Identification of sensory and non-sensory factors involved in food consumption: A study with extruded corn-based snacks
Nenhuma Miniatura disponível
Data
2017-12-01
Autores
Menis-Henrique, Michele Eliza Cortazzo [UNESP]
Janzantti, Natália Soares [UNESP]
Conti-Silva, Ana Carolina [UNESP]
Título da Revista
ISSN da Revista
Título de Volume
Editor
Resumo
The purpose of this study was to identify the sensory and non-sensory factors which determine the purchase and consumption of extruded corn-based snacks using market research and a rank preference test. Most consumers had the habit of consuming extruded corn-based snacks at least once a week based on personal preference, and the cheese-flavored snacks were found to be purchased most frequently and, as a consequence, the most frequently consumed. The purchase of extruded cheese-, bacon-, and ham-flavored corn-based snacks was most frequently associated with both brand and flavor. Consumers over 30 years of age, in committed relationships, and with relatively high incomes and education levels were found to consume extruded corn-flavored snacks less frequently than single individuals under 30 years of age with relatively low incomes and education levels. The rank preference test complemented the market research results, as consumers preferred cheese-flavored corn snacks. Practical applications: Given the importance of identifying the sensory and non-sensory factors involved in the purchase and consumption of food, and the lack of studies on extruded snacks, this study brings information about the socioeconomic and behavioral characteristics of consumer niches of extruded corn-based snacks. This information is important to industries that can drive production based on the consumer public of expanded snacks, besides to contribute to researches focused on nutrition and health public. Moreover, we identified cheese-flavored expanded corn-based snacks as the preferred flavor by consumers, fact that helped us to drive the development of a snack with lower fat content and better nutritive value, since this work is part of a wider project.
Descrição
Palavras-chave
Como citar
Journal of Sensory Studies, v. 32, n. 6, 2017.