Sensory characteristics of powdered-fiber drinks using CATA (check-all-that-apply) method

Dietary fiber is crucial in the human diet. This nutrient has been reported to be able to prevent overweight and obesity by improving satiety levels. However, the intake of fiber remains low, and the use of fiber supplementation is recommended. Dietary fiber in the form of powdered drinks has been recently launched and become popular in the market with different types, flavors and brands. The objective of this study was to evaluate the sensory characteristics of powdered fiber drink products. Six commercial powdered fiber drink samples were selected representing the powdered fiber drink products that are available in the Indonesian market. The sensory characteristic was evaluated using CATA (Check-All-That-Apply) method by 121 consumers (mean age 20.3 ± 3.2-year-old). In addition, consumer acceptability was also measured. The results indicated that the fiber drink samples have different characteristics due to the different flavors. Fruity flavors such as berries, passion fruits, and citrus were preferred as compared to vegetable flavors, and this was significant for aroma liking (p=0.017). Interestingly, the addition of bird nests in the ingredient of the fiber drink did not influence the liking nor the sensory characteristics of the samples. This study can be used to develop a powdered fiber drink product with good acceptability by considering the sensory characteristics.


Introduction
There has been an alarming rise in global rates of overweight and obesity worldwide and this become the global disease of the 21 st century [1].Obesity become a heavy burden since this disease is strongly associated with metabolic diseases such as cardiovascular, type-2 diabetes, and certain types of cancer, as a consequence, these bring substantial health costs and reduced quality of life [1].Moreover, the number of overweight and obesity in school-age children has increased tremendously [2] with the estimated number projected will be able to reach more than 268 million in 2030.
There has been much attention to food product development that can promote health, preventing diseases as well as preventing overweight and obese to maintain body mass balance [3].Dietary fibers contained in a food product are believed to improve satiety, lowering food intake and reducing body weight [4].Dietary fiber is defined as a part of plant that is resistant to enzymatic digestion [5] and become an essential component of human dietary requirements.Dietary fiber can reduce risk and prevent obesity through various mechanisms.The soluble and viscous fibers slow the absorption of cholesterol, thus able to reduce the total cholesterol and lipid levels by 5-10% [6].Moreover, fiber can generate strong satiety and this characteristic has been reported to provide benefits for weight management via delaying hunger levels [7].
The additional of fibers in food has been applied to increase the dietary fiber content in food product such as in soups, drinks, and beverages [4,8].Moreover, addition of fiber in a meat product has also IOP Publishing doi:10.1088/1755-1315/1352/1/012089 2 been done in order to lowering the cholesterol intake [9].Fibrous drinks are popular nowadays, and this product has been associated to improve dietary fiber consumption and promote digestive health and weight loss [10,11].Moreover, the consumption of high-in fiber drink has been associated with reducing the risk of overweight and obesity [12].The products are available in the market with different types including the amount of fibers contents and the flavors.This study was aimed to analyse the characteristic of commercial fiber drink product available in the Indonesia market.Both the sensory and the non-sensory attributes were evaluated, and the acceptability of the product was assessed in the consumer testing.This study has never been conducted previously since powdered-fiber drink product was considered as a new market in Indonesia, therefore, the results obtained from this study can be used as a baseline for the development of powdered-fiber drink product that are suitable for Indonesia market.

The participants and inclusion criteria
A total of 121 participants were involved in this study.Most of the participants were young-adults at the age of 20-year-old (average age 20.3 ± 3.2-year-old and dominated by females (78%).The selection was based on frequent consumption of a fiber drinks product.A picture of different commercial fiber drink products available in the market was presented at the beginning of the evaluation and the participants have to identify whether they have ever consumed fiber drink products previously.All the participations were based on voluntary.In addition, the participants have provided their verbal consent in addition to a digital written consent form at the beginning of the evaluation.The study's objective was also explained to them at the beginning of the test.

Fiber drink
A total of six commercial fiber drink products evaluated in this study.The samples are presented in Table 1.The Focus Group Discussion (FGD) was conducted to list the powdered-fiber drink products that are available in the market and popular.This session was led by the R&D team of PT Ciptanutrisi.The product with quite distinct taste and flavor were selected.All the samples were manufactured in Indonesia (produced in Indonesia) and was purchased in an online store.For the publication purposes, all the samples were written blinded using three labelled code (Table 1).
The powdered fiber drink was prepared by dissolving it at the exact amount in a water and stir it until it dissolved completely.The fiber drink was only served at 20 ml max to each panellist and served it in blind test.It was crucial to keep the timing in the sample preparation (weighing, adding water, mixing) as short as possible since all of the products were high in fiber, which makes them easy to absorb water and change the texture profiles in a short time.

