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231224s2015 xx |||||o 00| ||eng c |
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|a 10.1177/1082013213513030
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|a eng
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| 100 |
1 |
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|a Gámbaro, Adriana
|e verfasserin
|4 aut
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| 245 |
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|a Acceptability of Aloysia citriodora-supplemented peach jams
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|c 2015
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|a Text
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|a ƒaComputermedien
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|a Date Completed 19.07.2016
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|a Date Revised 02.12.2014
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a © The Author(s) 2013 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.
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|a An unsupplemented peach jam and four peach jam samples prepared by supplementing the former with increasing amounts of Aloysia citriodora aqueous extract were subjected to sensory testing. A trained panel of eight assessors initially identified (reaching consensus) the relevant sensory attributes and then rated the jam samples on an individual basis. The jam samples were later evaluated for overall liking and willingness to purchase by a group of 95 interested consumers, who also provided their individual appraisal of the sensory features of the various samples by responding to an open-ended question. Overall, consumers appeared not to accept the sensory modifications introduced in traditional peach jam by the addition of A. citriodora extract, even though they were expressly acquainted with its health benefits. The degree of acceptance of the extract supplement decreased significantly with increasing amounts of extract in the jam. The groups identified to have the least and the greatest tolerance to the sensory modifications introduced in the supplemented jams differed in gender distribution, with male consumers having a greater tolerance than females
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|a Journal Article
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|a Research Support, Non-U.S. Gov't
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|a Aloysia citriodora
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|a Consumer studies
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|a antioxidants
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|a functional foods
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|a Antioxidants
|2 NLM
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|a Plant Extracts
|2 NLM
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| 650 |
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|a Polyphenols
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|a Miraballes, Marcelo
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|a Purtscher, Irene
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|a Deandréis, Inés
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|a Martínez, Mariana
|e verfasserin
|4 aut
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| 773 |
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|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 21(2015), 1 vom: 19. Jan., Seite 64-71
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