Quality improvement and new product development in the hibiscus beverage industry

Maria João P. Monteiro; Ana Isabel A. Costa; Keith I. Tomlins; Manuela E. Pintado

doi:10.1016/b978-0-12-815259-1.00005-7

Quality improvement and new product development in the hibiscus beverage industry

Maria João P. Monteiro, Ana Isabel A. Costa, Keith I. Tomlins, Manuela E. Pintado

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

Abstract

Hibiscus beverages have a potential health benefit. An important challenge faced by the beverages industry is understanding sensory perception and the chemical-sensory drivers of acceptance, as well as developing new products that effectively meet consumers’ quality expectations and preferences. To this end, this chapter summarizes and discusses extant research on Hibiscus sabdariffa var. sabdariffa ruber calyx and extract production, the phytochemical and chemical-sensory properties of hibiscus extracts, the sensory characterization of hibiscus beverages, and consumer acceptance of such products in different country markets.

Original language	English
Title of host publication	Processing and sustainability of beverages
Editors	Alexandru Mihai Grumezescu, Alina Maria Holban
Publisher	Elsevier Ltd.
Chapter	5
Pages	139-183
Volume	2
ISBN (Print)	9780128152591
DOIs	https://doi.org/10.1016/b978-0-12-815259-1.00005-7
Publication status	Published - 2019

Keywords

Hibiscus sabdariffa
Hibiscus calyx extract
Hibiscus tea
Phytochemical composition
Process improvement
Chemical-sensory properties
Sensory characterization
Sensory lexicon
Consumer acceptance
Cross-cultural studies

Access to Document

10.1016/b978-0-12-815259-1.00005-7

http://hdl.handle.net/10400.14/28728

Cite this

@inproceedings{4a19ea11f55248ce86634f824cb01e00,

title = "Quality improvement and new product development in the hibiscus beverage industry",

abstract = "Hibiscus beverages have a potential health benefit. An important challenge faced by the beverages industry is understanding sensory perception and the chemical-sensory drivers of acceptance, as well as developing new products that effectively meet consumers{\textquoteright} quality expectations and preferences. To this end, this chapter summarizes and discusses extant research on Hibiscus sabdariffa var. sabdariffa ruber calyx and extract production, the phytochemical and chemical-sensory properties of hibiscus extracts, the sensory characterization of hibiscus beverages, and consumer acceptance of such products in different country markets.",

keywords = "Hibiscus sabdariffa, Hibiscus calyx extract, Hibiscus tea, Phytochemical composition, Process improvement, Chemical-sensory properties, Sensory characterization, Sensory lexicon, Consumer acceptance, Cross-cultural studies",

author = "Monteiro, {Maria Jo{\~a}o P.} and Costa, {Ana Isabel A.} and Tomlins, {Keith I.} and Pintado, {Manuela E.}",

year = "2019",

doi = "10.1016/b978-0-12-815259-1.00005-7",

language = "English",

isbn = "9780128152591",

volume = "2",

pages = "139--183",

editor = "Grumezescu, {Alexandru Mihai} and Holban, {Alina Maria}",

booktitle = "Processing and sustainability of beverages",

publisher = "Elsevier Ltd.",

address = "United Kingdom",

}

Quality improvement and new product development in the hibiscus beverage industry. / Monteiro, Maria João P.; Costa, Ana Isabel A.; Tomlins, Keith I. et al.
Processing and sustainability of beverages. ed. / Alexandru Mihai Grumezescu; Alina Maria Holban. Vol. 2 Elsevier Ltd., 2019. p. 139-183.

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

TY - GEN

T1 - Quality improvement and new product development in the hibiscus beverage industry

AU - Monteiro, Maria João P.

AU - Costa, Ana Isabel A.

AU - Tomlins, Keith I.

AU - Pintado, Manuela E.

PY - 2019

Y1 - 2019

N2 - Hibiscus beverages have a potential health benefit. An important challenge faced by the beverages industry is understanding sensory perception and the chemical-sensory drivers of acceptance, as well as developing new products that effectively meet consumers’ quality expectations and preferences. To this end, this chapter summarizes and discusses extant research on Hibiscus sabdariffa var. sabdariffa ruber calyx and extract production, the phytochemical and chemical-sensory properties of hibiscus extracts, the sensory characterization of hibiscus beverages, and consumer acceptance of such products in different country markets.

AB - Hibiscus beverages have a potential health benefit. An important challenge faced by the beverages industry is understanding sensory perception and the chemical-sensory drivers of acceptance, as well as developing new products that effectively meet consumers’ quality expectations and preferences. To this end, this chapter summarizes and discusses extant research on Hibiscus sabdariffa var. sabdariffa ruber calyx and extract production, the phytochemical and chemical-sensory properties of hibiscus extracts, the sensory characterization of hibiscus beverages, and consumer acceptance of such products in different country markets.

KW - Hibiscus sabdariffa

KW - Hibiscus calyx extract

KW - Hibiscus tea

KW - Phytochemical composition

KW - Process improvement

KW - Chemical-sensory properties

KW - Sensory characterization

KW - Sensory lexicon

KW - Consumer acceptance

KW - Cross-cultural studies

U2 - 10.1016/b978-0-12-815259-1.00005-7

DO - 10.1016/b978-0-12-815259-1.00005-7

M3 - Conference contribution

SN - 9780128152591

VL - 2

SP - 139

EP - 183

BT - Processing and sustainability of beverages

A2 - Grumezescu, Alexandru Mihai

A2 - Holban, Alina Maria

PB - Elsevier Ltd.

ER -

Quality improvement and new product development in the hibiscus beverage industry

Abstract

Keywords

Access to Document

Fingerprint

Cite this