Which juice is ‘healthier’? A consumer study of probiotic non-dairy juice drinks

Abstract

This study evaluated consumer acceptance for the appearance, aroma, texture and flavour of probiotic fruit juices. Novel blackcurrant juices containing probiotic cultures ( Lactobacillus plantarum 299v) were compared with conventional blackcurrant juices by descriptive analysis. The probiotic juices were found to contain aromas (‘perfumey’, ‘dairy’) and flavours (‘sour’, ‘savoury’) characteristic of functional ingredients. Subsequent testing took place in a local shopping centre, where consumers ( n=425) were presented with two randomly coded blackcurrant juice samples. One of the products was a natural blackcurrant juice, and the other was a commercially processed blackcurrant juice containing probiotic cultures. Consumers were instructed that one of the juice samples contained “special ingredients” designed to improve their health. Consumers were asked to assess their overall impression of both juices, and to rate their acceptance of the sensory characteristics of both juices. Furthermore, based on their overall impressions and guided by their individual expectations, consumers were asked to identify the juice they perceived to be the ‘healthiest’ (e.g., containing the “special ingredients”). Juice preference was dependent on gender and age. In general, consumers selected their most preferred juice product as the ‘healthiest’ sample.