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Advisor(s)
Abstract(s)
The present study aimed to investigate consumers’ knowledge about edible flowers and post-harvest technologies through an online survey. Simultaneously, the effects of some post-harvest technologies (high hydrostatic pressure (HHP), alginate coating and crystallisation) on sensory characteristics of pansies were
evaluated in loco by chefs and consumers. Most of the participants recognised edible flowers as a food component and had a favourable opinion about them. 79% were willing to pay more to acquire a product with a longer shelf-life. The sensory profiles of chefs and consumers were different; however, the scores for HHP were similar, except for the overall acceptance (p=0.025). The chefs rated the HHP pansies with the highest scores for visual appearance (p=0.015), texture (p=0.032) and overall acceptance (p=0.001). The consumers did not find significant differences in overall acceptance between treatments. So, this work gives important information about the consumers’ opinion of edible flowers that can help the producers.
Description
Keywords
Edible flowers Post-harvest technologies Online survey Sensory analysis Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology
Citation
Fernandes, Luana; Casal, Susana; Pereira, J.A.; Saraiva, Jorge A.; Ramalhosa, Elsa (2021). Sensory analysis of pansies subjected to different post-harvest technologies: high hydrostatic pressure, alginate coating and crystallisation. Journal of Nutrition, Food Research and Technology. ISSN 2630-8096. 3:1, p. 1-8
Publisher
Ology Press