ overall acceptability, and identify drivers of liking for the new beverage. Eight samples were prepared with lulo juice or pulp + stevia, or a sweetener blend (erythritol + xylitol + stevia). Maltodextrin or inulin, as a drying aid, was added to freeze-dry the samples. The freeze-dried samples were rehydrated for consumption. The sensory characterization of the new beverage was carried out by using CATA questions with consumers (n = 69). The most influential attributes that affected acceptability were identified by using ideal product characterization and hedonic scores of the samples. The beverage formulations with stevia alone had the lowest acceptability. Most sensory differences among samples were found between the visual attributes. The attributes “clean”, “homogeneous”, “fruity” and “citrus” odor, “just-right acidity”, “just-right sweetness”, and “fresh” were necessary to increase global acceptance in the juice-only beverages (Js), whereas “cloudy”, “off-odor”, and “very acidic” negatively impacted acceptance. For products with pulp (Ps), “citrus” and “tropical fruit” odors, “just-right acidity”, “just-right sweetness”, and “fresh” attributes were needed to increase acceptance, while “cloudy” and “chemical/artificial” flavors negatively impacted acceptance. The lulo-powder-based soluble beverage was accepted by consumers; however, there is still potential for the sensory-quality improvement of this product.
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spelling pubmed-95642732022-10-15 Sensory Characterization and Acceptability of a New Lulo (Solanum quitoense Lam.) Powder-Based Soluble Beverage Using Rapid Evaluation Techniques with Consumers Marín-Arroyo, María Remedios González-Bonilla, Sofía Marcela Foods Article Recently, the interest in tropical fruits has increased widely even beyond their production areas, but the perishable nature of these fruits makes their marketing difficult. However, due to its special sensory characteristics and nutritional value, lulo (Solanum quitoense Lam.) is a good candidate for product development to meet this ever-growing demand. Therefore, a lulo-powder-based soluble beverage was prepared according to previously established formulations. Thus, the aim of the present research was to obtain the sensory characterization, study consumers’ overall acceptability, and identify drivers of liking for the new beverage. Eight samples were prepared with lulo juice or pulp + stevia, or a sweetener blend (erythritol + xylitol + stevia). Maltodextrin or inulin, as a drying aid, was added to freeze-dry the samples. The freeze-dried samples were rehydrated for consumption. The sensory characterization of the new beverage was carried out by using CATA questions with consumers (n = 69). The most influential attributes that affected acceptability were identified by using ideal product characterization and hedonic scores of the samples. The beverage formulations with stevia alone had the lowest acceptability. Most sensory differences among samples were found between the visual attributes. The attributes “clean”, “homogeneous”, “fruity” and “citrus” odor, “just-right acidity”, “just-right sweetness”, and “fresh” were necessary to increase global acceptance in the juice-only beverages (Js), whereas “cloudy”, “off-odor”, and “very acidic” negatively impacted acceptance. For products with pulp (Ps), “citrus” and “tropical fruit” odors, “just-right acidity”, “just-right sweetness”, and “fresh” attributes were needed to increase acceptance, while “cloudy” and “chemical/artificial” flavors negatively impacted acceptance. The lulo-powder-based soluble beverage was accepted by consumers; however, there is still potential for the sensory-quality improvement of this product. MDPI 2022-10-08 /pmc/articles/PMC9564273/ /pubmed/36230204 http://dx.doi.org/10.3390/foods11193129 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Marín-Arroyo, María Remedios
González-Bonilla, Sofía Marcela
Sensory Characterization and Acceptability of a New Lulo (Solanum quitoense Lam.) Powder-Based Soluble Beverage Using Rapid Evaluation Techniques with Consumers
title Sensory Characterization and Acceptability of a New Lulo (Solanum quitoense Lam.) Powder-Based Soluble Beverage Using Rapid Evaluation Techniques with Consumers
title_full Sensory Characterization and Acceptability of a New Lulo (Solanum quitoense Lam.) Powder-Based Soluble Beverage Using Rapid Evaluation Techniques with Consumers
title_fullStr Sensory Characterization and Acceptability of a New Lulo (Solanum quitoense Lam.) Powder-Based Soluble Beverage Using Rapid Evaluation Techniques with Consumers
title_full_unstemmed Sensory Characterization and Acceptability of a New Lulo (Solanum quitoense Lam.) Powder-Based Soluble Beverage Using Rapid Evaluation Techniques with Consumers
title_short Sensory Characterization and Acceptability of a New Lulo (Solanum quitoense Lam.) Powder-Based Soluble Beverage Using Rapid Evaluation Techniques with Consumers
title_sort sensory characterization and acceptability of a new lulo (solanum quitoense lam.) powder-based soluble beverage using rapid evaluation techniques with consumers
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9564273/
https://www.ncbi.nlm.nih.gov/pubmed/36230204
http://dx.doi.org/10.3390/foods11193129
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