14F-2 |
A novel sweet potato beverage: Identifying consumer sensory profiling critical to product acceptance and purchase decision |
D. PURNAMASARI1, A. E. Bond1, W. Prinyawiwatkul2, C. A. Boeneke3, M. W. Moody1, C. T. Pollet1, and F. Malekian4. (1) Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, (2) Dept. of Food Science, Louisiana State Univ. Agricultural Center, 111 Food Science Bldg., Baton Rouge, LA 70803-4200, (3) Dept. of Dairy Science, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803, (4) Pennington Biomedical Research Center, Louisiana State Univ., 6400 Perkins Rd., Baton Rouge, LA 70808-4124 Many sweet potato derived products have been commercialized but with limited success. Nowadays, consumers are more health-conscious and often search for healthy foods. A variety of juice blends with new flavors and added ingredients (e.g., vitamins, minerals) continue to be popular. Sweet potatoes are rich in beta-carotene and fiber. Juice prepared from 100% sweet potato flesh has not been commercialized in the United States. The challenge is to develop sweet potato juice that possesses natural aroma and orange color and is acceptable to consumers. This study evaluated consumer sensory profiling that is critical to product acceptance and purchase decision of novel sweet potato juices. Three prototype juices were prepared: A (no added ingredients), B (2.3% sugar added), and C (2.3% sugar and 0.05% citric acid added). Consumers (n=135) evaluated 3 samples for acceptability of overall appearance, color, overall aroma, sweet potato aroma, flavor, sweetness and mouthfeel, and overall liking using a 9-point hedonic scale (1=extremely dislike, 9=extremely like). Overall acceptance and purchase decision were determined using a 2-point scale (yes/no). Data were statistically analyzed (a=0.05). Color was acceptable for all samples. Over 55% of consumers indicated that sweetness and sweet potato aroma of the sample B were optimal. Sweetness was the attribute most differentiating the 3 products (canonical correlation=0.89). Logistic regression analyses identified overall liking and sweetness to be significantly (prob>chi-square less than 0.05) critical to product acceptance, while overall liking, sweetness, and flavor were critical to purchase decision. Using predictive discriminant analysis, both product acceptance and purchase decision can be predicted with 70%, 78%, and 81% accuracy, respectively, based on sweetness, flavor, and overall liking as a sole predictor. This study identified sweetness and flavor as attributes critical to product acceptance and purchase decision, and they need to be focused for further product improvement.
Session 14F, Product Development: General
|