title: ACCEPTANCE OF FUNCTIONAL FOOD AMONG CHILEAN CONSUMERS: APPLE LEATHER.
abstract: OBJECTIVE
  the aim of this study is to measure acceptance of a specific functional food: apple (fruit) leather, based on organoleptic characteristics and to identify consumer types and preferences for natural additives which increase the product's functionality and meet current nutritional needs.
  
  
  METHODS
  a sample of 800 consumers provided an evaluation of apple leather in terms of acceptance (liking). A sensorial panel was carried out using a 9-point hedonic scale. Cluster analysis was used to identify different acceptance-based consumer types. In addition, a conjoint analysis was carried out to determine preference for different additives.
  
  
  RESULTS
  the cluster analysis resulted in four groups with significant differences in the average likings obtained from the sensory panel. Results indicate that the sweetness of the tested apple leather was evaluated best among all groups and, on average, color was rated as the worst attribute. However, overall likings differ significantly between groups. Results from the conjoint analysis indicate that, in general, consumers prefer natural additives included in the product which enhance functionality.
  
  
  CONCLUSIONS
  although there is a "global acceptance" of the product, there are significant differences between groups. The results of the conjoint analysis indicate that, in general, consumers prefer the aggregation of natural additives which increase the product's functionality. Apple leather with natural additives, such as anticariogenics and antioxidants, can be considered a functional substitute of unhealthy snacks and/or sweets.
authors.affiliation: Centro de Estudios en Alimentos Procesados, Talca. International Agribusiness and Rural Development Program. Universidad de Talca. Chile.. cadasme@ucm.cl.
authors.forename: Maya
authors.initials: M
authors.lastname: van Vliet
authors.affiliation: Department of Economics and Administration. Universidad Católica del Maule, Talca.. cadasme@ucm.cl.
authors.forename: Cristian
authors.initials: C
authors.lastname: Adasme-Berrios
authors.affiliation: Department of Agricultural and Livestock Production. Universidad de La Frontera, Temuco.. cadasme@ucm.cl.
authors.forename: Berta
authors.initials: B
authors.lastname: Schnettler
mesh_terms: D000328:Adult; D002677:Chile / Q000453:epidemiology; D003258:Consumer Behavior; D005260:Female; D005503:Food Additives; D005518:Food Preferences; D055951:Functional Food; D006801:Humans; D008297:Male; D027845:Malus; D062410:Snacks; D013649:Taste
chemical_list: D005503:Food Additives