Preference mapping to assess the effect of information on the acceptability of snack bars

Abstract

Six Brazilian commercial brands of snack bars were chosen to evaluate the importance of packaging, highlighting the potential of health claims on the acceptability of them. Dne hundred and two consumers evaluated bars in three sessions of acceptance test, using a nine-point hedonic scale: the first with no information about the product, the second containing the packaging of the product and the last with information on health-related claims associated with the consumption of the bar. A Randomized Complete Block Design structured the experiment. The results were analyzed using frequency distribution, internal preference mapping, ANDVA and Tukey test (p ≤ 0.05). On the blind test, the lower mean acceptance of the seed and protein bars showed the need for sensorial improvement. On the packaging test, the difference between the means show that the packaging of the bars evaluated did not differ on acceptance, differing only from the protein bar. Test with the information showed that information of health claims, for the most part, can positively influence sensory acceptance, even if in some cases there is no sensory pleasure.

Impact of sustainability and nutritional messaging on Italian consumers’ purchase intent of cereal bars made with brewery spent grains

“…In conclusion, our findings confirmed that even a product with lower sensory acceptance can benefit from appealing messaging which emphasizes the importance of nonsensory food characteristics (Li & Dando, 2019; Pinto et al., 2019). Presenting a more optimized product could have amplified messaging surrounding the product and increased purchase intent even more.…”

Formulation and characterization of protein-energy bars prepared by using dates, apricots, cheese and whey protein isolate

“…The non-significant difference in flavor and taste of PE-bars (B1-B5) could due to the minor difference in concentration of dates and dried apricot which could not be judged by the panellist, which are the rich source of organic acids and volatile flavouring compounds (Ali et al, 2018). Xi et al (2016) reported that the sucrose, γ-decalactone, β-Ionone and citrate are key flavouring compounds that contribute to the consumer acceptance for apricots.…”

Chemical, physicochemical, microbiological and sensory characterization of cow and buffalo ghee

“…On the same way, the authors consider that further affective analyses with consumers may be a good alternative to study their product perception (Esmerino et al, 2017;Pinto et al, 2019). Qualitative techniques will allow the dairy industry to improve and/or adjust sensory attributes of ghee according to customers´ preferences and needs (Dliveira et al, 2017).…”

“…Qualitative techniques will allow the dairy industry to improve and/or adjust sensory attributes of ghee according to customers´ preferences and needs (Dliveira et al, 2017). Moreover, they will also promote the dairy product among new users, enabling the growth of the dairy sector (Esmerino et al, 2017;Pinto et al, 2019).…”