Sensory Profiling of Burdekin Plum Leathers and Consumer Acceptability of Its Combination With Trail Mix

Pleiogynium timoriense is commonly referred to as Burdekin plums (BPs) in Australia. Despite BP fruits being traditionally consumed by Indigenous Australians, little research on their potential food applications is available. With the increasing demand for healthy snacks and the importance of sensory quality in consumer choice of food products, this study explored the sensory profiles and acceptability of five formulations of BP fruit leathers (20BP, 40BP, 60BP, 80BP, and 100BP, containing 20-100% BP). Sensory profiling of the five BP fruit leathers revealed that most attributes were correlated. Both 80BP and 100BP were similar and characterized by significantly (p < 0.05) higher dark fruit flavor, astringency, and firmness, while 20BP fruit leather was significantly (p < 0.05) higher in cooked yellow fruit flavor and dissolving texture. The acceptability taste test showed that 20BP, 40BP, and 60BP were the preferred formulations. 40BP was selected for further consumer study. The acceptability of 40BP when consumed with a commercial fruit and nut trail mix (TM) was studied. Then, 121 consumers rated the acceptability of three samples: 40BP, TMBP (40BP mixed with TM), and TM. The results showed that all three samples were liked. Moreover, the sensory acceptability and purchase intention of TMBP were comparable to TM, which was higher than 40BP alone. Furthermore, cluster analysis revealed that the cluster with higher liking scores consumed TM more often and had a higher willingness to consume Australian native fruits. The study showed the promising food applications and acceptability of BP leathers and their incorporation in a commercial TM.