Cross-national differences in consumer responses to savoury crackers containing blackcurrant pomace
Reißner, Anne Marie ; Struck, Susanne ; Alba, Katerina ; Proserpio, Cristina ; Foschino, Roberto ; Turner, Charlotta LU
; Hernando, Isabel
; Zahn, Susann
and Rohm, Harald
(2021)
In International Journal of Food Science and Technology
56(10).
p.5007-5016
- Abstract
Juice-pressing residues, among them blackcurrant pomace, are valuable materials for being upgraded in food products. Their excellent nutritional profiles in line with their functional properties allow a wide range of applications. The current study was performed to evaluate the overall liking of a pomace-enriched thin crispy-baked bread product in five European countries, and to obtain suggestions for improvements. Moreover, data on the frequency of snack consumption, openness to new foods and an opinion on residues in food applications were acquired. Four hundred and sixty-six consumers from United Kingdom, Spain, Sweden, Italy and Germany were involved. On a 9-point hedonic scale, the pomace cracker was rated towards the direction of... (More)
Juice-pressing residues, among them blackcurrant pomace, are valuable materials for being upgraded in food products. Their excellent nutritional profiles in line with their functional properties allow a wide range of applications. The current study was performed to evaluate the overall liking of a pomace-enriched thin crispy-baked bread product in five European countries, and to obtain suggestions for improvements. Moreover, data on the frequency of snack consumption, openness to new foods and an opinion on residues in food applications were acquired. Four hundred and sixty-six consumers from United Kingdom, Spain, Sweden, Italy and Germany were involved. On a 9-point hedonic scale, the pomace cracker was rated towards the direction of liking with 5.94 ± 1.90 on average. Contingency tables showed that the overall-liking correlated highly significant (p < 0.01) with the country of origin and sex of the respondents and their openness to new products. Significantly higher liking scores were provided by British and Spanish consumers and, among these respondents, savoury snacks were stated to be consumed most frequently. Therefore, the snack consumption frequency also appeared to be a driver for cross-national differences in hedonic responses. The consent for using pomace in food products was remarkably high (>90%) in all countries and stresses consumer awareness in terms of healthy longevity and sustainability.
(Less)
- author
- Reißner, Anne Marie
; Struck, Susanne
; Alba, Katerina
; Proserpio, Cristina
; Foschino, Roberto
; Turner, Charlotta
LU
; Hernando, Isabel
; Zahn, Susann
and Rohm, Harald
- organization
- publishing date
- 2021
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- by-product, food development, international, liking, sensory, sustainability
- in
- International Journal of Food Science and Technology
- volume
- 56
- issue
- 10
- pages
- 5007 - 5016
- publisher
- Wiley-Blackwell
- external identifiers
-
- scopus:85112064225
- ISSN
- 0950-5423
- DOI
- 10.1111/ijfs.15290
- language
- English
- LU publication?
- yes
- id
- 2d580f3e-7942-4114-bade-e69289edc7ef
- date added to LUP
- 2021-09-02 17:16:53
- date last changed
- 2024-05-04 11:40:36
@article{2d580f3e-7942-4114-bade-e69289edc7ef,
abstract = {{<p>Juice-pressing residues, among them blackcurrant pomace, are valuable materials for being upgraded in food products. Their excellent nutritional profiles in line with their functional properties allow a wide range of applications. The current study was performed to evaluate the overall liking of a pomace-enriched thin crispy-baked bread product in five European countries, and to obtain suggestions for improvements. Moreover, data on the frequency of snack consumption, openness to new foods and an opinion on residues in food applications were acquired. Four hundred and sixty-six consumers from United Kingdom, Spain, Sweden, Italy and Germany were involved. On a 9-point hedonic scale, the pomace cracker was rated towards the direction of liking with 5.94 ± 1.90 on average. Contingency tables showed that the overall-liking correlated highly significant (p < 0.01) with the country of origin and sex of the respondents and their openness to new products. Significantly higher liking scores were provided by British and Spanish consumers and, among these respondents, savoury snacks were stated to be consumed most frequently. Therefore, the snack consumption frequency also appeared to be a driver for cross-national differences in hedonic responses. The consent for using pomace in food products was remarkably high (>90%) in all countries and stresses consumer awareness in terms of healthy longevity and sustainability.</p>}},
author = {{Reißner, Anne Marie and Struck, Susanne and Alba, Katerina and Proserpio, Cristina and Foschino, Roberto and Turner, Charlotta and Hernando, Isabel and Zahn, Susann and Rohm, Harald}},
issn = {{0950-5423}},
keywords = {{by-product; food development; international; liking; sensory; sustainability}},
language = {{eng}},
number = {{10}},
pages = {{5007--5016}},
publisher = {{Wiley-Blackwell}},
series = {{International Journal of Food Science and Technology}},
title = {{Cross-national differences in consumer responses to savoury crackers containing blackcurrant pomace}},
url = {{http://dx.doi.org/10.1111/ijfs.15290}},
doi = {{10.1111/ijfs.15290}},
volume = {{56}},
year = {{2021}},
}