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A Preliminary Study on Consumer Sensory Evaluation and Acceptance of Pomelo Peel Jelly
College of Chemistry and Food Science, Yulin Normal University, Yulin, China
College of Chemistry and Food Science, Yulin Normal University, Yulin, China
College of Chemistry and Food Science, Yulin Normal University, Yulin, China
College of Chemistry and Food Science, Yulin Normal University, Yulin, China
College of Chemistry and Food Science, Yulin Normal University, Yulin, China
College of Chemistry and Food Science, Yulin Normal University, Yulin, China
- 1 College of Chemistry and Food Science, Yulin Normal University, Yulin, China
- 2 College of Chemistry and Food Science, Yulin Normal University, Yulin, China
- 3 College of Chemistry and Food Science, Yulin Normal University, Yulin, China
- 4 College of Chemistry and Food Science, Yulin Normal University, Yulin, China
- 5 College of Chemistry and Food Science, Yulin Normal University, Yulin, China
- 6 College of Chemistry and Food Science, Yulin Normal University, Yulin, China
Agricultural Sciences·Volume 14 (2023)·Pages 446–455·Published 3 March 2023·DOI10.4236/as.2023.143029
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Abstract
Pomelo peel is a by-product from pomelo consumption, but it is also rich in a variety of nutrients and functional substances. In order to solve the environmental problems caused by the large amount of discarded pomelo peels every year, in this study, we recycled pomelo peels to make pomelo yellow peel jelly (PYPJ) and pomelo white peel jelly (PWPJ) according to their different characteristics in pomelo peels. And the consumer sensory evaluation (n = 50) was carried out to explore the consumers’ evaluation and acceptance for these two innovative products. The results showed that both jellies received high mean scores for all sensory attributes expect PYPJ’ taste, and the consumer acceptances of PYPJ and PWPJ were 62% and 92%, respectively. These results displayed that there is a need to further improve PYPJ, and PWPJ is a product recognized by consumers.
KeywordsPomelo PeelJellySensory Evaluation
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