Novel infusions from underutilized exotic fruits: Sensory analysis and consumer acceptance

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2024-09-10 DOI:10.1016/j.ijgfs.2024.101014

Warda Bibi Jaumbocus , Vidushi S. Neergheen , Jayrani Cheeneebash , Darshna Yagnik , Deena Ramful-Baboolall

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引用次数: 0

Abstract

This study aimed to develop infusion bags from antioxidant-rich exotic fruits like Syzygium cumini, Psidium cattleianum, Psidium guajava, and Annona muricata, and characterize the physicochemical and sensory properties of the infusions. Infusion bags were prepared from oven dried, coarsely ground fruits which were then brewed in boiling hot water for 5 min. Nine trained panelists evaluated the fruit infusions, agreeing on 19 sensory attributes. A spider plot showed that the infusions did not significantly differ in the magnitude of their sensory attributes except for color. Multiple factor analysis (MFA) revealed that the fruity after taste was more related to the Psidium guajava infusion, contributing to a better liking. The overall liking of the infusions was not related to healthy eating patterns or variety seeking tendencies. The novel data from this study can contribute to the successful marketing of these healthy beverages and the development of the nutraceutical sector.

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利用未充分利用的外来水果制成的新型饮料：感官分析和消费者接受度

本研究旨在利用富含抗氧化剂的外来水果（如茜草、牛蒡、番石榴和葵花籽）开发输液袋，并描述输液的理化和感官特性。用烤箱烘干、粗磨的水果制备输液袋，然后用沸腾的热水冲泡 5 分钟。九名训练有素的小组成员对果汁进行了评估，就 19 项感官属性达成了一致。蜘蛛图显示，除颜色外，其他感官属性的差异不大。多因素分析（MFA）显示，果味后味与番石榴泡腾片的关系更大，因此更受欢迎。对输液的总体喜好与健康饮食模式或寻求多样性的倾向无关。这项研究的新数据有助于这些健康饮料的成功营销和营养保健品行业的发展。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.