Development and Sensory Analysis of Adansonia Digitata L. Fruit-Based Beverages

dc.contributor.authorMonteiro, A.
dc.contributor.authorGomes, E.
dc.contributor.authorLopes, I.
dc.contributor.authorBal, S.
dc.contributor.authorOliveira, L.
dc.date.accessioned2024-05-19T14:33:25Z
dc.date.available2024-05-19T14:33:25Z
dc.date.issued2023
dc.departmentİstinye Üniversitesien_US
dc.description.abstractBaobab or mucua, the fruit of Baobab tree (Adonsonia digitata L.), has interesting nutritional and functional properties for human health. This study aims to develop and realize a sensory analysis and the purchase intentions of two mucua beverages by a sample of adults residing in Portugal. The beverages were developed containing mucua, water, sugar, and one also included vanilla aroma. Participants were recruited within the academic community in May 2023. The tasters evaluated the sensory characteristics of múcua beverages. The sensory analysis involved 45 tasters who were university students and residents in the Lisbon metropolitan area, and for 80% of participants this was the first time they were tasting mucua. Although no significant differences were observed between the attributes of the beverages when compared, the vanilla flavor obtained a higher score in taste and sweetness (median of 6 (4; 8) in both), while the beverage without vanilla obtained a higher score in taste (median of 7 (4;8)). Some attributes that need improvement were identified, as approximately 30% of participants pointed out texture as a negative aspect in both beverages. It was also found that tasters would be willing to consume the beverages one to four times a week and pay about € 3 per liter for them. These results suggest that mucua-based beverages with and without vanilla aroma have good acceptance by tasters. © 2023 ALIES. All rights reserved.en_US
dc.description.sponsorshipFundação para a Ciência e a Tecnologia, FCTen_US
dc.description.sponsorshipThis research was funded by the Fundação para a Ciência e a Tecnologia (FCT) through the CBIOS projects DOI 10.54499/ UIDB/04567/2020 and DOI 10.54499/UIDP/04567/2020.en_US
dc.identifier.doi10.19277/bbr.20.2.327
dc.identifier.issn2182-2360
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85187253959en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.urihttps://doi.org/10.19277/bbr.20.2.327
dc.identifier.urihttps://hdl.handle.net/20.500.12713/4225
dc.identifier.volume20en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherALIESen_US
dc.relation.ispartofBiomedical and Biopharmaceutical Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz20240519_kaen_US
dc.subjectBaobaben_US
dc.subjectBeveragesen_US
dc.subjectİnnovationen_US
dc.subjectMucuaen_US
dc.subjectSensorial Analysisen_US
dc.titleDevelopment and Sensory Analysis of Adansonia Digitata L. Fruit-Based Beveragesen_US
dc.typeArticleen_US

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