Browsing by Author "Tomlins, Keith I."
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- Quality improvement and new product development in the hibiscus beverage industryPublication . Monteiro, Maria João P.; Costa, Ana Isabel A.; Tomlins, Keith I.; Pintado, Maria ManuelaHibiscus beverages have a potential health benefit. An important challenge faced by the beverages industry is understanding sensory perception and the chemical-sensory drivers of acceptance, as well as developing new products that effectively meet consumers’ quality expectations and preferences. To this end, this chapter summarizes and discusses extant research on Hibiscus sabdariffa var. sabdariffa ruber calyx and extract production, the phytochemical and chemical-sensory properties of hibiscus extracts, the sensory characterization of hibiscus beverages, and consumer acceptance of such products in different country markets.
- Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinksPublication . Bechoff, Aurélie; Cissé, Mady; Fliedel, Geneviève; Declemy, Anne-Laure; Ayessou, Nicolas; Akissoe, Noel; Touré, Cheikh; Bennett, Ben; Pintado, Manuela; Pallet, Dominique; Tomlins, Keith I.Chemical composition of Hibiscus drinks (Koor and Vimto varieties, commercial and traditional, infusions and syrups) (n = 8) was related to sensory evaluation and acceptance. Significant correlations between chemical composition and sensory perception of drinks were found (i.e. anthocyanin content and Hibiscus taste) (p < 0.05). Consumers (n = 160) evaluated drink acceptability on a 9-point verbal hedonic scale. Three classes of behaviour were identified: (a) those who preferred syrup (43% of consumers); (b) those who preferred infusion (36%); and (c) those who preferred all of the samples (21%). Acceptability of ‘syrup likers’ was positively correlated to sweet taste, reducing sugar content and inversely correlated to acidic taste and titratable acidity (p < 0.10). Acceptability of ‘infusion likers’ was positively correlated to the taste of Hibiscus drink and anthocyanin content. The study showed that the distinctions between the acceptability groups are very clear with respect to the chemical composition and rating of sensory attributes