CATA (Check-All-That-Apply) test
The CATA evaluation was conducted as a centred location at the Sensory Laboratory, Binus University, Alam Sutera.The samples were presented in a monadic-randomized order.A glass of mineral water was also prepared, and the panellist was instructed to rinse their mouth with mineral water before the evaluation and in between tastings.In addition, a plain cracker was also provided to help the panellist neutralize their palate.This practice was conducted to ensure that there was no aftertaste sensation that may affect the evaluation [13].
The liking score was measured at the beginning of the test and was recorded using 9-point hedonic scale anchored with 1 "dislike extremely" and 9 "like extremely" [14].The panellists were then instructed to evaluate the sensory attributes using CATA method.The panellist was asked to tick the attributes that they perceived in the samples [15].The CATA method was reported as rapid descriptive method anc can generate a similar results with classical descriptive analysis in which the trained panelists required [16].CATA did not use trained panellist but rather use naive panellist (consumers), thus no long training time needed to collect the descriptive sensory profiles of a product [16].This makes CATA considered as an efficient method as compared to the other classical descriptive testing since the method is simple, rapid and reliable [17].There was a total of 28 sensorial attributes (visual, aroma, taste, and texture) and 13 non-sensory attributes (41 attributes in total) evaluated.The CATA attributes were adopted and adjusted based on the previous studies that also evaluates the sensory characterization of a powdered drink product [5,18].The complete list of CATA attribute is presented in the Table 2.

Data analysis
The CATA data was analysed using Cochran's Q test to determine the significant attributes followed by McNemmar (Bonferroni) test for pairwise comparison.The sensory attributes data based on CATA and the hedonic data were analysed using correspondence analysis.A significant level of 5% (α=0.05) was used in the data analysis.All the data was analysed using XLSTAT sensory (Addinsoft, France, version 2022.1).

The sensory attributes of fiber drinks based on CATA
The Cochran's Q test shows significant differences for all sensory attributes across samples.However, no significant differences were detected for the non-sensory attributes of "healthy" (p=0.433),"nourishing" (p=0.474) and "fullness" (p=0.135)indicating that these attributes were perceived as similar across the samples.The correspondence mapping analysis is presented in Figure 1.The data was presented based on the two axes of F1 and F2 and these axes representing 89% of data variability.The results showed that the fiber drink samples were clustered into three main characteristics.The FLB and FLR samples were close to each other since they are the same brand with different flavors (raspberry and blackcurrant) and these samples were also share similar sensory characteristic with sample BNF.These three samples (FLB, FLR, and BNF) were dominantly characterised by red visual color, aroma and taste of berries, and puree texture.On the other hand, the GVI and FYT have similar attributes and these samples were dominantly characterized by green color, aroma and flavor of mint, aroma and flavor of leavy vegetables, and bitter taste.The RFC was located in different direction indicating that this sample has the most different sensory characteristics compared to the other samples.RFC sample was characterized by yellow, bright and transparent color and was dominated with fruity aroma and taste.In addition, this sample was also perceived as more watery as compared to the other fiber drink products.This texture characteristic depend on the amount of fiber content in the product, the more fiber content in the sample will resulted in more thick texture (gel-like, puree) [7].

Figure 1.
Correspondence analysis of sensory and non-sensory attributes of fiber drink (V=visual, A=aroma, T=taste, Tx=texture).

