Sensory characteristics of powdered-fiber drinks using CATA (check-all-that-apply) method

Abstract

Dietary fiber is crucial in the human diet. This nutrient has been reported to be able to prevent overweight and obesity by improving satiety levels. However, the intake of fiber remains low, and the use of fiber supplementation is recommended. Dietary fiber in the form of powdered drinks has been recently launched and become popular in the market with different types, flavors and brands. The objective of this study was to evaluate the sensory characteristics of powdered fiber drink products. Six commercial powdered fiber drink samples were selected representing the powdered fiber drink products that are available in the Indonesian market. The sensory characteristic was evaluated using CATA (Check-All-That-Apply) method by 121 consumers (mean age 20.3 ± 3.2-year-old). In addition, consumer acceptability was also measured. The results indicated that the fiber drink samples have different characteristics due to the different flavors. Fruity flavors such as berries, passion fruits, and citrus were preferred as compared to vegetable flavors, and this was significant for aroma liking (p=0.017). Interestingly, the addition of bird nests in the ingredient of the fiber drink did not influence the liking nor the sensory characteristics of the samples. This study can be used to develop a powdered fiber drink product with good acceptability by considering the sensory characteristics.