Textural Influence of Fruit Paste Type on Sensory Perception

Dried fruits and fruit pastes are nutritious ingredients with potential application in snack bar products that meet both consumer trends and health recommendations. Food texture is known to be an important factor in consumer liking and manufacturing processability. This project work focused on exploring reliable methods for measuring fruit paste and bar texture, and establishing correlations between mechanical data and sensory results. Methodology used for material characterization included analytical measurements of fruit paste composition, mechanical texture analysis (uniaxial compression, texture profile analysis and three-point bending), and a trained sensory panel. Based on this research, several commercially viable options for fruit paste containing bars were identified, each of which exhibited differentiated texture eating experiences. Due to the highly variable nature of fruit products, recommendation for future work includes expanding the sample set across manufacturers and varietals for more robust characterization, as well as conducting shelf-life studies on product change over time.

Author dc:creator

• Chan, Sharon

Language dc:language.iso

en

Handle dc:identifier.uri

https://hdl.handle.net/11299/224521

OAI identifier oai:identifier

oai:conservancy.umn.edu:11299/224521