Physicochemical characteristics and consumer acceptance of puddings fortified with Cudrania tricuspidata and Aronia melanocarpa extracts

• Published in: Food science & nutrition 2020-09, Vol.8 (9), p.4936-4943
• Main Authors: Lee, Jeong Ho, Choi, Il Sook
• Format: Article
• Language: English
• Subjects: Acceptance; Acids; aronia (Aronia melanocarpa); Aronia melanocarpa; consumer acceptance; Consumers; Cudrania tricuspidata; Diabetes; Evaluation; Food; Fruits; mandarin melon berry (Cudrania tricuspidata); Milk; Original Research; physicochemical characteristic; pudding; Texture
• ISSN: 2048-7177; 2048-7177
• DOI: 10.1002/fsn3.1790

The objectives of the study were to evaluate the physicochemical characteristics of puddings fortified with 0.01% mandarin melon berry (Cudrania tricuspidata) and 0%–1.0% aronia (Aronia melanocarpa) extracts and to assess the effects of the fortification on consumer acceptance. The soluble solid content of pudding significantly increased as aronia concentration increased, whereas pH levels significantly decreased in a similar concentration‐dependent manner. The texture profiles of hardness, cohesiveness, and chewiness increased significantly in the pudding fortified with 0.01% mandarin melon berry extract compared to those of the control pudding, and these profiles decreased with increasing aronia concentration. One hundred consumers evaluated ten puddings, both with and without acid treatments, in two sessions. Overall acceptance, taste acceptance, and texture acceptance showed no significant differences until 0.1% aronia concentration was reached. However, these differences decreased significantly in the pudding fortified with 0.5% and 1.0% aronia extract. The results demonstrate that the potential application of mandarin melon berry and aronia extract fortification in pudding products should be limited to 0.01% mandarin melon berry and 0.1% aronia concentrations. This study investigated the potential application of Mandarin melon berry (Cudrania tricuspidata) and Aronia (Aronia melanocarpa) in the pudding preparation. Ten puddings were prepared with 0.01% Mandarin melon berry and 0.0%–1.0% Aronia on conditions with and without acid treatments. The physicochemical characteristics and the consumer acceptance of the berry‐fortified puddings were studied.