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Advisor(s)
Abstract(s)
Bissap is a non-alcoholic drink commonly consumed in African countries, particularly in
Senegal. It is made from Hibiscus sabdariffa L. - an herbaceous plant belonging to the
Malvaceae, most often from its Ordinary/Kor (Senegal) and/or Vimto (Sudan) varieties. Past
research has shown that Hibiscus drinks are generally rich in vitamins, minerals and bioactive
compounds. These drinks are amongst the products investigated by AFTER, an EU FP7-funded
research project aiming at the production of good quality (nutritional and sanitary) and
extended shelf-life products of African tradition for local and European markets.
A previous AFTER study on the acceptability of four traditional Hibiscus drinks by a sample of
Senegalese consumers uncovered significant effects of plant variety and processing method.
This highlighted the importance of harmonizing the sensory profile of these drinks as part of
the product re-engineering process, and re-assessing their acceptability amongst the
Senegalese population.
In view of this, three new Hibiscus (50% Kor and 50% Vinto) drinks – an infusion, a syrup and a
vacuum-concentrate – were developed by AFTER researchers. Their sensory quality was
evaluated, alongside that of a traditional infusion (baseline), by a sample of 156 Senegalese in
Dakar in October-November of 2013. Consumer profiling techniques based on hedonic
acceptance, Just-About-Right intensity evaluation of specific descriptors (JAR) and Check-All-
That-Apply questions with sensory and emotional descriptors (CATA) were used to establish
sensory profiles and preference maps. Descriptors and other relevant evaluative information
were obtained through two exploratory focus groups.Results show that the new Hibiscus drinks all had better acceptability than the baseline.
Moreover, three distinct types of Senegalese consumers were identified: baseline dislikers,
who liked all drinks except traditional one; overall likers; new Infusion dislikers.
Finally, multiple factor analysis of overall liking scores, JAR ratings and CATA answers yield
highly convergent results for all the drinks evaluated.
Description
Keywords
Hibiscus Bissap Senegalese consumers Consumer acceptance About-Right Scales (JAR) Check-All-That-Apply questions (CATA)
Citation
MONTEIRO, M. J. … [et al.] - Acceptability of reengineered Hibiscus drinks by Senegalese consumers. In Congress on Food Structure Design, 1st, Porto, Portugal, 15-17 October, 2014. VICENTE, A. A. ; SILVA, C. L. M. ; PIAZZA, L. (eds.) - Book of Abstracts of the 1st Congress on Food Structure Design. Braga: Universidade do Minho, Departamento de Engenharia Biológica, 2014. ISBN 978-989-97478-5-2. p. 206
Publisher
Universidade do Minho, Departamento de Engenharia Biológica