Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food

Hernández-Carrión, María; Varela, Paula; Hernando, Isabel; Fiszman, Susana; Quiles, Amparo

doi:10.1016/j.lwt.2014.10.063

Cited by 38 publications

(22 citation statements)

References 44 publications

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“…According to Verbeke (2006) [27], numerous consumer studies have pointed to the primary role of taste in directing the food choices of consumers. This finding is in agreement with Hernandez-Carrion et al (2011) who showed that the most important factors conditioning consumer food choice attitudes were that the item "tastes good," "is good value for money" and "keeps me healthy"; however, the "health" factor was not the most important factor [6]. The previous consumer studies show that the factor of taste is to be a critical driver of consumer perceptions of food quality and acceptance [8].…”

Section: Nutritional Value and Sensory Propertiessupporting

confidence: 91%

“…Consumers judge food quality on its sensory characteristics and on the nutritional value, health benefits, calorie content and vitamins, which determine the individual preferences for specific products [6] [25].…”

Section: Nutritional Value and Sensory Propertiesmentioning

confidence: 99%

“…Taste is a major condition for acceptance, in addition to the trustworthiness of health claims [6] [26] [27]. According to Verbeke (2006) [27], numerous consumer studies have pointed to the primary role of taste in directing the food choices of consumers.…”

Section: Nutritional Value and Sensory Propertiesmentioning

confidence: 99%

“…occasion, cultural environment) [5]. The role of the consumer in determining the market success of a product is of maximum relevance [6]. The motivation for food choice may be influenced by an interest in health, weights concern, sensory pleasure, ideological reasons, convenience, price or familiarity [5].…”

Section: Introductionmentioning

confidence: 99%

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Motivation Factors of Consumers’ Food Choice

Kaya¹

2016

FNS

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Consumer perception of food products is a very complex phenomenon that is influenced by a wide range of characteristics. The major motivation for food science and nutrition should be sensual features, cost/price balance, and consumer health (sufficient/balanced nutrition). However, there are important differences between theory and reality. Food choice is a complex process influenced by a number of factors related to the product, the consumer, and the consumption context. The role of the consumer in determining the market success of a product is of maximum relevance. Consumer perceptions and preferences are in motion and in change. Understanding and analyzing consumers' motivation factors, perception and preferences are important both food industry and also governments. In this study, some of these factors were discussed and aimed to identify them with reasons.

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Section: Nutritional Value and Sensory Propertiessupporting

confidence: 91%

Section: Nutritional Value and Sensory Propertiesmentioning

confidence: 99%

Section: Nutritional Value and Sensory Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Motivation Factors of Consumers’ Food Choice

Kaya¹

2016

FNS

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“…Therefore, the investigation of consumer attitude towards pomegranate juice carrying itself the claim of a functional and healthy food turns a relevant issue to the insertion and consolidation of pomegranate in the fruit juice market. Such investigation is aligned with the trend of adding healthiness and convenience to the product (Siró, Kálpolna, Kápolna, & Lugasi, 2008;Barbosa, Madi, Toledo, & Rego, 2010;Hernández-Carrión, Varela, Hernando, Fiszman, & Quiles, 2015;Siegrist, Shi, Giusto, & Hartmann, 2015). Indeed, the obtained data is important to elucidate the Brazilians attitude towards a novel product.…”

Section: Introductionsupporting

confidence: 63%

Willingness to pay more for value-added pomegranate juice ( Punica granatum L.): An open-ended contingent valuation

Romano

Finco

Rosenthal

et al. 2016

Food Research International

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This study aimed at estimating the consumer's willingness to pay (WTP) more for value-added pomegranate juice using the contingent valuation method (CVM). The WTP was estimated applying the open-ended elicitation technique with 454 consumers in two supermarkets located in Rio de Janeiro, Brazil. The average consumer's WTP more for pomegranate juice was estimated in R$2.04 (Brazilian currency) and the income elasticity coefficient at the midpoint was 0.19, i.e., a 10% increase in consumer income will increase, on average, 1.9% the WTP of pomegranate juice (ceteris paribus). Therefore, the income elasticity coefficient was considered inelastic, once an increase in income would have low effect on the WTP for these consumers. The results indicated that the consumers were interested in acquiring a non-traditional juice processed using a technology that preserves vitamins and antioxidants, maintains the flavor of "fresh juice" without colorants and preservatives, despite the pomegranate is not part of the Brazilian diet.

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Influence of ripening stage and de‐astringency treatment on the production of dehydrated persimmon snacks

2020

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BACKGROUND: Seasonal persimmon (Diospyros kaki L.) crops have steadily increased in Spain; this has been linked to a significant increase in the postharvest production waste. Therefore, development of valorized products is of great interest. In this study, a hot air-drying technique was used to obtain persimmon snacks. Slices from astringent and non-astringent persimmons (submitted to de-astringency treatment) at three different ripening stages were dried at 40 and 60°C to reach 15 ± 3% water content. RESULTS: After the drying treatment, dehydrated samples were harder, turned into a more orange hue angle, and had a reduced soluble tannin content. Dehydrated samples obtained from the astringent fruit at the most advanced ripening stage had similar soluble tannin content as the samples obtained from non-astringent fruit, especially at 60°C. Besides, a high correlation was observed between the level of astringency perceived by consumers and the decrease of soluble tannin content. Although, in the first ripening stage, consumers preferred the snacks obtained from non-astringent fruits; in the last ripening stage, snacks produced from astringent fruits were equally accepted than the non-astringent ones. CONCLUSION: Therefore, well-accepted persimmon snacks are obtained from both astringent and non-astringent fruits when advanced ripening stages of persimmon are used.

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Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food

Cited by 38 publications

References 44 publications

Motivation Factors of Consumers’ Food Choice

Motivation Factors of Consumers’ Food Choice

Willingness to pay more for value-added pomegranate juice ( Punica granatum L.): An open-ended contingent valuation

Influence of ripening stage and de‐astringency treatment on the production of dehydrated persimmon snacks

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