Acceptance, Sensory Characterization and Consumption Contexts for Dehydrated Persimmon Slices, Chips, Leathers and Powder: A Consumer Study
Valorization of persimmon discards is a current challenge for the food industry. Obtaining dehydrated persimmon products can be a good option, but studies are necessary to predict consumer responses before placing new products on the market. In this study, we produced dried slices, chips, leather...
| Autores principales: | , , , , |
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| Formato: | Artículo |
| Publicado: |
MDPI
2024
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/20.500.11939/8875 https://www.mdpi.com/2304-8158/12/10/1966 |
| _version_ | 1855492576999636992 |
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| author | Castillo, Marina Pons-Gómez, Ana Albert-Sidro, Carlos Delpozo, Bárbara Besada, Cristina |
| author_browse | Albert-Sidro, Carlos Besada, Cristina Castillo, Marina Delpozo, Bárbara Pons-Gómez, Ana |
| author_facet | Castillo, Marina Pons-Gómez, Ana Albert-Sidro, Carlos Delpozo, Bárbara Besada, Cristina |
| author_sort | Castillo, Marina |
| collection | ReDivia |
| description | Valorization of persimmon discards is a current challenge for the food industry. Obtaining
dehydrated persimmon products can be a good option, but studies are necessary to predict consumer
responses before placing new products on the market. In this study, we produced dried slices, chips,
leathers and powder from persimmons that were discarded at harvest. A consumer study was
performed with 100 participants. For a realistic context, the four products were presented to the
participants in specifically designed packages to simulate commercial packages. The participants
were asked about their interest in having each product available on the market. Then, they were
asked to taste the samples and to state their acceptance and purchase intention. The participants
characterized the main sensory properties of the samples using the CATA questions. The consumption
contexts evoked by each product were also investigated based on the item-by-use method, plus
the CATA questions. Our results revealed that, before tasting the samples, the participants showed
special interest in having chips and slices available on the market. After tasting, the participants
reported very good acceptance of chips, slices and powder, but leathers were less liked. According to
the consumer characterizations, slices had the most intense persimmon taste and a succulent texture,
while powder was characterized by its caramel taste. Chips were differentiated from the other
samples, mainly for their crispy texture, while leathers were sticky and tasteless, which explained
their poor acceptance. By evaluating the data on acceptance and the evoked consumption contexts
together, we conclude that persimmon consumption could be enhanced by commercializing slices,
chips and powder. The participants described chips and slices as healthy snacks in different daily
situations, while powder could be used as a sweetener for yoghurts or hot drinks and as an ingredient
for baking desserts. These are all contexts in which fresh persimmon would be not consumed as
reported by the participants. |
| format | Artículo |
| id | ReDivia8875 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | ReDivia88752025-04-25T14:49:35Z Acceptance, Sensory Characterization and Consumption Contexts for Dehydrated Persimmon Slices, Chips, Leathers and Powder: A Consumer Study Castillo, Marina Pons-Gómez, Ana Albert-Sidro, Carlos Delpozo, Bárbara Besada, Cristina Discards CATA questions Item-by-use Drivers of liking E73 Consumer economics Texture Flavor Valorization of persimmon discards is a current challenge for the food industry. Obtaining dehydrated persimmon products can be a good option, but studies are necessary to predict consumer responses before placing new products on the market. In this study, we produced dried slices, chips, leathers and powder from persimmons that were discarded at harvest. A consumer study was performed with 100 participants. For a realistic context, the four products were presented to the participants in specifically designed packages to simulate commercial packages. The participants were asked about their interest in having each product available on the market. Then, they were asked to taste the samples and to state their acceptance and purchase intention. The participants characterized the main sensory properties of the samples using the CATA questions. The consumption contexts evoked by each product were also investigated based on the item-by-use method, plus the CATA questions. Our results revealed that, before tasting the samples, the participants showed special interest in having chips and slices available on the market. After tasting, the participants reported very good acceptance of chips, slices and powder, but leathers were less liked. According to the consumer characterizations, slices had the most intense persimmon taste and a succulent texture, while powder was characterized by its caramel taste. Chips were differentiated from the other samples, mainly for their crispy texture, while leathers were sticky and tasteless, which explained their poor acceptance. By evaluating the data on acceptance and the evoked consumption contexts together, we conclude that persimmon consumption could be enhanced by commercializing slices, chips and powder. The participants described chips and slices as healthy snacks in different daily situations, while powder could be used as a sweetener for yoghurts or hot drinks and as an ingredient for baking desserts. These are all contexts in which fresh persimmon would be not consumed as reported by the participants. 2024-05-03T10:54:39Z 2024-05-03T10:54:39Z 2023 article publishedVersion Castillo, M., Pons-Gómez, A., Albert-Sidro, C., Delpozo, B., & Besada, C. (2023). Acceptance, sensory characterization and consumption contexts for dehydrated persimmon slices, chips, leathers and powder: A consumer study. Foods, 12(10), 1966. 2304-8158 https://hdl.handle.net/20.500.11939/8875 10.3390/foods12101966 https://www.mdpi.com/2304-8158/12/10/1966 This work was supported by the project IVIA-GVA 52201 from the Instituto Valenciano de Investigaciones Agrarias. This project was also co-financed by the European Union through the ERDF Program 2021–2027 Comunitat Valenciana. info:eu-repo/grantAgreement/ERDF/PCV 2021-2027/52201/ES/Relanzando la agroalimentación valenciana para una producción y consumo sostenibles y seguros/AgroAlimVal Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ openAccess MDPI electronico |
| spellingShingle | Discards CATA questions Item-by-use Drivers of liking E73 Consumer economics Texture Flavor Castillo, Marina Pons-Gómez, Ana Albert-Sidro, Carlos Delpozo, Bárbara Besada, Cristina Acceptance, Sensory Characterization and Consumption Contexts for Dehydrated Persimmon Slices, Chips, Leathers and Powder: A Consumer Study |
| title | Acceptance, Sensory Characterization and Consumption Contexts for Dehydrated Persimmon Slices, Chips, Leathers and Powder: A Consumer Study |
| title_full | Acceptance, Sensory Characterization and Consumption Contexts for Dehydrated Persimmon Slices, Chips, Leathers and Powder: A Consumer Study |
| title_fullStr | Acceptance, Sensory Characterization and Consumption Contexts for Dehydrated Persimmon Slices, Chips, Leathers and Powder: A Consumer Study |
| title_full_unstemmed | Acceptance, Sensory Characterization and Consumption Contexts for Dehydrated Persimmon Slices, Chips, Leathers and Powder: A Consumer Study |
| title_short | Acceptance, Sensory Characterization and Consumption Contexts for Dehydrated Persimmon Slices, Chips, Leathers and Powder: A Consumer Study |
| title_sort | acceptance sensory characterization and consumption contexts for dehydrated persimmon slices chips leathers and powder a consumer study |
| topic | Discards CATA questions Item-by-use Drivers of liking E73 Consumer economics Texture Flavor |
| url | https://hdl.handle.net/20.500.11939/8875 https://www.mdpi.com/2304-8158/12/10/1966 |
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