논문 상세보기
Improving Acceptability of Goji Berry Functional Beverages through Multi-Ingredient Formulation: A Statistical Sensory Approach KCI 등재
pp.419-429
This study aimed to develop and evaluate goji berry (Lycium barbarum) beverages with enhanced sensory quality through the addition of fruit extracts. Five formulations were prepared using hot water extracts of dried goji berries, blended with varying proportions of concentrated apple and aronia extracts. Each beverage was adjusted to 7 of °Brix and standardized with citric acid and stevia to ensure consistent sweetness and acidity. Sensory evaluation was conducted by 20 panelists using a 9-point hedonic scale to assess sweetness, sourness, bitterness, color, aroma, and overall acceptability. Significant differences among samples were confirmed through one-way ANOVA and Tukey’s HSD post-hoc test. Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) were performed to explore patterns in the sensory data. The beverage formulation containing 70% goji berry extract, 15% apple extract, and 14.93% aronia extract, along with sodium citric acid and stevia, demonstrated the highest overall acceptability among all samples. This was followed by the formulation composed of 70% goji berry extract, 15% apple extract, and 15% aronia extract. Principal component analysis (PCA) identified sweetness, aroma, and overall acceptability as the primary sensory attributes influencing consumer preference, with the first two principal components accounting for 95.61% of the total variance. Hierarchical cluster analysis (HCA) further confirmed these findings by grouping the two formulations together based on their sensory profiles. In conclusion, blending goji berry extract with complementary fruit extracts such as apple and aronia significantly improves the sensory quality and consumer acceptability of functional beverages. These findings suggest that optimized fruit blending may be a promising strategy for enhancing the palatability and marketability of goji-based health beverages.
1. Introduction
2. Materials and methods
2.1. Experimental ingredients
2.2. Extraction process and beveragepreparation
2.3. Determination of soluble solid content
2.4. Measurement of titratable acidity andpH
2.5. Formulation and preparation ofLycium barbarum-Based beveragesfor sensory evaluation
2.6. Sensory Evaluation
2.7. Statistical Analysis
3. Results and Discussion
3.1 Acidity and pH of beverages of goji berry
3.2. Overall sensory evaluation of beverages
3.3. Statistical analysis(ANOVA) of sensoryevaluation
3.4. Post-Hoc Analysis of OverallAcceptability
3.5. Principal Component Analysis (PCA)
3.5. Hierarchical Cluster Analysis (HCA)
4. Conclusion
References
