Sensory studies with low-income, food-insecure consumers

Rakotosamimanana, Vonimihaingo Ramaroson; Kock, Henrietta Letitia De

doi:10.1016/j.cofs.2020.03.010

Cited by 13 publications

(4 citation statements)

References 39 publications

(59 reference statements)

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“…However, preferences for quality characteristics by the type of user or gender have not been analysed and physical and chemical characteristics need to be defined for breeders to address user needs so as to increase adoption of new varieties. Sensory preferences of African consumers have been deficient, focusing on physicochemical and nutritional profiling, safety and cost of products (Rakotosamimanana & De Kock, 2020). