Sensory, Compositional, and Color Properties of Nutraceutical-Rich Juice Blends

Lawless, Lydia J.R.; Threlfall, Renee T.; Howard, Luke R.; Meullenet, Jean François

doi:10.5344/ajev.2012.11125

Cited by 16 publications

(18 citation statements)

References 22 publications

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“…The lowest score on the sensory attributes was recorded at the highest concentration of 2.5% of the TSP in mango juice. According to Lawless et al (2012), addition of high level of polyphenol compounds in food formulations negatively affects the sensory attributes and acceptability of finished foods, resulting in changes such as increased bitterness and astringency. The sensory acceptability results of this study confirm the association of astringency to poor acceptability.…”

Section: Effect Of Tamarind Seed Powder On Sensory Properties Of Enrimentioning

confidence: 99%

Effect of tamarind (Tamarindus indica L.) seed on antioxidant activity, phytocompounds, physicochemical characteristics, and sensory acceptability of enriched cookies and mango juice

Natukunda

Muyonga

Mukisa

2015

Food Science & Nutrition

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Tamarind seeds are not consumed despite their high antioxidative activity. In this study, 0–10% tamarind seed powder (TSP) was incorporated into mango juice and cookies. Total phenolics (Folin–Ciocalteu assay), antioxidant activity (2,2‐diphenyl‐1 picrylhydrazyl (DPPH) radical scavenging assay), flavonoid (aluminum chloride assay), condensed tannins content (Vanillin‐HCl assay), and consumer acceptability (n = 50) of the products were determined. TSP increased the pH and viscosity and reduced titratable acidity of juice. Incorporation of TSP increased the: total phenolic content (6.84 ± 0.21 to 88.44 ± 0.8 mg GAE/100 mL); flavonoid (4.64 ± 0.03–21.7 ± 0.36 mg CE/100 mL); condensed tannins (0.24 ± 0.01–21.81 ± 0.08 mg CE/100 mL) and total antioxidant activity (4.65 ± 0.88–21.70 ± 0.03 mg VCE/100 mL) of juice. A similar trend was observed for cookies. Maximum sensorially acceptable TSP levels were 1.5% and 6%, respectively, for juice and cookies. TSP can thus be utilized as a source of natural antioxidants in food products.

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Section: Effect Of Tamarind Seed Powder On Sensory Properties Of Enrimentioning

confidence: 99%

Effect of tamarind (Tamarindus indica L.) seed on antioxidant activity, phytocompounds, physicochemical characteristics, and sensory acceptability of enriched cookies and mango juice

Natukunda

Muyonga

Mukisa

2015

Food Science & Nutrition

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“…Black cherry, Concord grape and pomegranate juices used in this study have been shown to be rich in polyphenols and antioxidants (Seeram et al 2008). Black cherry, Concord grape and pomegranate juice concentrates were reconstituted to 16.5% soluble solids, bottled and pasteurized in the University of Arkansas Food Science Department (Fayetteville, AR) as described in Lawless et al (2012b). The juice blend was pasteurized to 90C in 32-oz (946 mL) glass bottles, sealed and used for the study.…”

Section: Productmentioning

confidence: 99%

Identifying Product Attributes and Consumer Attitudes that Impact Willingness to pay for a Nutraceutical‐Rich Juice Product

Lawless

Drichoutis

Nayga

et al. 2015

Journal of Sensory Studies

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A non-hypothetical Becker-DeGroot-Marschak (BDM) auction-like mechanism was utilized to determine consumer characteristics, attitudinal factors, and product sensory attributes that affect willingness-to-pay (WTP) for a nutraceutical-rich juice blend (75%Concord+12%Pomegranate+13%Black Cherry). Participants (n=228) were recruited for a BDM mechanism that included four treatment groups: Info (received a potential health

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“…Juice production was described previously (Lawless et al 2012 in press). Consumers who participated in the auction did not participate in the optimization or validation studies.…”

Section: Productmentioning

confidence: 99%

Willingness‐to‐Pay for a Nutraceutical‐Rich Juice Blend

Lawless

Nayga

Akaichi

et al. 2012

Journal of Sensory Studies

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As human life expectancy increases, the potential for nutraceutical products expands. Economic theory and sensory science were integrated to determine (1) consumer acceptance of potential health statements about a juice blend and (2) the relative satisfaction consumers derived from sensory and nutraceutical characteristics of a juice blend. Four nonhypothetical experimental auction sessions with 11–12 consumers/session were held (n = 47) to elicit willingness‐to‐pay (WTP) for an optimized juice blend (87% Concord grape and 13% blackberry). Participants in two sessions tasted the product first and then received a potential health statement about the juice blend regarding positive benefits of anthocyanins before the third round (vice versa for the other two sessions). The WTP for the juice blend was higher when subjects tasted the product first and then received the potential health statement, which indicated a contrast effect caused by treatment order. Agreement with the potential health statement was not correlated to WTP. Nutraceutical product launch should be accompanied with in‐store taste sessions to introduce consumers to product sensory properties. Practical Applications Consumers' willingness‐to‐pay for nutraceuticals can be assessed through nonhypothetical experimental auctions. Nonhypothetical value elicitation methods use real money and products to advantageously eliminate hypothetical bias. Experimental auctions allow product attributes such as nutraceutical status to be assessed along with sensory characteristics; hence, auctions can more easily capture all product aspects that contribute to consumer liking. Understanding how consumers value all attributes can provide crucial information about a product's marketplace sustainability.

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Sensory, Compositional, and Color Properties of Nutraceutical-Rich Juice Blends

Cited by 16 publications

References 22 publications

Effect of tamarind (Tamarindus indica L.) seed on antioxidant activity, phytocompounds, physicochemical characteristics, and sensory acceptability of enriched cookies and mango juice

Effect of tamarind (Tamarindus indica L.) seed on antioxidant activity, phytocompounds, physicochemical characteristics, and sensory acceptability of enriched cookies and mango juice

Identifying Product Attributes and Consumer Attitudes that Impact Willingness to pay for a Nutraceutical‐Rich Juice Product

Willingness‐to‐Pay for a Nutraceutical‐Rich Juice Blend

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