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Factors Influencing Elderly Consumers' Preferences for Edible Gels: Insights from Slovakia

  • 0Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia.
Gels (basel, Switzerland) +

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October 25, 2024

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October 25, 2024

View abstract on PubMed

Summary

This summary is machine-generated.

Older adults prefer arabinogalactan (AG) hydrogels over beta-glucan (BG) hydrogels, with texture and flavor intensity significantly impacting liking. Tailoring food products to age-specific sensory preferences enhances consumer acceptance.

Area Of Science

  • Food Science
  • Sensory Science
  • Nutritional Science

Background

  • Growing and aging populations necessitate food products meeting diverse nutritional, safety, and cost requirements.
  • Seniors represent a key demographic for new product development, with specific dietary and sensory needs.
  • Edible hydrogels offer a versatile food matrix, but their acceptance depends on physical properties and sensory attributes.

Purpose Of The Study

  • To investigate consumer preferences for arabinogalactan (AG) and beta-glucan (BG) hydrogels across different age groups.
  • To determine the influence of hydrogel physical properties (texture, viscosity) and flavor profiles on sensory perception and acceptance.
  • To identify age-specific preferences to inform targeted product development strategies.

Main Methods

  • Conducted consumer tests with 80 participants and an online survey with 852 participants.
  • Evaluated vanilla and coffee-biscuit flavored hydrogels formulated with AG and BG.
  • Analyzed preferences across three age groups: young (18-39), middle-aged (40-59), and older adults (60+).

Main Results

  • Older adults showed a significant preference for AG-based hydrogels compared to BG-based hydrogels.
  • Flavor intensity and bitter taste were significant factors influencing overall liking of the hydrogels.
  • Texture played a crucial role in shaping consumer preferences, with notable differences between age groups (p < 0.05).

Conclusions

  • Arabinogalactan (AG) hydrogels are more preferred by seniors, indicating potential for targeted product formulation.
  • Sensory attributes, particularly flavor intensity and texture, are critical drivers of acceptance in edible hydrogels.
  • Customizing food product development and marketing based on age-related sensory preferences can improve consumer acceptance, especially among older adults.

Keywords:

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