This research demonstrates optimized antioxidant capacity and taste in a chickpea and hibiscus beverage, suggesting improved consumer acceptance using the Kano model.
Key Points
The optimized formulation achieved 329.2 µmol TE/100 mL antioxidant capacity, indicating strong health benefits.
Using mixture design, a combination of ingredients resulted in a flavor rating of 6.2, enhancing sensory acceptance.
The Kano model identified key attributes, classifying functional properties as high priority for consumer satisfaction.
This approach highlights the effectiveness of optimizing plant-based beverages for health aspects and market viability.
Cite This Study
López-Cardoso et al. (2025) studied this question.