Factors Influencing Elderly Consumers' Preferences for Edible Gels: Insights from Slovakia.

Abstract

As dietary needs shift with the growing and aging population, there is a demand for food products that meet nutritional, safety, and tribological requirements while being cost-effective. Seniors must be given significant consideration in new product development. This study examines consumer preferences for arabinogalactan (AG) and beta-glucan (BG) hydrogels with vanilla and coffee-biscuit flavors, using consumer tests (N = 80) and an online survey (N = 852). It focuses on the gels' physical properties, such as texture and viscosity, and their impact on sensory perception. The use of two different gel-forming polysaccharides, each with a unique sensory profile, was observed to affect the sensory properties of the resulting gels and subsequently influence product acceptance. This study analyzed preferences across three age groups: young (18-39 years), middle-aged (40-59 years), and older adults (60+ years). The results showed that seniors preferred AG-based gels. Significant attributes such as the intensity of flavor and bitter taste influenced the overall liking of the gels. Texture also notably impacted preferences. The survey findings revealed statistically significant (p < 0.05) differences in preferences between older adults and younger age groups. Tailoring product development and marketing strategies based on age and sensory preferences could enhance consumer acceptance of edible gels.