Premium
Optimising acceptability of low‐sugar strawberry gels segmenting consumers by internal preference mapping
Author(s) -
Damásio M Helena,
Costell Elvira,
Durán Luís
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(19990315)79:4<626::aid-jsfa236>3.0.co;2-6
Subject(s) - mathematics , sugar , preference , statistics , carrageenan , pulp (tooth) , food science , locust bean gum , regression analysis , fruit juice , chemistry , medicine , rheology , dentistry , xanthan gum , materials science , composite material
Optimisation of the acceptability of a low‐sugar strawberrygel using different levels of strawberry pulp (200–900 gkg −1 ) and of mixedkappa‐carrageenan‐locust bean gums (1 :1)(5.0–11.0 g kg −1 ) have beenperformed based on response surface methodology. A group of 91consumers evaluated the acceptability of each one of the 16formulations. Information obtained when considering the meanacceptance scores for all consumers as a dependent variable inregression analysis was compared with that obtained when using themean acceptance scores for each of the consumer subgroups, segmentedaccording to their similarity of preference by internal preferencemapping. Only the linear effect of fruit was significant on the meanacceptance scores for all consumers. The three first segmentedsubgroups accounted for about 70% of the total consumers. Therest of consumers were randomly distributed and could not be grouped.While for subgroups 1 and 3 the composition factors considered didnot show a clear influence on acceptability, for subgroup 2 variancein acceptability was very well explained in terms of fruit andhydrocolloid contents ( R 2 =0.94). © 1999 Society of Chemical Industry