Minimal Processing of Organic Apples by Drying - Consumer Acceptance

Abstract

Sensory attributes like colour, flavour and texture are makers in the consumer's purchasing decision of minimally processed organic apples. Drying using low temperatures represent a simple and easy way for minimally processing of organic fruits, moreover this procedure is accepted in organic agriculture. The aim of this study is to establish the consumer acceptance of organic apples dried using two different temperatures and how they characterize the final product. In order to accomplish the proposed purpose, three organic apples cultivars ‘Rubinola’, ‘Topaz’ and ‘Gemini’ were sliced and dried in a professional dryer with air distribution, using temperatures like 35°C and 50°C. Consumer general impression regarding obtained dried organic apples was based on a questionnaire, which contain several questions about colour, flavour, texture and size, in two sessions organized during two different scientific events. Dried organic apples were tasted and evaluated by consumers of both genders with ages between 22 and 66 years old. The slice size of organic dried apples was preferred by over 50% of consumers for all apple varieties. Consumers preferred more the taste of ‘Gemini’ cv. apples dried at 50°C compared to those dried at 35°C. The consumer’s acceptance of minimally processed organic apples was oriented towards those dried at 50°C. Obtained results suggest that sensory attributes are very important in consumer acceptance of a minimally processed product by drying technology and more studies are required.

Organic Vegetable Chips: Exploring Romanian Consumers’ Preferences in Relation to Socio-Demographic Factors

“…The world’s population exceeds 8 billion people, and, as Lelieveld noted in 2012, we all want to be happy, have enough to eat, have families, and prosper [ 1 ]. The modern consumer has become more attentive to their health and sustainable consumption [ 2 ], and their attitudes and beliefs are factors that influence the acceptance or rejection of new foods [ 3 , 4 ]. Understanding the complexity and determinants of food choices is important for consumers, producers, and retailers.…”

“…In the context of the increasing consumption of organic products, the buying and consumption behavior has become a matter of interest for producers and market/retailers [ 25 ]. Moreover, consumers play a crucial role in promoting sustainable food systems associated with natural ingredients, free from flavor, color, and texture additives [ 3 ], influencing these systems through their choices and habits [ 13 ]. Previous studies on consumer choices regarding organic foods have predominantly focused on socio-demographic criteria, such as age, education, and household income [ 13 , 26 , 27 , 28 , 29 ].…”