Effect of sight on the evaluation and acceptance of new products: Breaded nuggets with breadcrumbs and a new seasoning

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2024-11-15 DOI:10.1016/j.lwt.2024.116999

Inmaculada Gómez, Miriam Ortega-Heras, Ma Luisa González-SanJosé

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引用次数: 0

Abstract

The main aim of this study is to examine the influence of chicken nugget color and appearance on the overall acceptance rates and responses of a panel of consumers. Fifty blindfolded and fifty-two non-blindfolded panelists tasted the nuggets. They evaluated their Overall Liking (OL) and their perceptions of the sensory properties of chicken nuggets with no seasoning and chicken nuggets coated in breadcrumbs with 10% and 25% of a red pomace seasoning, a by-product of red winemaking. Just-About-Right (JAR) scales and Penalty Analysis (PA) were then used to determine the adequacy of the sensory attributes that the consumers had attributed to the products. Furthermore, purchase intention was also studied. The red pomace seasoning, regardless of the quantity that was used, darkened the nugget coatings. No effect of color on OL was observed when comparing the responses of the blindfolded and the non-blindfolded consumers. Their purchase intention decreased in proportion to the increased amount of seasoning added to the breadcrumbs. However, PA suggested that nuggets coated in breadcrumbs with 10% red pomace seasoning could after some reformulation be successfully marketed.

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视觉对新产品评估和接受的影响：用面包屑和一种新调料裹面包块

本研究的主要目的是研究鸡块的颜色和外观对消费者总体接受率和反应的影响。五十名蒙眼和五十二名不蒙眼的小组成员品尝了鸡块。他们评估了对不加调料的鸡块和裹有面包屑的鸡块的总体喜爱程度（OL）以及对其感官特性的看法，面包屑中分别添加了 10% 和 25% 的红渣调料（一种红葡萄酒酿造的副产品）。然后，使用 "正确无误"（JAR）量表和 "惩罚分析"（PA）来确定消费者赋予产品的感官属性是否充分。此外，还对购买意向进行了研究。红渣调味料无论用量多少，都会使金块涂层颜色变深。在比较蒙眼消费者和非蒙眼消费者的反应时，没有观察到颜色对 OL 的影响。他们的购买意向随面包屑中调味料添加量的增加而降低。不过，PA 表明，裹有 10%红渣调味料的面包屑脆块在经过重新配方后可成功推向市场。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.