Plant-based chocolate desserts: analysis of consumer’s response according to sensory properties of products and consumer attitude towards meat reduction
Abstract
Brea
gum
is
a
food
additive
with
potential
for
economic
and
environmental
sustainability.
It
may
be
used
in
plant-based
formulations,
such
as
chocolate
desserts,
but
achieving
acceptable
sensory
characteristics
remains
challenging.
Therefore,
the
aim
was
to
compare
consumers’
response
two
on
blind
informed
conditions
about
ingredient
formulation.
Two
desserts
were
used:
one
made
Gum
Black
Carob
flour
(BG)
Commercial
Soy
dessert
(CS).
Eight
trained
judges
characterized
properties
of
both
products.
103
consumers
(female
=
62,
aged
between
18
45)
tasted
products
rated
their
overall
liking,
liking
appearance,
odour,
texture,
sweetness,
flavour
vegetable
aftertaste.
Purchase
intention
healthy,
processed
sustainable
perception
too.
Participants
also
completed
questionnaire
attitudes
towards
reducing
meat
consumption.
BG
described
grittier
intense
vegetal
odour
aftertaste,
while
CS
sweeter,
browner
more
consistent
(p
<
0.05).
Acceptability
significantly
higher
than
(7.1
±
1.6
4.9
2.2,
respectively,
p
perceived
(6.6
2.3,
6.1
respectively;
Information
samples
did
not
show
significant
effect
acceptability.
Supporters
reduction
showed
acceptability
rejecters.
Both
desserts’
strongly
influenced
by
intrinsic
attitude
reduction.
Improvements
attributes
need
further
development.
Research Square (Research Square), Год журнала: 2024, Номер unknown
Опубликована: Дек. 2, 2024
Язык: Английский