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

Monteiro Maria J.P., Costa Ana Isabel A., Fliedel Geneviève, Cisse Mady, Bechoff Aurélie, Pallet Dominique, Tomlins Keith I., Pintado Manuela. 2017. Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes. Food Chemistry, 225 : 202-212.

Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : CHEMISTRY, APPLIED / Quartile : Q1, Sujet : NUTRITION & DIETETICS

Résumé : 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.

Mots-clés Agrovoc : boisson, Hibiscus sabdariffa, propriété organoleptique, comportement du consommateur, préférence alimentaire, jus de fruits, technologie alimentaire, propriété physicochimique

Mots-clés géographiques Agrovoc : Sénégal

Classification Agris : Q04 - Composition des produits alimentaires
E73 - Économie de la consommation
Q02 - Traitement et conservation des produits alimentaires

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Agences de financement européennes : European Commission

Programme de financement européen : FP7

Auteurs et affiliations

• Monteiro Maria J.P., Universidade Catolica Portuguesa (PRT)
• Costa Ana Isabel A., Universidade Catolica Portuguesa (PRT)
• Fliedel Geneviève, CIRAD-PERSYST-UMR Qualisud (FRA)
• Cisse Mady, UCAD (SEN)
• Bechoff Aurélie, University of Greenwich (GBR)
• Pallet Dominique, CIRAD-PERSYST-UMR Qualisud (FRA)
• Tomlins Keith I., University of Greenwich (GBR)
• Pintado Manuela, Universidade Catolica Portuguesa (PRT)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/583995/)

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