Dried Vegetables Snacks - Review of the Process Technologies and Consumption Preferences Among Students
Abstract
Vegetables are a basic element of each diet and their relatively low consumption in Poland is a stimulus to look for new attractive forms of the products. This paper presents an outline of production technologies of dried vegetable snacks and results of a questionnaire on vegetable consumption and social acceptance of new products in the area as described in this paper. The new processing technologies of vegetable snacks are based on a drying method that generates products attractive in terms of physical and chemical properties. A questionnaire survey shows that interest among respondents to buy snacks made of root vegetables is highest with respect to carrot-based products. The respondents highly assessed visual properties of the new product, primarily the colour and shape.
Keywords
Vegetables; Eating habits of Polish people,; Food consumption; Consumer preferences; Students
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Uniwersytet Ekonomiczny we Wrocławiu Poland
Uniwersytet Ekonomiczny we Wrocławiu Poland
Uniwersytet Ekonomiczny we Wrocławiu Poland
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