Sugar content of home made applesauce in relation to consumer perception
1990
Schijvens, E.
Sugar content is one of the important aspects in the formulation of quality criteria for applesauce. Because quality is defined as fitness for use, the central point of this research was the question "How much sugar does the consumer want there to be in applesauce?" Over 476 families were issued one or two kilograms of fresh apples (Schone of Boskoop) with the request that they make applesauce and return a small sample in a 50 ml flask. A questionnaire concerning the method of cooking and the taste appreciation of the applesauce was also distributed. It was shown that there was a large variation in sugar content of the returned samples (9-40 percent). In the presentation, the effect of the age of the cook and the addition of sugar will also be discussed. Other aspects will also be considered, for example the frequency of eating applesauce in relation to the addition of sugar.
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