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Consumer Acceptability of Viscosity in Processed Tomato Products by African‐American, Latino, and Prototypical Consumer Groups
Author(s) -
Claybon K.T.,
Barringer S.A.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09557.x
Subject(s) - viscosity , ethnic group , food science , preference , quality (philosophy) , range (aeronautics) , advertising , business , mathematics , materials science , chemistry , statistics , composite material , physics , political science , quantum mechanics , law
African‐American, Latino, and prototypical consumer viscosity preferences for ketchup, salsa, tomato sauce, pizza sauce, spaghetti sauce, and barbecue sauce are presented. A peak viscosity preference existed for all products: too thick or too thin was undesirable. Most, but not all, commercial products were in the acceptable range. Many were not in the most preferred viscosity range. The leading brand was within the most preferred viscosity range for all ethnic groups only for barbecue sauce and ketchup. Ethnicity had little influence on acceptance, but moderate influence on the most preferred viscosity. Latinos had the widest acceptance ranges. Understanding optimum viscosity ranges can help tomato processors increase quality for all consumers.