Przeglądaj wg Autor "Stenka, Beata"

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    Consumer Acceptance and Sensory Attributes of Selected Products Processed from Sea Buckthorn
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2018) Stenka, Beata; Wilczyńska, Aleksandra; Department of Commodity and Quality Management, Gdynia Maritime University, Poland; Department of Commodity and Quality Management, Gdynia Maritime University, Poland
    Increased interest of consumers in healthy food, supplying large quantities of biologically active substances is noticeable recently. Dynamically developing market of fruit and vegetables offers innovative products, including the group of so-called super fruits, previously unknown or unappreciated, with exotic flavours, rich in bioactive components. An example of such product is sea buckthorn. The aim of the study was to compare the sensory attributes and consumer liking of selected products made from sea buckthorn. The juices, nectars and jams made from sea buckthorn were analysed. Some of the tested products were purchased from the organic shop and some made from fresh fruit in the laboratory. Sensory evaluation was carried out by method. In consumer acceptance test the general appearance, transparency, aroma, taste, and overall liking were evaluated using a 9-pointhedonic scale. Additionally, the willingness to buy of tested products was assessed. The sensory characteristics of tested products were evaluated using Quantitative Descriptive Analysis (QDA). As a results it was concluded that juices and nectars from sea buckthorn are not accepted by consumers because of their bitter and sour taste and smell, while the sweet and fruity taste and aroma of jams encourage consumers to purchase them.