Factors Influencing the Choice of Freeze-dried Berries by Consumers
Austė Varnaitė, Aivaras Anužis, Eglė Purvaneckaitė
St. Ignatius Loyola College, Department of Health Sciences and Technologies, Kaunas, Lithuania
Keywords: lyophilised berries, consumer choice, sensory analysis.
Abstract:
Lyophilisation has gained increasing attention as a food preservation method due to its ability to maintain nutritional value and product quality. Despite extensive scientific and journalistic coverage of their technological and nutritional aspects, little systematic research has examined consumer perspectives on lyophilised products. This study, therefore, explored the factors influencing consumers’ choice of lyophilised berries.
The main objective was to analyse determinants of consumer preference through scientific literature review and sensory evaluation. Specific tasks included: presenting berry preservation methods; describing the lyophilisation process; comparing the sensory qualities of dried, frozen, and lyophilised berries; and assessing their influence on consumer choice. The research focused on lyophilised berries, and the methods included analysis of the scientific literature and sensory testing with consumer participants.
The results of the sensory analysis demonstrated that external attributes, particularly appearance, colour, and texture, were decisive in shaping consumer evaluations. Lyophilised strawberries and raspberries were rated higher on these parameters compared to cranberries and blueberries, suggesting that not all berry types benefit equally from the process in terms of consumer appeal. Furthermore, the comparison with dried and frozen alternatives highlighted that lyophilised products are often perceived as superior in terms of freshness and texture retention.
In conclusion, the research indicates that consumer acceptance of lyophilised berries is strongly influenced by their visual and textural properties rather than purely nutritional or technological factors. These findings suggest that future promotion and development of lyophilised berry products should emphasise sensory quality, particularly appearance and mouthfeel, to enhance market competitiveness and consumer satisfaction.
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