Consumer acceptability for fiber drink
Figure 2. presents the acceptability of the fiber drink samples evaluated based on 121 respondents.It can be seen that sample RFC was the most liked since this sample has a highest score for all the hedonic aspects, especially in aroma liking (p=0.017).The FLR sample (raspberry flavor) was shown as the second liked followed by the FLB (blackcurrant variant).In contrast, GVI and BNF were the samples that least preferred by the consumers since these two samples have the lowest acceptance score for almost all the hedonic attributes.These preferences may be drives by the different sensory profiles of tastes and aroma of each fiber drink samples [19][20][21] From this study, the distinction of sensorial properties of commercial fiber drink was based on the flavor of the product.The different in flavor was also determined the different degree of liking of the products.The results demonstrated that fruity flavors such as berries, passion fruit, and citrus was preferred compared to vegetables flavors such as leavy vegetables, mint and bitter taste.Sweet foods are preferred rather than bitter taste and this preference start to initiate from infancy [19].Sweet taste correlates with sugar and carbohydrates and this nutrient is essential for human body while bitter taste is associated with poison food thus make this taste rejected [20].However, this preference can change across age levels.Moreover, sweet and sour taste are the common taste perceived in fruits thus make these tastes are preferred rather than vegetable taste that is dominantly bitter [21].These may be the reason of consumer preference towards fiber drink samples of RFC, FLR, FLB and BNF since these fiber drink samples were associated with fruity aroma and fruity flavor as well as sweet taste.Moreover,  The addition of fiber may alter the textural properties of a food product [4] since dietary fiber increase water holding capacity thus promote gel formation in some products.Based on our results, the gel-like and puree texture of fiber drink product may decrease the liking.The RFC sample has a slightly watery texture, and this sample was the most preferred compared to the other samples.However, the texture acceptability between RFC and FLR was not significant.In addition, the bird nest composition in the ingredient did not influence the liking of fiber drink product.The bird nest content in the RFC and BNF samples were low and accounted for less than 1% of the total ingredients, thus this may not affect the sensory quality of the fiber drink samples.The addition of edible bird nest in the product aimed to increase product functionality towards health [22].Edible bird nest is believed to be able to boost immune system, promote growth, regulate metabolism and blood circulation, has anti-cancer and antiviral effects [23,24].The edible bird nest is a secretion created by swiftlets, an insectivorous birds, predominantly inhabited in South East Asia and China [24].The nest undergoes through processing steps including rinsing, grading, and removing nitrite content and these processes resulting in unflavored and almost no taste [24] product.This is in line with the results obtained in this study since we did not find any significant differences for the liking and the sensory characteristic between the fiber drink samples with and without the addition of bird nest in the ingredients (RFC and BNF).The distinction across samples were mainly due to the different flavors used.
Most of the fiber drink samples reported here contain psyllium as the source of dietary fiber.Psyllium has hydrophilic capacity to absorbing water and able to increase volume or known as bulking agent [25].Psyllium husk consisted of 35% of soluble fiber (pectin, gums) and 65% of insoluble polysaccharides (cellulose, hemicellulose, lignin, etc.) [25].The good combination between soluble and insoluble fiber in psyllium husk make this ingredients being used as therapeutic agent for chronic constipation and irritable gastrointestinal tract [25].In addition, psyllium husk is often added to functional food due to its various physiochemical properties such as meal replacements, breakfast cereals, biscuits, bread and in bakery products [25,26].It is also added to shakes, juices, yogurts, syrups, soups, ice creams and frozen desert to improve the sensorial properties and fiber content of the food [25,26].Psyllium husk may support gut microbiome in human's digestion tract since this fiber can increase the production of short chain fatty acid such as propionate and butyrate that are required for microbial gut health, thus improve digestive system especially in constipated patient [26].Dietary fiber is naturally present in cereals, vegetables, fruits and nuts with the different amount and composition [5].Cereals was the main source of dietary fibers in western countries accounted for 50% of dietary intakes followed by vegetables and fruits that contributes approximately 30% and 16%, respectively.The supplementation of dietary fibers in foods has been focused on cookies, crackers, and cereal-based products [5].The average daily requirement for dietary fiber was reported to be 20-35 gram per day for adults while the average dietary intake for fiber in Indonesia was reported to be lower and did not met the dietary requirement [27] thus taking fiber supplementation from fiber drink is recommended.Most of the commercial fiber drink evaluated in this study claimed that they were able to provide 10-15% of daily requirement of dietary fiber [28].It has been reported that dietary fiber from underutilized plant resources that considered as food waste such as from fruit peel and unused vegetable part can be used as potential source of fibers and promote food sustainability and reduce waste [5,28].

Conclusion
This study conclude that the commercials fiber drinks have different sensory attributes.The results showed that the fruity flavors such as passion fruits, citrus, and berries were preferred in powdered fiber drink product compared to vegetable flavors and this may be due to bitter taste.There was no influence of bird nest addition in powdered fiber drink samples on the sensory characteristics of the products and this was not affecting the consumers' liking.These results can be used to further develop fiber drink product that match with consumer ideal product by considering the selection of flavor that able to increase consumer acceptability for the new segment of powdered-fiber drink product.It is suggested that the time between sample preparation until the sample being tasted by the participants was very critical since the texture of the fiber drink change in a short time (hygroscopic).Therefore, we suggest in the next study to change the sample preparation from ready to drink fiber drink sample into powdered samples and may be using home use test where participants can evaluated the different samples at a different time in their home environment.This can avoid fatigue and bloated due to high-fiber drink consumption and increase the validity of the study.

5 BNF
and GVI were least preferred because these samples have associated with vegetables flavors such as bitter taste.

Figure 2 .
Figure 2. consumers acceptability of fiber drink samples, different letters indicating significant different at α=5% using Tukey's test.