Examinando por Autor "Anyibama, Blessing Jennifer"

Mostrando 1 - 1 de 1

Restringido
Hibiscus sabdariffa-based beverage mixed with tropical fruits : production, acceptability and purchase possibility.
(Universidad EARTH, 2019-12) Anyibama, Blessing Jennifer; Amorim, Adriany; Wünscher, Tobias
The purpose of this work was to prepare a drink based on Hibiscus sabdariffa and pineapple as the main products with ginger and sugar as optional elements and to verify its acceptability and purchase possibility by the Central American population. The choice of Hibiscus sabdariffa was because of its contribution of antioxidants, acidic taste and the health benefits to consumers. Pineapple was chosen because it is a tropical fruit widely consumed throughout the world and for its organoleptic characteristics. Firstly, a survey was carried out evaluating the profile of consumers of natural drinks, and it was concluded that consumers preferred to consume beverages such as fruit juice compared to tea, mineral water and mates. Next, a beverage with the main ingredients Hibiscus sabdariffa and pineapple was developed, producing the following mixtures: Hibiscus sabdariffa + pineapple (RJP) and Hibiscus sabdariffa + pineapple + ginger (RJPG). There were three different treatments (T1, T2, and T3) with sugar and without sugar. Then a survey was applied to assess panelists´ preference among developed beverages followed by a sensory analysis to evaluate the attributes of taste, color, texture, smell and appearance among T1, T2 and T3, with the objective of identifying the product to be used in the purchase possibility investigation. Next, the most preferred beverage was chosen and taken to a field study (plaza, local market and bus station) to verify the possibility of purchase. According to the results of the preference survey, panelists preferred RJPG Sugar (96 %) in comparison to RJPG No Sugar (4 %) and RJP Sugar (93 %) in comparison to RJP No Sugar (7 %) beverages, respectively. According to the study of the possibility of purchase, there was an acceptance of the T3 RJPG Sugar by 100 % of the local population and in the same way the data was repeated for the possibility of buying this drink in all the places interviewed. In the study of the possibility of purchase of T3 RJPG Sugar, the participants declared that they were willing to pay CRC 500 to CRC 700, a value that covers the production cost and generates a profit of CRC 194 to CRC 394 with the possibility of purchase.