Consumer Acceptability of Viscosity in Processed Tomato Products by African-American, Latino, and Prototypical Consumer Groups |
| |
Authors: | KT Claybon SA Barringer |
| |
Affiliation: | Authors Claybon and Barringer are with the Dept. of Food Science and Technology, The Ohio State Univ., 2015 Fyffe Road, Columbus, OH43210. Direct inquiries to author Barringer (E-mail: ). |
| |
Abstract: | ABSTRACT: African-American, Latino, and prototypical consumer viscosity preferences for ketchup, salsa, tomato sauce, pizza sauce, spaghetti sauce, and barbecue sauce are presented. A peak viscosity preference existed for all products: too thick or too thin was undesirable. Most, but not all, commercial products were in the acceptable range. Many were not in the most preferred viscosity range. The leading brand was within the most preferred viscosity range for all ethnic groups only for barbecue sauce and ketchup. Ethnicity had little influence on acceptance, but moderate influence on the most preferred viscosity. Latinos had the widest acceptance ranges. Understanding optimum viscosity ranges can help tomato processors increase quality for all consumers. |
| |
Keywords: | viscosity tomato acceptability African-American Latino sauce |
|
|