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Food Chem. 2017 Jun 15;225:202-212. doi: 10.1016/j.foodchem.2016.11.127. Epub 2016 Nov 23.

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

Author information

1
Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal.
2
Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal; Universidade Católica Portuguesa, Católica Lisbon School of Business & Economics, Palma de Cima, 1649-023 Lisboa, Portugal.
3
CIRAD, UMR QualiSud, TA B-95/16, 73 rue Jean-François Breton, 34398 Montpellier Cedex 5, France.
4
École Superieure Polytechnique, Université Cheikh Anta Diop, Dakar, BP 5085 Dakar-Fann, Senegal.
5
Natural Resources Institute, University of Greenwich, Central Avenue, Chatham Maritime, Kent ME7 3RU, United Kingdom.
6
Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal. Electronic address: mpintado@porto.ucp.pt.

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.

KEYWORDS:

Chemical-sensory analysis; Consumer preference; Flash Profile; Hibiscus beverages; Process improvement; Senegal

PMID:
28193416
DOI:
10.1016/j.foodchem.2016.11.127
[Indexed for MEDLINE]

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