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

Abstract

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.

Cross‐cultural development of hibiscus tea sensory lexicons for trained and untrained panelists

“…The vocabulary used by trained panelists, untrained professionals and consumers to describe and characterize hibiscus teas was investigated and compiled for the first time. Resulting lexicons adequately captured the main attributes known to drive the sensory quality and consumer acceptance of hibiscus teas: red color intensity, aroma character and strength, and balance between sweetness and acidity (Bechoff et al, ; Monteiro et al, ; Ramirez et al, ; Wong et al, ). Moreover, the methodology employed to this end successfully uncovered and accommodated differences rooted on subjects' sensory and professional expertise, culture and product familiarity.…”

Hibiscus sabdariffa L. Extract: Characterization (FTIR-ATR), Storage Stability and Food Application

“…Therefore, it is evident that the color of the gelatin influenced its score, being this a decisive characteristic in the acceptance of the product. A previous study for the elaboration of a hibiscus drink by different industrial processes, observed that the drink containing more anthocyanins was better accepted by tasters in function of the stronger coloration, in addition to more acidity and flavor (Monteiro et al, 2017). When questioned about the intent of purchase, the tasters, on average, opted for "maybe would buy" for the F4 formulation and "would not buy" for the F2 formulation.…”

Actividad hemolítica, antimicrobiana y antioxidante de extractos acuosos de cálices de jamaica

“…El análisis de correlación evidenció que los TPC se correlacionan moderadamente (r=0.76, p < 0.01) con esta actividad antioxidante, mientras que, la correlación fue baja con las TMA y no fue estadísticamente significativa (r= 0.21, p = 0.12). Monteiro et al (2017) reportaron un intervalo de 29.2 ± 1.3 a 55.7 ± 1.8 mg AAE/100 mL, los cuales son valores similares a los reportados en la presente investigación. Numerosos estudios concuerdan en que existe una correlación positiva entre la actividad antioxidante (actividad anti-radical al DPPH • y al ABTS •+ ) y la concentración de antocianinas.…”