Abstract
Sensory attributes like colour, flavour and texture are makers in the consumer's purchasing decision of minimally processed organic apples. Drying using low temperatures represent a simple and easy way for minimally processing of organic fruits, moreover this procedure is accepted in organic agriculture. The aim of this study is to establish the consumer acceptance of organic apples dried using two different temperatures and how they characterize the final product. In order to accomplish the proposed purpose, three organic apples cultivars ‘Rubinola’, ‘Topaz’ and ‘Gemini’ were sliced and dried in a professional dryer with air distribution, using temperatures like 35°C and 50°C. Consumer general impression regarding obtained dried organic apples was based on a questionnaire, which contain several questions about colour, flavour, texture and size, in two sessions organized during two different scientific events. Dried organic apples were tasted and evaluated by consumers of both genders with ages between 22 and 66 years old. The slice size of organic dried apples was preferred by over 50% of consumers for all apple varieties. Consumers preferred more the taste of ‘Gemini’ cv. apples dried at 50°C compared to those dried at 35°C. The consumer’s acceptance of minimally processed organic apples was oriented towards those dried at 50°C. Obtained results suggest that sensory attributes are very important in consumer acceptance of a minimally processed product by drying technology and more studies are required.
Highlights
Consumer preference is influenced by intrinsic quality attributes discovered before (Sulistyawati et al, 2020)
Dried slices of organic apples were packed in normal plastic bags and stored at room temperature until were sensorial analysed by evaluators
At the question "Size of dehydrated fruit slice", ‘Rubinola’ organic apple cultivar was evaluated for "very pleasant" note with 20% for slices dried at 35°C (Figure 3) and with 27% for those dried at 50°C (Figure 4)
Summary
Consumer attitudes and beliefs represent factors that influence the new foods acceptance or rejection (Stan et al, 2017). Consumer preference is influenced by intrinsic quality attributes discovered before (colour, taste, flavour, and texture) (Sulistyawati et al, 2020). This perception is used to assess other more quality attributes of the product, such as health (nutritional value and vitamins content), and to determine the overall quality of a food product (Sulistyawati et al, 2020; Asioli et al, 2017). Consumer preference studies on dried fruits shown that health-related attributes, such as nutritional content, a positive influence on health, and functional ingredients were among the important intrinsic attributes (Asioli et al, 2019; Jesionkowska, et al, 2009)
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