Exploring the perception and sensory acceptance of a Peruvian purple maize breakfast cereal by Brazilian consumers

IF 16.4 1区化学 Q1 CHEMISTRY, MULTIDISCIPLINARY

Accounts of Chemical Research Pub Date : 2023-01-30 DOI:10.17268/sci.agropecu.2023.001

Salvador-Reyes Salvador-Reyes, Aline Duarte Correa de Brito, U. Sampaio, T. Moro, Maria Teresa Pedrosa Silva Clerici, J. Behrens

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引用次数: 1

Abstract

This study aimed to explore the perception and sensory acceptance of Purple Maize (PM) breakfast cereals by a Brazilian panel. The extrudates were elaborated using 25%, 50%, 75%, and 100% PM in a commercial yellow corn base. A total of 117 consumers evaluated samples through an acceptability test (nine-point hedonic scale) followed by CATA questions (35 descriptive terms) and a market research questionnaire. The cereals formulated with 50% and 75% PM had the best scores (6) in color, aroma, texture, and overall liking during the acceptability test. Based on the penalty-lift analysis, Brazilian consumers' most important drivers of preference were the attractive color, crispy texture, and the natural and innovative purple color. In contrast, hard texture and brown color drivers negatively impacted the scores. In the market research, consumers indicated that they could eat the product both as a breakfast cereal and as a snack during the day; Likewise, they highlighted the possible health benefits, the innovative color, and the use of exotic raw materials as the best characteristics of the product. Therefore, using 50% PM or more allows for obtaining sustainable and nutritious breakfast cereals with characteristics of color, flavor, and texture well accepted by Brazilian consumers.

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探索巴西消费者对秘鲁紫玉米早餐麦片的认知和感官接受度

本研究旨在探讨巴西小组对紫玉米(PM)早餐谷物的感知和感官接受度。在商业黄玉米基质中，分别使用25%、50%、75%和100%的PM来制备挤出物。117名消费者通过可接受性测试(九分享乐量表)、CATA问题(35个描述性术语)和市场调查问卷对样本进行评估。在可接受性测试中，添加50%和75% PM的谷物在颜色、香气、质地和总体喜欢度方面得分最高(6)。根据罚分分析，巴西消费者最重要的偏好驱动因素是诱人的颜色、酥脆的质地和自然创新的紫色。相比之下，硬质地和棕色驱动因素对分数产生负面影响。在市场调研中，消费者表示该产品既可作为早餐麦片食用，也可作为日间零食食用;同样，他们强调了可能的健康益处，创新的颜色，以及使用异国情调的原材料作为产品的最佳特征。因此，使用50%或更多的PM可以获得可持续和营养的早餐谷物，其颜色、风味和质地的特点被巴西消费者所接受。

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来源期刊

Accounts of Chemical Research 化学-化学综合

CiteScore

31.40

自引率

1.10%

发文量

312

审稿时长

2 months

期刊介绍： Accounts of Chemical Research presents short, concise and critical articles offering easy-to-read overviews of basic research and applications in all areas of chemistry and biochemistry. These short reviews focus on research from the author’s own laboratory and are designed to teach the reader about a research project. In addition, Accounts of Chemical Research publishes commentaries that give an informed opinion on a current research problem. Special Issues online are devoted to a single topic of unusual activity and significance. Accounts of Chemical Research replaces the traditional article abstract with an article "Conspectus." These entries synopsize the research affording the reader a closer look at the content and significance of an article. Through this provision of a more detailed description of the article contents, the Conspectus enhances the article's discoverability by search engines and the exposure for the research.