Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits

Wong, Runrou; Kim, Seulgi; Cho, Mi Sook

doi:10.3390/foods9030377

Cited by 25 publications

(19 citation statements)

References 48 publications

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“…Texture of crackers is a relevant attribute for the sensory acceptance of the product, as consumers are looking for a product that is relatively crisp [ 44 ]. Hardness of crackers with increasing concentrations of S. perennis is represented in Figure 4 .…”

Section: Resultsmentioning

confidence: 99%

Sarcocornia perennis: A Salt Substitute in Savory Snacks

Clavel-Coibrié

Sales

Silva

et al. 2021

Foods

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Salt is the primary source of sodium in the human diet, and it is associated with hypertension and increased risk of heart disease and stroke. A growing interest in halophyte plants and food products containing this type of ingredient have been observed, to reduce the NaCl daily intake. In the present work, Sarcocornia perennis was incorporated as a food ingredient into crackers to replace the salt (NaCl) and to evaluate its impact on physical properties, water activity, nutritional composition, mineral profile, total phenolic compounds, antioxidant activity, and sensory evaluation. Concentrations of powder dried S. perennis from 1 to 10% were tested by replacing the initial salt content and adjusting the flour incorporation to the initial formulation. The incorporation of S. perennis had no relevant impact on cracker firmness, but it induced an increase in their crispness. Furthermore, the incorporation of this halophyte originated darker crackers, which was revealed by a decrease of L* and an increase of b* values. In terms of nutritional composition, the incorporation of S. perennis leads to the improvement of the snack’s nutritional profile, namely in terms of phenolic compounds, antioxidant activity, and minerals, highlighting the high content in potassium, magnesium, and phosphor. Crackers with a content of 5% of S. perennis were sensorily well accepted and this level should be considered the limit of incorporation accepted by the panelists. However, by substituting 1% NaCl for an equal amount of S. perennis, it is possible to obtain a 70% reduction in sodium content, which is an important contribution to reducing the overall salt content of the diet.

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Section: Resultsmentioning

confidence: 99%

Sarcocornia perennis: A Salt Substitute in Savory Snacks

Clavel-Coibrié

Sales

Silva

et al. 2021

Foods

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“…The importance of texture for dried fruit is especially true for dried fruit snacks. A previous texture preference study on dried apple and pear found that the Chinese, Koreans, and the U.S. consumers like crispy samples and dislike soft and jelly‐like samples (Wong, Kim, Chung, & Cho, 2020).…”

Section: Resultsmentioning

confidence: 99%

Consumer preference for dried mango attributes: A conjoint study among Dutch, Chinese, and Indonesian consumers

Sulistyawati

Dekker

Verkerk

et al. 2020

Journal of Food Science

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One way to add value to tropical fruit and increase its availability in the global market is to develop new, less perishable, products from fresh fruit. The purpose of this study is to compare the perception of key quality attributes and preferences of dried mango between consumers with different familiarity and health consciousness. This study surveyed respondents from China, Indonesia, and the Netherlands via an adaptive choice-based conjoint method (n = 483) to evaluate intrinsic quality attributes that influenced consumer preference for dried mango. Consumers in different countries have different texture, taste, and color preferences for dried mango. The most important attribute for the Dutch and Chinese was "free from extra ingredients", while for Indonesians, it was the texture. Familiarity with dried mango and health consciousness do not influence consumer preference of intrinsic attributes of dried mango. Different preferences of intrinsic attributes of dried mango between countries are related to cultural differences. This study provides useful insights for food manufacturers into the significance of key intrinsic quality attributes in developing dried mango.

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“…Lastly, in a study of texture preference of Chinese, Korean, and US consumers by Wong et al (2020) [ 9 ], the authors aimed to understand the drivers of liking dried apple and pear chips with various textures. The possibility of hedonic transfer from snack texture preferences to fruit-chip texture preferences was also investigated among Chinese and Koreans.…”

Section: A Synopsis Of Special Issue Researchmentioning

confidence: 99%

“…Specifically, we have brought together articles that encompass the wide scope of cross-cultural multidisciplinary research as alluded to above with perspectives in the space related to the determination of the key factors involved. The articles included can be considered to cover stakeholders in cross-cultural perception, from the senses, with respect to differences in sensitivity [ 7 , 8 , 9 ], on to consumer preferences [ 10 , 11 , 12 ], food pleasure and appetite [ 13 , 14 ], perception of food quality and safety [ 15 , 16 , 17 ], and finally key factors in relation to consumer adoption and label information in the market itself [ 18 , 19 ]. This collection of articles is in essence a snapshot of the wide focus and general relevance of sensory and consumer science in cross-cultural studies in food health and safety and we hope it inspires researchers to consider this very interesting and ever-growing space in their future work.…”

Section: Introductionmentioning

confidence: 99%