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Beverages 2015, 1(1), 3-16;

Consumer Evaluation of Processing Variants of Pomegranate Juice

The Sensory Analysis Center, Kansas State University, 1310 Research Park Drive, Manhattan, KS 66502, USA
Author to whom correspondence should be addressed.
Academic Editor: Jeehyun Lee
Received: 10 September 2014 / Accepted: 20 October 2014 / Published: 3 November 2014
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Increasing evidence of their health benefits has boosted the popularity of pomegranates. The effects of processing (e.g., pasteurization, drying) on pomegranate juice characteristics (e.g., color, phenolic content) and sensory attributes have been studied by several authors. The objectives of this study were to (1) understand if processing, such as pasteurization or drying, has an effect on pomegranate juice acceptance, and (2) if acceptance is related to healthy eating habits or variety seeking tendencies. Arils were removed from fresh Wonderful pomegranates for juicing or drying. Four treatments were prepared: fresh, fresh frozen, pasteurized, and reconstituted juice from dried arils. Fresh frozen, pasteurized, and reconstituted juices were evaluated by consumers for acceptance. Cluster analysis was conducted and four consumer clusters were found from evaluation of these juice treatments. Each juice was individually disliked by one of three clusters, demonstrating the effect of processing on acceptance. The fourth and largest cluster liked all three treatments. In addition, the consumers were asked to fill in Stage of Change and Variety Seeking scales. Liking scores were not found to be highly associated with healthy eating habits or variety seeking tendencies. This information is beneficial for the fruit processing industry, showing that processing can influence consumer acceptance. View Full-Text
Keywords: pomegranate juice; processing; flavor; consumer acceptance pomegranate juice; processing; flavor; consumer acceptance

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Anderson, E.; Koppel, K.; IV, E.C. Consumer Evaluation of Processing Variants of Pomegranate Juice. Beverages 2015, 1, 3-16.

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