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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Identification of sensory and non-sensory factors involved in food consumption: A study with extruded corn-based snacks

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Author(s):
Cortazzo Menis-Henrique, Michele Eliza [1] ; Janzantti, Natalia Soares [1] ; Conti-Silva, Ana Carolina [1]
Total Authors: 3
Affiliation:
[1] Sao Paulo State Univ Unesp, Inst Biosci Humanities & Exact Sci Ibilce, Dept Food Engn & Technol, Sao Paulo - Brazil
Total Affiliations: 1
Document type: Journal article
Source: JOURNAL OF SENSORY STUDIES; v. 32, n. 6 DEC 2017.
Web of Science Citations: 2
Abstract

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 applicationsGiven 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. (AU)

FAPESP's process: 14/24119-0 - Pre-extrusion aromatization to production of flavored corn snacks with reduced lipid content
Grantee:Ana Carolina Conti
Support Opportunities: Regular Research Grants