DRIED VEGETABLES SNACKS – REVIEW OF THE PROCESS TECHNOLOGIES AND CONSUMPTION PREFERENCES AMONG STUDENTS
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 s...
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doaj-96cff68f8a314da69132a8de3644eed82020-11-25T00:19:10ZengUniversity of Life Sciences in PoznańJournal of Agribusiness and Rural Development1899-52411899-57722017-03-01143191–199DRIED VEGETABLES SNACKS – REVIEW OF THE PROCESS TECHNOLOGIES AND CONSUMPTION PREFERENCES AMONG STUDENTSArkadiusz Piwowar0Mirosława Teleszko1Magdalena Rychlik2UniversityUniversityUniversityVegetables 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. http://www.jard.edu.pl/tom43/zeszyt1/art_19.pdfvegetablessnacksconsumptionspreferences |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Arkadiusz Piwowar Mirosława Teleszko Magdalena Rychlik |
spellingShingle |
Arkadiusz Piwowar Mirosława Teleszko Magdalena Rychlik DRIED VEGETABLES SNACKS – REVIEW OF THE PROCESS TECHNOLOGIES AND CONSUMPTION PREFERENCES AMONG STUDENTS Journal of Agribusiness and Rural Development vegetables snacks consumptions preferences |
author_facet |
Arkadiusz Piwowar Mirosława Teleszko Magdalena Rychlik |
author_sort |
Arkadiusz Piwowar |
title |
DRIED VEGETABLES SNACKS – REVIEW OF THE PROCESS TECHNOLOGIES AND CONSUMPTION PREFERENCES AMONG STUDENTS |
title_short |
DRIED VEGETABLES SNACKS – REVIEW OF THE PROCESS TECHNOLOGIES AND CONSUMPTION PREFERENCES AMONG STUDENTS |
title_full |
DRIED VEGETABLES SNACKS – REVIEW OF THE PROCESS TECHNOLOGIES AND CONSUMPTION PREFERENCES AMONG STUDENTS |
title_fullStr |
DRIED VEGETABLES SNACKS – REVIEW OF THE PROCESS TECHNOLOGIES AND CONSUMPTION PREFERENCES AMONG STUDENTS |
title_full_unstemmed |
DRIED VEGETABLES SNACKS – REVIEW OF THE PROCESS TECHNOLOGIES AND CONSUMPTION PREFERENCES AMONG STUDENTS |
title_sort |
dried vegetables snacks – review of the process technologies and consumption preferences among students |
publisher |
University of Life Sciences in Poznań |
series |
Journal of Agribusiness and Rural Development |
issn |
1899-5241 1899-5772 |
publishDate |
2017-03-01 |
description |
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. |
topic |
vegetables snacks consumptions preferences |
url |
http://www.jard.edu.pl/tom43/zeszyt1/art_19.pdf |
work_keys_str_mv |
AT arkadiuszpiwowar driedvegetablessnacks8211reviewoftheprocesstechnologiesandconsumptionpreferencesamongstudents AT mirosławateleszko driedvegetablessnacks8211reviewoftheprocesstechnologiesandconsumptionpreferencesamongstudents AT magdalenarychlik driedvegetablessnacks8211reviewoftheprocesstechnologiesandconsumptionpreferencesamongstudents |
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1725372895807406080 |