DRIED VEGETABLES SNACKS – REVIEW OF THE PROCESS TECHNOLOGIES AND CONSUMPTION PREFERENCES AMONG STUDENTS

• Main Authors: Arkadiusz Piwowar, Mirosława Teleszko, Magdalena Rychlik
• Format: Article
• Language: English
• Published: University of Life Sciences in Poznań 2017-03-01
• Series: Journal of Agribusiness and Rural Development
• Subjects: vegetables; snacks; consumptions; preferences
• Online Access: http://www.jard.edu.pl/tom43/zeszyt1/art_19.pdf

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.