Novel infusions from underutilized exotic fruits: sensory analysis and consumer acceptance

This study aimed to develop infusion bags from antioxidant-rich exotic fruits like Syzygium cumini, Psidium cattleianum, Psidium guajava, and Annona muricata, and characterize the physicochemical and sensory properties of the infusions. Infusion bags were prepared from oven dried, coarsely ground fruits which were then brewed in boiling hot water for 5 min. Nine trained panelists evaluated the fruit infusions, agreeing on 19 sensory attributes. A spider plot showed that the infusions did not significantly differ in the magnitude of their sensory attributes except for color. Multiple factor analysis (MFA) revealed that the fruity after taste was more related to the Psidium guajava infusion, contributing to a better liking. The overall liking of the infusions was not related to healthy eating patterns or variety seeking tendencies. The novel data from this study can contribute to the successful marketing of these healthy beverages and the development of the nutraceutical sector.