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From Consumer Expectations to Sensory Approval: A Multi-Step Approach to Developing Calcium-Fortified Apple Snacks.

Karoline Costa Santos1, Alline A L Tribst2, Bianca C Maniglia3

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Journal of Texture Studies
|January 5, 2026
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Summary
This summary is machine-generated.

Researchers developed simple, low-cost methods to create calcium-fortified apple snacks meeting consumer desires for nutritious and crispy treats. The optimized process yielded snacks with significantly higher calcium content and good sensory appeal without increasing production costs.

Keywords:
calciumconsumer expectationconsumer perceptionprocess impregnationsnackstexture

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Area of Science:

  • Food Science
  • Nutritional Science
  • Materials Science

Background:

  • Food fortification enhances nutritional value but faces challenges from complex processing and consumer acceptance.
  • Developing cost-effective and consumer-preferred fortified food products requires understanding market demands and processing limitations.
  • Calcium fortification in fruit snacks presents an opportunity to improve dietary calcium intake, particularly among specific demographics.

Purpose of the Study:

  • To develop feasible and cost-effective processes for calcium-fortified apple snacks.
  • To align product development with consumer expectations regarding nutrition, texture, and price.
  • To evaluate the impact of novel processing techniques on calcium content, microstructure, and sensory attributes.

Main Methods:

  • Consumer surveys assessed preferences for fortified fruit snacks, focusing on nutritional content, texture, and willingness to pay.
  • Simple, low-cost processing strategies involving immersion, perforation, and vacuum treatments with calcium chloride solutions were developed.
  • Drying, microstructural analysis, texture analysis, and sensory evaluations were conducted to characterize the fortified apple snacks.

Main Results:

  • Consumers desired nutritious, healthy, and crispy snacks but were unwilling to pay a premium price.
  • Optimized processing (4% calcium chloride, 40 min immersion/perforation/vacuum) significantly increased calcium content (up to 24-fold), classifying snacks as 'high in calcium'.
  • Calcium deposition occurred intercellularly, influencing snack texture through calcium pectate formation; processing did not affect drying time.

Conclusions:

  • Simple, low-cost processing techniques can successfully produce calcium-fortified apple snacks that meet consumer preferences.
  • The developed method enhances calcium content significantly while maintaining good sensory acceptability and cost-effectiveness.
  • This approach offers a viable strategy for creating nutritious, fortified fruit products aligned with market demands.