Exploring the Benefits of Employing Market Insights and Consumer Trends in Food Product Innovation

Steffen, Adrienne

doi:10.1016/b978-0-08-101007-5.00008-7

Cited by 1 publication

(2 citation statements)

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“…Green and Detox juices obtained from mixtures of fruit and vegetables are the new trend in the fruit juice segment (Steffen, 2018). This strategy seeks to innovate 1 Food Technology Department, Technology Institute, Universidade Federal Rural do Janeiro (UFRRJ), Serop edica, RJ, Brazil 2 PIBIC/CNPq-Embrapa Agroind ustria de Alimentos, UFRRJ, Serop edica, RJ, Brazil by providing consumers with unique and differentiated juices, with new flavors, aromas and colors (Curi et al, 2017;Sobhana et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

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Development of tropical mixed juice with low added-sugar content: Sensory and nutritional aspects

Martins

Barbosa

Rosenthal

et al. 2021

Food sci. technol. int.

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The aim of the present study was to develop a mixed tropical fruit juice of cashew apple, acerola and melon with low added-sugar content considering sensory and nutritional aspects. Five formulations were developed varying the concentration of the different fruits. A total of 172 consumers rated their overall liking using a 9-point hedonic scale and described their sensory characteristics using a Check-all-that-apply question. In addition, the functional properties of the juices were evaluated by analyzing vitamin C, total phenolic compounds and antioxidant capacity. Results showed that the addition of sugar and fruit composition affected the sensory characteristics and consumer liking of the formulations. Samples without added sugar and with higher melon concentration showed lower liking scores (p < 0.05). In addition, the highest concentration of acerola had a positive effect on nutritional characteristics. The formulation with 50% of fruit pulp (60% of cashew apple, 30% of acerola and 10% of melon), 47% of water, and 3% of added sugar achieved the best results. The effect of aroma on sweetness perception was investigated by adding identical to natural aromas of melon, apple and pineapple to the selected formulation. However, aroma did not significantly modify sweetness perception, evaluated using a rate-all-that-apply question.

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Section: Introductionmentioning

confidence: 99%

“…Green and Detox juices obtained from mixtures of fruit and vegetables are the new trend in the fruit juice segment (Steffen, 2018). This strategy seeks to innovate by providing consumers with unique and differentiated juices, with new flavors, aromas and colors (Curi et al., 2017; Sobhana et al., 2015).…”

Section: Introductionmentioning

confidence: 99%