Cross-national differences in consumer responses to savoury crackers containing blackcurrant pomace

[EN] 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 o...

ver descrição completa

Detalhes bibliográficos
Autores: Reibner, Anne-Marie, Struck, Susanne, Alba, Katerina, Proserpio, Cristina, Foschino, Roberto, Turner, Charlotta, Zahn, Susann, Rohm, Harald, Hernando Hernando, Mª Isabel|||0000-0002-3322-935X
Formato: artículo
Fecha de publicación:2021
País:España
Recursos:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/182613
Acesso em linha:https://riunet.upv.es/handle/10251/182613
Access Level:acceso abierto
Palavra-chave:By-product
Food development
International
Liking
Sensory
Sustainability
TECNOLOGIA DE ALIMENTOS
id ES_231fea69fda649786ef3f2cea44ca3ad
oai_identifier_str oai:riunet.upv.es:10251/182613
network_acronym_str ES
network_name_str España
repository_id_str
spelling Cross-national differences in consumer responses to savoury crackers containing blackcurrant pomaceReibner, Anne-MarieStruck, SusanneAlba, KaterinaProserpio, CristinaFoschino, RobertoTurner, CharlottaZahn, SusannRohm, HaraldHernando Hernando, Mª Isabel|||0000-0002-3322-935XBy-productFood developmentInternationalLikingSensorySustainabilityTECNOLOGIA DE ALIMENTOS[EN] 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.The research project was approved during the second SUSFOOD ERA-Net call (). The funding of the project, assured through the national partner organisations, is gratefully acknowledged: Federal Ministry of Education and Research via PTJ in Germany (grant 031B0004), DEFRA in the United Kingdom (grant #FO0319), INIA in Spain (grant 291766) and FORMAS in Sweden. We would like to thank Dohler GmbH for supplying the blackcurrant pomaceBlackwell PublishingDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería IndustrialGrupo de Microestructura y Química de AlimentosSwedish Research Council FormasBundesministerium für Bildung und Forschung, AlemaniaInstituto Nacional de Investigación y Tecnología Agraria y AlimentariaDepartment for Environment, Food and Rural Affairs, UK GovernmentRepositorio Institucional de la Universitat Politècnica de València Riunet20212021-10-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://riunet.upv.es/handle/10251/182613reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengBundesministerium für Bildung und Forschung, Alemania https://doi.org/10.13039/501100002347 031B0004Department for Environment, Food and Rural Affairs, UK Government https://doi.org/10.13039/501100000277 FO0319INSTITUTO NACIONAL DE INV. Y TECNOL. AGRARIA Y ALIMENTARIA INSTITUTO NACIONAL DE INV. Y TECNOL. AGRARIA Y ALIMENTARIA 291766 ERA NET-SUSFOOD BERRYPOM: ADDING VALUE TO FRUIT PROCESSING WASTE. INNOVATE WAYS TO INCORPORATE FIBRES FROM BERRY POMACE IN BAKED AND EXTRUDED CEREAL-BASED FOODSopen accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento (by)http://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/1826132026-06-13T07:49:27Z
dc.title.none.fl_str_mv Cross-national differences in consumer responses to savoury crackers containing blackcurrant pomace
title Cross-national differences in consumer responses to savoury crackers containing blackcurrant pomace
spellingShingle Cross-national differences in consumer responses to savoury crackers containing blackcurrant pomace
Reibner, Anne-Marie
By-product
Food development
International
Liking
Sensory
Sustainability
TECNOLOGIA DE ALIMENTOS
title_short Cross-national differences in consumer responses to savoury crackers containing blackcurrant pomace
title_full Cross-national differences in consumer responses to savoury crackers containing blackcurrant pomace
title_fullStr Cross-national differences in consumer responses to savoury crackers containing blackcurrant pomace
title_full_unstemmed Cross-national differences in consumer responses to savoury crackers containing blackcurrant pomace
title_sort Cross-national differences in consumer responses to savoury crackers containing blackcurrant pomace
dc.creator.none.fl_str_mv Reibner, Anne-Marie
Struck, Susanne
Alba, Katerina
Proserpio, Cristina
Foschino, Roberto
Turner, Charlotta
Zahn, Susann
Rohm, Harald
Hernando Hernando, Mª Isabel|||0000-0002-3322-935X
author Reibner, Anne-Marie
author_facet Reibner, Anne-Marie
Struck, Susanne
Alba, Katerina
Proserpio, Cristina
Foschino, Roberto
Turner, Charlotta
Zahn, Susann
Rohm, Harald
Hernando Hernando, Mª Isabel|||0000-0002-3322-935X
author_role author
author2 Struck, Susanne
Alba, Katerina
Proserpio, Cristina
Foschino, Roberto
Turner, Charlotta
Zahn, Susann
Rohm, Harald
Hernando Hernando, Mª Isabel|||0000-0002-3322-935X
author2_role author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Industrial
Grupo de Microestructura y Química de Alimentos
Swedish Research Council Formas
Bundesministerium für Bildung und Forschung, Alemania
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
Department for Environment, Food and Rural Affairs, UK Government
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv By-product
Food development
International
Liking
Sensory
Sustainability
TECNOLOGIA DE ALIMENTOS
topic By-product
Food development
International
Liking
Sensory
Sustainability
TECNOLOGIA DE ALIMENTOS
description [EN] 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.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021-10-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/182613
url https://riunet.upv.es/handle/10251/182613
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Bundesministerium für Bildung und Forschung, Alemania https://doi.org/10.13039/501100002347 031B0004
Department for Environment, Food and Rural Affairs, UK Government https://doi.org/10.13039/501100000277 FO0319
INSTITUTO NACIONAL DE INV. Y TECNOL. AGRARIA Y ALIMENTARIA INSTITUTO NACIONAL DE INV. Y TECNOL. AGRARIA Y ALIMENTARIA 291766 ERA NET-SUSFOOD BERRYPOM: ADDING VALUE TO FRUIT PROCESSING WASTE. INNOVATE WAYS TO INCORPORATE FIBRES FROM BERRY POMACE IN BAKED AND EXTRUDED CEREAL-BASED FOODS
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento (by)
http://creativecommons.org/licenses/by/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento (by)
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Blackwell Publishing
publisher.none.fl_str_mv Blackwell Publishing
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869404622603419648
score 15,300719

Registos relacionados