Sensory Characterization and Acceptability of a New Lulo (Solanum quitoense Lam.) Powder-Based Soluble Beverage Using Rapid Evaluation Techniques with Consumers.

ABSTRACT: Recently, the interest in tropical fruits has increased widely even beyond their production areas, but the perishable nature of these fruits makes their marketing difficult. However, due to its special sensory characteristics and nutritional value, lulo (Solanum quitoense Lam.) is a good candidate for product development to meet this ever-growing demand. Therefore, a lulo-powder-based soluble beverage was prepared according to previously established formulations. Thus, the aim of the present research was to obtain the sensory characterization, study consumers' overall acceptability, and identify drivers of liking for the new beverage. Eight samples were prepared with lulo juice or pulp + stevia, or a sweetener blend (erythritol + xylitol + stevia). Maltodextrin or inulin, as a dryin

SUBMITTER: Marin-Arroyo MR 

PROVIDER: S-EPMC9564273 | biostudies-literature | 2022 Oct

REPOSITORIES: biostudies-literature