| Título: | Consumer response to cake with apple pomace as a sustainable source of fibre |
| Autores: | CURUTCHET, ANA, Autor ; TRIAS, JULIETA, Autor ; AMPARO TÁRREGA, Autor ; ARCIA, PATRICIA, Autor |
| Tipo de documento: | documento electrónico |
| Fecha de publicación: | 2021 |
| ISBN/ISSN/DL: | 69392 |
| Nota general: | En: Foods, 10, 499. DOI: https://doi.org/10.3390/foods10030499 |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: |
The use of apple pomace flour (APF) as a fibre enrichment strategy was investigated. The aim of this study was to evaluate consumers’ response to intrinsic and extrinsic properties of
a bakery premix product when using APF. Apple pomace, a by-product from the juice industry, was dried and ground. APF is high in carbohydrates (47.47%) and fibre (38.48%), and it was used to partially substitute wheat flour and sugar in a cake premix. Acceptability, health, and nutrition questions were evaluated with and without information in terms of regular and fibre-enriched cake. The regular cake score was not affected by information, while the enriched cake’s score increased with information. Three clusters were identified. Cluster 1 (29%) showed high liking scores for regular cake, cluster 2 (31%) for the fibre-enriched cake, and cluster 3 (40%) showed similar liking for both. Consumers described the samples and ideal cake using a check-all-that-apply (CATA) questionnaire. Penalty analyses explained differences in acceptability among consumers. Healthiness, tastiness, and fibre content were the main reasons to buy the enriched cake for cluster 2; taste for consumers in cluster 1; and healthiness and taste for consumers in cluster 3. APF as a functional ingredient may be a consumers’ choice as a sustainable use of apple pomace. |
| Creative Commons : | CC BY |
| En línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7996809/pdf/foods-10-00499.pdf |
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