Repository logo
 
Publication

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

2017Journal article Open access
Simple item page
dc.contributor.authorMonteiro, Maria João P.
dc.contributor.authorCosta, Ana Isabel A.
dc.contributor.authorFliedel, Geneviève
dc.contributor.authorCissé, Mady
dc.contributor.authorBechoff, Aurélie
dc.contributor.authorPallet, Dominique
dc.contributor.authorTomlins, Keith
dc.contributor.authorPintado, Maria Manuela E.
dc.date.accessioned2017-12-18T20:05:13Z
dc.date.available2017-12-18T20:05:13Z
dc.date.issued2017
dc.description.abstractThe 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/acceptedVersionpt_PT
dc.identifier.citationMonteiro, M. J. P., Costa, A. I. A., Fliedel, G., Cisse, M., Bechoff, A., Pallet, D., . . . Pintado, M. E. (2017). Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes. Food Chemistry, 225, 202-212pt_PT
dc.identifier.doi10.1016/j.foodchem.2016.11.127pt_PT
dc.identifier.eid85009160164
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.pmid28193416
dc.identifier.urihttp://hdl.handle.net/10400.14/23733
dc.identifier.wos000395955900026
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationNORTE-07-0124-FEDER-000052pt_PT
dc.relationAfrican Food Tradition Revisited by Research
dc.subjectHibiscus beveragespt_PT
dc.subjectProcess improvementpt_PT
dc.subjectChemical-sensory analysispt_PT
dc.subjectFlash Profilept_PT
dc.subjectConsumer preferencept_PT
dc.subjectSenegalpt_PT
dc.titleChemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleAfrican Food Tradition Revisited by Research
oaire.awardURIinfo:eu-repo/grantAgreement/EC/FP7/245025/EU
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PEst-OE%2FEQB%2FLA0016%2F2013/PT
oaire.citation.endPage212pt_PT
oaire.citation.startPage202pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume225pt_PT
oaire.fundingStreamFP7
oaire.fundingStream3599-PPCDT
person.familyNameMonteiro
person.familyNameAlmeida Costa
person.familyNameTomlins
person.familyNamePintado
person.givenNameMaria Joao
person.givenNameAna Isabel
person.givenNameKeith
person.givenNameMaria Manuela
person.identifierK-3258-2016
person.identifier456608
person.identifier.ciencia-idE414-6F3B-447A
person.identifier.ciencia-id831D-A48B-8D05
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0002-2787-2795
person.identifier.orcid0000-0001-6443-8229
person.identifier.orcid0000-0001-6897-5902
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridK-3258-2016
person.identifier.ridI-5182-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id54405433500
person.identifier.scopus-author-id35571101100
person.identifier.scopus-author-id9036710800
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameEuropean Commission
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication3ac76a7d-14b5-4dc3-8a4c-a2ab6d4ac810
relation.isAuthorOfPublication82df31df-7767-4dc7-94c6-0339628fb6ec
relation.isAuthorOfPublicationd7f1cca0-ce7f-4a33-bfaa-82bee33689be
relation.isAuthorOfPublicationba387c7d-27c9-4016-895c-b35597e91ebc
relation.isAuthorOfPublication.latestForDiscoveryba387c7d-27c9-4016-895c-b35597e91ebc
relation.isProjectOfPublication19058834-577d-4a5d-8bbb-00e2be028d4e
relation.isProjectOfPublication76842dfa-b675-443a-843b-f9555a0a9199
relation.isProjectOfPublication.latestForDiscovery19058834-577d-4a5d-8bbb-00e2be028d4e

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
19309659.pdf
Size:
1.12 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
3.44 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

CBQF - Contribuições em Revistas Científicas / Contribution to Journals