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Cross-national differences in consumer responses to savoury crackers containing blackcurrant pomace

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Cross-national differences in consumer responses to savoury crackers containing blackcurrant pomace

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dc.contributor.author Reibner, Anne-Marie es_ES
dc.contributor.author Struck, Susanne es_ES
dc.contributor.author Alba, Katerina es_ES
dc.contributor.author Proserpio, Cristina es_ES
dc.contributor.author Foschino, Roberto es_ES
dc.contributor.author Turner, Charlotta es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.contributor.author Zahn, Susann es_ES
dc.contributor.author Rohm, Harald es_ES
dc.date.accessioned 2022-05-13T18:06:17Z
dc.date.available 2022-05-13T18:06:17Z
dc.date.issued 2021-10 es_ES
dc.identifier.issn 0950-5423 es_ES
dc.identifier.uri http://hdl.handle.net/10251/182613
dc.description.abstract [EN] Juice-pressing residues, among them blackcurrant pomace, are valuable materials for being upgraded in food products. Their excellent nutritional profiles in line with their functional properties allow a wide range of applications. The current study was performed to evaluate the overall liking of a pomace-enriched thin crispy-baked bread product in five European countries, and to obtain suggestions for improvements. Moreover, data on the frequency of snack consumption, openness to new foods and an opinion on residues in food applications were acquired. Four hundred and sixty-six consumers from United Kingdom, Spain, Sweden, Italy and Germany were involved. On a 9-point hedonic scale, the pomace cracker was rated towards the direction of liking with 5.94¿±¿1.90 on average. Contingency tables showed that the overall-liking correlated highly significant (p¿<¿0.01) with the country of origin and sex of the respondents and their openness to new products. Significantly higher liking scores were provided by British and Spanish consumers and, among these respondents, savoury snacks were stated to be consumed most frequently. Therefore, the snack consumption frequency also appeared to be a driver for cross-national differences in hedonic responses. The consent for using pomace in food products was remarkably high (>90%) in all countries and stresses consumer awareness in terms of healthy longevity and sustainability. es_ES
dc.description.sponsorship The research project was approved during the second SUSFOOD ERA-Net call (). The funding of the project, assured through the national partner organisations, is gratefully acknowledged: Federal Ministry of Education and Research via PTJ in Germany (grant 031B0004), DEFRA in the United Kingdom (grant #FO0319), INIA in Spain (grant 291766) and FORMAS in Sweden. We would like to thank Dohler GmbH for supplying the blackcurrant pomace es_ES
dc.language Inglés es_ES
dc.publisher Blackwell Publishing es_ES
dc.relation info:eu-repo/grantAgreement/BMBF//031B0004/ es_ES
dc.relation info:eu-repo/grantAgreement/DEFRA//FO0319/ es_ES
dc.relation info:eu-repo/grantAgreement/INSTITUTO NACIONAL DE INV. Y TECNOL. AGRARIA Y ALIMENTARIA //291766 ERA NET-SUSFOOD//BERRYPOM: ADDING VALUE TO FRUIT PROCESSING WASTE. INNOVATE WAYS TO INCORPORATE FIBRES FROM BERRY POMACE IN BAKED AND EXTRUDED CEREAL-BASED FOODS/ es_ES
dc.relation.ispartof International Journal of Food Science & Technology es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject By-product es_ES
dc.subject Food development es_ES
dc.subject International es_ES
dc.subject Liking es_ES
dc.subject Sensory es_ES
dc.subject Sustainability es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Cross-national differences in consumer responses to savoury crackers containing blackcurrant pomace es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1111/ijfs.15290 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Reibner, A.; Struck, S.; Alba, K.; Proserpio, C.; Foschino, R.; Turner, C.; Hernando Hernando, MI.... (2021). Cross-national differences in consumer responses to savoury crackers containing blackcurrant pomace. International Journal of Food Science & Technology. 56(10):5007-5016. https://doi.org/10.1111/ijfs.15290 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1111/ijfs.15290 es_ES
dc.description.upvformatpinicio 5007 es_ES
dc.description.upvformatpfin 5016 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 56 es_ES
dc.description.issue 10 es_ES
dc.relation.pasarela S\445022 es_ES
dc.contributor.funder Swedish Research Council Formas es_ES
dc.contributor.funder Bundesministerium für Bildung und Forschung, Alemania es_ES
dc.contributor.funder INSTITUTO NACIONAL DE INV. Y TECNOL. AGRARIA Y ALIMENTARIA es_ES
dc.contributor.funder Department for Environment, Food and Rural Affairs, UK Government es_ES


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