Effect of familiarity of ready-to-eat animal-based meals on consumers' perception and consumption motivation

Avilés, María Victoria; Naef, Elisa Fernanda; Abalos, Rosa Ana; Lound, Liliana H.; Olivera, Daniela Flavia; García-Segovía, Purificación

doi:10.1016/j.ijgfs.2020.100225

Cited by 8 publications

(2 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…WA is used in sensory science to understand how consumers perceive novel or abstract concepts [58]. This mental categorisation tool has been studied to develop new products [52,53,[56][57][58][59][60][61], to evaluate new packaging [55,62], and undefined concepts [58,59,66,87]. These studies concluded that WA provided interesting and valuable information for gathering consumer perceptions [104].…”

Section: Wa Taskmentioning

confidence: 99%

“…Several new sensory characterisation methodologies with consumers have been developed and reported, as reliable quick options, to understand consumer perception of new food products [ 51 ]; one such method is word association (WA). Roininen et al [ 53 ] first applied this method to food concepts, and more studies have evaluated the applicability of WA for the evaluation of consumer’s perception of food products [ 54 , 55 , 56 , 57 , 58 , 59 , 60 , 61 , 62 , 63 , 64 , 65 , 66 ]. WA is based in freely elicited associations from consumers, in response to a stimulus.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

García-Segovía

Igual

Martı́nez-Monzó

2020

Foods

Self Cite

View full text Add to dashboard Cite

A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research and food industries are searching for alternatives. In this study, we investigated the incorporation of plant- and insect-based protein sources in wheat-based formulations. The Alveographic properties of dough and the effects on bread physicochemical and sensory characteristics were analysed. Including pea protein or insect powder improved the nutritional value, increasing protein content, but influenced the dough and bread properties. Pea protein significantly increased the dough extensibility (L), tenacity (P), and their ratio (P/L) in dough with insect blends and the control. Bread texture properties were significantly affected by the addition of pea and insect flour. Higher amounts of pea protein incorporation increased hardness values and showed a mean cell area lower than the control bread. Crust colour analysis showed significant differences concerning the control bread, while crumb colour was affected by the flour colour. Word association analysis showed insect bread was associated with an emotional dimension, wheat bread was linked with “tradition”, and pea bread was associated with “fruit and vegetable”.

show abstract