Sensory assessment and consumer acceptability of confectionery products made with pine cones
Latvia University of Life Sciences and Technologies, Faculty of Agriculture and Food Technology, Food Institute, Lielā iela 2, LV-3001 Jelgava, Latvia
*Correspondence: Klinta.Karklina@lbtu.lv
Abstract:
The non-timber part of the forest includes mushrooms, berries, cones, shoots etc. The aim of this study was to evaluate consumer acceptability of confectionery products made with pine cones. For the study two pine cone syrups using osmosis were prepared: pine cone syrup with white sugar (PSW) and pine cone syrup with brown sugar (PSB). Four jams were prepared: apple – pine cone jam without added sugar (AC), pine cone jam with white sugar (CW), pine cone jam with brown sugar (CB), and pine cone jam with stevia (CS). Also, four gummy candies were prepared using different thickeners – gelatine (CG), pectin HM (CpHM), pectin LM (CpLM), and agar – agar (CA). To all products sensory evaluation was performed. In total 23 participants participated in this study. The results showed that the PSW had the most intense colour, aroma, taste, and aftertaste, the sweetness in both syrups was the same. The obtained data for jams showed that the CB and AC was the most pleasant in terms of colour, while the CB and CS was the most pleasant in terms of consistency. For the gummy candies’ colour and texture, the highest rated were CpHM. However, for the aroma, taste and aftertaste, the highest acceptance was found in CG. In conclusion, healthier confectionery products with reduced sugar content can be effectively developed by using a non-timber forest resource such as pine cones. This approach allows manufacturers to create confectionary products that satisfy consumer demand for enjoyable sweetness while addressing health concerns.
Key words:
gummy candies, intensity test, jams, JAR test, Stevia