Consumer Acceptability and Impact of Handling Conditions on Sensory, Microbiological and Nutritional Quality of Beet Leaves

FERNANDEZ, MARIA VERONICA; AGUERO, MARIA VICTORIA; JAGUS, ROSA JUANA

American Journal of Food Technology

Science Alert

Lugar: Dubai; Año: 2017 vol. 12 p. 301 - 310

1557-4571

Background and Objective: Beet leaves (BL) constitute a currently wasted but highly nutritious resource. The aims of this study were to assess Argentineans consumer habits towards beet leaves (BL) to determine how information affects consumers? acceptability and to assess the impact of storage conditions on BL quality and shelf-life. Materials and Methods: A web-online survey was conducted and data of 416 respondents were analyzed. Then, quality evolution under different storage conditions (A: 25±1°C and 60-62% of relative humidity (RH), B: 5±1°C and 97-99% RH) were followed. Data were analyzed by two-way analysis of variance and Turkey-Kramer test (p