Ecuadorian purple banana (Musa acuminata 'Red Dacca') in the production of healthy snacks: an acceptability study

Abstract

The trend toward conscious eating has driven the search for innovative products that combine practicality, flavor, and nutritional density. This study analyzes market acceptance of healthy snacks made from Ecuadorian purple banana (Musa acuminata 'Red Dacca'), a native fruit characterized by its high antioxidant profile and sensory appeal. A mixed-methodology approach with an exploratory-descriptive design was applied, including surveys conducted with a sample of consumers in the city of Cuenca and semi-structured interviews with experts in gastronomy and marketing. Quantitative results show a favorable predisposition, with a 68% positive acceptance rate and a strong alignment of the sample (57 %) with the LOHAS (Lifestyles of Health and Sustainability) consumer profile. The most valued sensory attributes were crunchy texture (4.6/5.0) and natural color (4.5/5.0), validating the effectiveness of processing via air-frying technology at 180 °C. Furthermore, qualitative validation highlighted the product's high differentiation value as a "local superfood." In conclusion, the purple banana snack represents a commercially viable alternative that meets "clean label" and sustainability demands, with the potential to diversify agro-industrial offerings and strengthen the Ecuadorian regional economy.