The Effect of Health Information on the Acceptability of a Functional Beverage with Fresh Turmeric
Grasso, Stephanie Marie
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BACKGROUND: Turmeric is a root with curcumin and non-curcumin derivatives that serve as antioxidants, which reduce the risk of oxidative stress-induced chronic disease. The provision of health information has shown to increase the acceptability of functional foods that impart unfamiliar flavors. PURPOSE: The purpose of this study was to evaluate the acceptability and sensory qualities of a functional beverage with fresh turmeric, and the impact of information related to the beverage's health benefits on acceptability. This study also investigated personal and psychological factors associated with food acceptance. METHODS: Antioxidant capacity (ferrous equivalents) and polyphenolic content were evaluated in a fruit-based beverage containing 0g, 7g, 14g, and 22g of fresh turmeric. Sixty-one individuals were recruited to participate in a sensory evaluation of two fruit-based beverages with and without fresh turmeric. Thirty-one participants were given health information related to the beverage and 30 participants received no health information. The degree of liking was measured on a hedonic scale and sensory attributes were measured using a Just About Right (JAR) scale. Food choice motives and demographic characteristics were measured using a Food Choice Questionnaire and demographics questionnaire. RESULTS: The development of a functional beverage with 14 grams of turmeric was considered significantly more acceptable with the provision of health information and resulted in a significant increase in antioxidant capacity and polyphenolic content. There was a significant difference in acceptability scores of the functional beverage across antioxidant interest groups and health motivation groups.
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