Which juice is 'healthier'? A consumer study of probiotic non-dairy juice drinks.

摘要

Consumer acceptance of flavour, texture, aroma and appearance of probiotic fruit juice was assessed. Descriptive analysis was used to compare conventional blackcurrant juices with novel blackcurrant juices containing probiotic cultures (Lactobacillus plantarum 299v). Results showed that characteristics of the functional ingredients, such as 'sour' or 'savoury' flavours and 'dairy' or 'perfumery' aromas were found in the probiotic juices. Further testing was conducted on 425 consumers in a local shopping centre, with 2 randomly coded juice samples (natural blackcurrant juice and processed blackcurrant juice containing probiotic cultures). Consumers were told that one of the samples included special ingredients that were good for their health. Results showed that consumers did not display a preference for either juice, so the uncharacteristic appearance and flavours associated with the probiotic juice did not affect the desire to consume or purchase the product. Age and gender influenced juice preference. [This paper was presented at the 5th Pangborn Sensory Science Symposium, held in Boston, Massachusetts, USA, on 20-24 July 2003.]