Consumer Attitudes and Expectations of Ginseng Food Products Assessed by Focus Groups and Conjoint Analysis

Chung, Hee Sook; Hong, Hee Do; Kim, Kyung‐Tack; Cho, Chang Won; Moskowitz, Howard R.; Lee, Soo Yeun

doi:10.1111/j.1745-459x.2011.00350.x

Cited by 51 publications

(54 citation statements)

References 42 publications

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“…A study about ginseng products revealed consumers' knowledge and insights of ginseng and its health effects (Chung, Hong, Kim, Cho, Moskowitz & Lee, 2011). This coincides with the findings of this article, since consumers were very aware of pigeon pea's health benefits and considered making new products from this legume was beneficial and had great potential, which this article also found.…”

Section: Discussionsupporting

confidence: 75%

Sensorial descriptors for vegetarian pigeon pea hamburger patties according to a focus group

Mora¹,

Andrés²

2015

URJ

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the Pigeon Pea is a legume that has become an alternative food security crop, associated with improvement of the soil, fodder, green manure and the protection of hidric basins. It is rich in vitamins and proteins and considered nutritious for animals and humans. Four pilot plant tests with Costa Rican beans were done to produce an acceptable formulation of the hamburger patty. We preliminarily found that 15% of texturized soy, less than 1% of salt and 2% of Binder 2.0 were enough to create an acceptable patty for the consumer. Afterwards, a focus group of 12 people found that: a) the product belongs in four trends: good taste, ecology friendly, convenient and multipurpose; b) the target market can be children as well as adults or people with special needs (cholesterol, high blood pressure, diabetes); c) the sensorial descriptors were: healthy, non artificial flavors, with non transgenic soy, with spices (like garlic, onion, basil and rosemary), biodegradable packaging material, transparent lid, and red and yellow or green and orange packaging material; d) can be sold in macrobiotics shops, supermarkets, restaurants and school cafeterias; e) presentation can be 4 to 12 units with flavors like asparagus, mixed vegetables, palmetto and spinach. All participants reported good flavor, intermediate texture (rejected by most), and good color and appearance (cooked and frozen). With additional study, the product can be sold commercially.Key words: Pigeon pea; focus group; sensorial descriptors; vegetarian hamburger patties; healthy. RESUMEN:El gandul es una leguminosa que se ha convertido en un cultivo alternativo para la seguridad alimentaria, asociada con el mejoramiento del suelo, forraje, abono verde y protección de cuencas hidrográficas. Es rica en vitaminas y proteínas y es considerada nutritiva para animales y humanos. Cuatro pruebas de planta piloto con gandul de Costa Rica se realizaron para producir la mejor formulación de la torta vegetariana para hamburguesa. Preliminarmente encontramos que un 15% de soya texturizada, menos del 1% de sal y 2% de alginato de Binder 2.0 fueron suficientes para producir una fórmula aceptable para el consumidor. Posteriormente, en un grupo focal con 12 personas se encontró que a) se ubicó al producto en las siguientes tendencias: agradable al paladar, ecológico, de conveniencia y multipropósito; b) el público meta puede ser tanto niños como adultos, así como personas con dietas especiales (hipertensión, colesterol o diabetes); c) Los descriptores sensoriales fueron los siguientes: beneficioso para la salud, sin saborizantes artificiales, con soya orgánica no transgénica, con especies (como ajo, cebolla, albahaca y romero), empaque biodegradable, con tapa transparente y de colores rojo y amarillo o verde y naranja; d) Puede comercializarse en macrobióticas, supermercados, restaurantes y sodas escolares; e) su presentación puede ser en paquetes de 4 hasta 12 unidades y puede ser de diferentes sabores como: espárragos, vegetales mixtos, palmito, espinaca. Todos los partic...

