Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre
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. AP...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-02-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/3/499 |
| _version_ | 1797395160240226304 |
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| author | Ana Curutchet Julieta Trias Amparo Tárrega Patricia Arcia |
| author_facet | Ana Curutchet Julieta Trias Amparo Tárrega Patricia Arcia |
| author_sort | Ana Curutchet |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-09T00:31:25Z |
| format | Article |
| id | doaj.art-64097b2213d0448f8b5609b5a30af632 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T00:31:25Z |
| publishDate | 2021-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-64097b2213d0448f8b5609b5a30af6322023-12-11T18:30:11ZengMDPI AGFoods2304-81582021-02-0110349910.3390/foods10030499Consumer Response to Cake with Apple Pomace as a Sustainable Source of FibreAna Curutchet0Julieta Trias1Amparo Tárrega2Patricia Arcia3Área de Ciencia y Tecnología de Alimentos, Facultad de Ingeniería y Tecnologías UCU, Comandante Braga 2715, CP 11600 Montevideo, UruguayÁrea de Ciencia y Tecnología de Alimentos, Facultad de Ingeniería y Tecnologías UCU, Comandante Braga 2715, CP 11600 Montevideo, UruguayInstituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Paterna, Valencia, SpainÁrea de Ciencia y Tecnología de Alimentos, Facultad de Ingeniería y Tecnologías UCU, Comandante Braga 2715, CP 11600 Montevideo, UruguayThe 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.https://www.mdpi.com/2304-8158/10/3/499by-productcake premixesacceptabilityinformation |
| spellingShingle | Ana Curutchet Julieta Trias Amparo Tárrega Patricia Arcia Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre Foods by-product cake premixes acceptability information |
| title | Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre |
| title_full | Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre |
| title_fullStr | Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre |
| title_full_unstemmed | Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre |
| title_short | Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre |
| title_sort | consumer response to cake with apple pomace as a sustainable source of fibre |
| topic | by-product cake premixes acceptability information |
| url | https://www.mdpi.com/2304-8158/10/3/499 |
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