Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice “Mollar de Elche”

Abstract

There is an upward trend towards reducing or suppressing additives in foods, as well as reducing the use of E-numbers in labels providing clean label foods. Therefore, the development of confectionary products based exclusively on natural ingredients with antioxidant properties may offer valuable solutions to the confectionery industry. Fruit juices and purées may provide functional and organoleptic properties in jelly candies in a natural way. The consumption of pomegranate fruit and derivative products has increased due to their association with health benefits. The aim of this study was to determine consumer insights about pomegranate-based jellies, cultivar “Mollar de Elche”, as affected by formulation (100% pomegranate juice or 50%–50% pomegranate juice–apple purée) and type of sweetener (sugar or honey), and to link affective and descriptive data from sensory studies. The most valued quality parameter of pomegranate products, red color (measured by the green–red coordinate, a*), was not negatively affected by jelly preparation. It was determined that the main liking drivers for pomegranate jellies were intense red color and high brightness. The results might be used by pomegranate processing companies to improve their manufacturing protocols and to develop successful products meeting consumer demands and needs. The formulation containing 20% gelatin, pure “Mollar de Elche” pomegranate juice, 1% citric acid, and sucrose as sweetener provided the best quality of jellies in terms of color, texture, antioxidant capacity, and sensory attributes.

How a Spanish Group of Millennial Generation Perceives the Commercial Novel Smoothies?

“…Interestingly, previous studies on fresh fruits, including pineapples [37], strawberries [38], nectarines and peaches [32], and apples [30,39] showed sweetness as a positive attribute, often even as the main sensory preference driver. Other research into fruit products such as oranges juice [33], pear fruit leather [40], dried pomegranate arils [23], as well as jelly candies from pomegranate juice [21], indicated a strong correlation between general acceptability and sensation of sweetness. However, another study reported sourness as a key apple acceptance driver [39], although it depends on the apple cultivar (sour, and sweet ones).…”

“…This tendency does not occur in all fruit-based products. For instance, in pomegranate-based jelly, fruit notes were not a good driver, with color and brightness being the most important drivers [21], but, in pomegranate dried products, both fruity and color attributes were part of the consumer drivers [23]. Four of the seven sensory attributes were found to be improvable in smoothie E, a model of the group 1 cluster.…”

“…Eight trained panelists (aged 25 to 55 years; 4 females and 4 males) with more than 600 h of training in sensory testing from the department of Agro-Food Technology (UMH) participated in this study. The panel was selected and trained following the ISO standard 8586-1 (1993), and it is specialized in descriptive sensory evaluation of fruit products [17,[21][22][23]. For the present study, the panel worked during 2 orientation sessions (90 min for each one) discussing the main organoleptic characteristics of commercial smoothies.…”

Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince)

“…Eight trained panelists (aged 30 to 55 years; 4 females and 4 males) from the Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH) with more than 500 h of training in sensory testing participated in this study. The panel was selected and trained following the ISO standard 8586-1 (1993), and it is specialized in descriptive sensory evaluation of pomegranate products [13][14][15][16]. For the present study, the panel worked during 2 orientation sessions (90 min for each one) discussing the main organoleptic characteristics of commercial smoothies and fruit-based: pomegranate, figs, jujube, and quinces.…”

“…Both lexicons were adapted for smoothies based on pomegranate during the orientation sessions (Table 1). Samples were served into odor-free, disposable 90 mL covered plastic cups, at room temperature and were coded using 3 digit numbers as previous studies indicated [15]. Unsalted crackers and distilled water were provided to panelists to clean their palates between samples.…”