Functional popsicles: a sensory evaluation and product optimization study

Heather M. Krick

doi:10.17918/00002002

The growing demand for non-pharmaceutical adjuncts to traditional Western medicine has led to the development of many functional food supplements already on the market. However, the high prevalence of polypharmacy and associated prescribing cascades to alleviate side effects, along with high rates of mismanaged idiopathic and chronic nausea and vomiting, indicates there are restrictions and unfulfilled consumer needs in existing products. Finding a successful combination of functional ingredients and enjoyable flavor profiles is difficult but necessary. Sensory science is a multidisciplinary field of research encompassing evocation, measurement, analysis, and interpretation of consumers' responses to sensory characteristics of foods. Using sensory science and consumer acceptance testing, researchers can optimize functional food products to positively impact consumer liking and purchasing intent. The purpose of this study was to gain insights on consumers' perceptions of a functional popsicle, including attitudes and sensory perceptions, for future product optimization. Free-choice profiling with repertory grid method on untrained sensory panelists was conducted, as well as in-home consumer acceptance testing with online questionnaires. Five popsicle recipe samples were tested: Plain, Chamomile, Apple, Cucumber, and Peppermint. Most consumers preferred the Chamomile flavor profile (mean score 5.5/9). Significant positive drivers of overall liking included perceptions of soothing, calm, comforting, simple, easy, hydrating, clean, fresh, kid-friendly, perfect when thirsty, refreshing, perfect when feeling sick or ill, light, adult-friendly, sweet, and pleasant flavor (p < 0.05). Regarding purchasing decisions, nutritional value in terms of micronutrients and overall flavor were most important when looking for a food product when feeling sick or ill. Furthermore, one recurring flavor theme that clearly impacted consumers' preferences and attitudes was level of sweetness, indicating consumers prefer functional popsicles to be sweeter in taste. Future clinical applications of an optimized functional popsicle may include alleviation of various classifications of nausea and vomiting, including related to motion sickness, pregnancy, or chemotherapy. Other clinical applications may include dehydration prevention and alleviation, and sore throat and mucositis management. By conducting sensory science techniques on novel food products, especially those designed to alleviate medical complications, researchers will gain valuable insight into functional product features and attitudinal perspectives that will help to create a more widely accepted and favored item.

Functional popsicles: a sensory evaluation and product optimization study

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Functional popsicles: a sensory evaluation and product optimization study

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