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Section: Discussionsupporting

confidence: 75%

Sensorial descriptors for vegetarian pigeon pea hamburger patties according to a focus group

Mora¹,

Andrés²

2015

URJ

View full text Add to dashboard Cite

show abstract

“…One composed by seven participants with previous experience on sensory analysis of DFS (3 males, 4 females; 25 to 58 years) and other composed by six participants with no experience on sensory analysis (2 males, 4 females; 28 to 62 years). The moderator facilitated the discussion according to previously planned guidelines (Table 3) (Chung, Hong, Kim, Cho, & Moskowitz, 2011). Samples were presented in the discussion by the experimental design order.…”

Section: Sensorial Evaluationmentioning

confidence: 99%

Binomial effects of high isostatic pressure and time on the microbiological, sensory characteristics and lipid composition stability of vacuum packed dry fermented sausages “chouriço”

Alfaia¹,

Alfaia

Patarata

et al. 2015

Innovative Food Science & Emerging Technologies

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The effect of high pressure processing (HPP), at different combinations of pressure and time, on dry fermented sausages (DFS) was evaluated by chemical, microbiological and sensory analyses. Lipid composition and stability were also assessed. HPP (N 400 MPa and longer than 154 s) produced a reduction in spoilage microbiota, without negative effect on fermentative microbiota, that will be able to continue their role. Total fatty acids and lipid stability were not affected. Only a small effect on fatty acid (FA) composition was observed. Nutritional value of the lipid fraction was only affected by the ratio n−6/n−3 FA. Treatments at 400 MPa for 154 s or 960 s resulted in DFS being detected as different from control by sensory analysis. Those differences did not depreciate the product; on the contrary it seems to improve the bright aspect of the whole sausage, the cohesion and firmness and the correctly dried aspect of slices. Industrial relevance: Dry fermented meat sausages are very popular ready-to-eat meat based products. This study assesses the effects of HPP on this much appreciated traditional products. The results showed that HPP can be successfully applied to these Mediterranean fermented products without losses of sensory and nutritional characteristics. The modelling and optimization of the HPP process applied on dry fermented sausages demonstrated in this study are an advantage to industry efficiency. The utilisation of HPP by the industry can significantly increase dry fermented meat sausage shelf life and safety, providing it an opportunity to reach the global market.

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“…The study subject was first presented with a welcome screen followed by 60 permutations of the element groupings, each with a rating question, with every element appearing exactly 5 times in randomized combinations ( Figure 1). The combinations of elements were randomized across participants, as was the order in which the concepts were presented [15]. To mitigate participant fatigue all 60 randomized combinations were unique but the elements were repeated so the participant was not required to imagine novel elements in all 60 concepts.…”

Section: Basic Experimental Procedures and Participant Recruitmentmentioning

confidence: 99%

Identifying the Drivers of a Foliage Plant Purchasing Decision via Contemporary Psychophysics

Dewar¹,

Keene²,

Kalk³

et al. 2016

Horticulture

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Using modified conjoint analysis techniques, two separate yet sequential studies were conducted to gain a better understanding of foliage plant consumers and their plant/purchasing preferences. The first study primarily focused on consumers' perceptions of a foliage plant and various purchasing conditions. The second study focused on accessories featured with a foliage plant in a retail setting. These studies revealed elements that appealed to each study's population as a whole, to specific demographic groups, and to different segments of the overall populations. Through both studies, the concept of "buy one, get one free" was of strong interest to the majority of participants. Elements related to consumer benefits, such as "this plant has been proven to improve the indoor air quality of your home," received the highest overall interest in study one, while elements related to plant containers, sleeves, and value garnered high overall interest in study two. Sorting the data by various demographic groups revealed a multitude of differences in consumer preference for foliage plants and plant purchasing experiences, which allow for targeted marketing by foliage plant retailers. K-clustering revealed separate and unique segments in each study. Study one resulted in a larger segment of the sample population (61%) primarily interested in consumer benefits, while the smaller segment (39%) was chiefly interested in plant care. Study two produced a segment (57%) interested in monetary value, as well as a segment (43%) drawn to plants bred by renowned breeders and promoted by sources such as Better Homes and Gardens. These observations will allow nurseries and retailers to customize the plant purchasing experience according to specific consumer preferences, thereby increasing consumer engagement and reinforcing purchasing decisions.

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Consumer Attitudes and Expectations of Ginseng Food Products Assessed by Focus Groups and Conjoint Analysis

Cited by 51 publications

References 42 publications

Sensorial descriptors for vegetarian pigeon pea hamburger patties according to a focus group

Sensorial descriptors for vegetarian pigeon pea hamburger patties according to a focus group

Binomial effects of high isostatic pressure and time on the microbiological, sensory characteristics and lipid composition stability of vacuum packed dry fermented sausages “chouriço”

Identifying the Drivers of a Foliage Plant Purchasing Decision via Contemporary Psychophysics

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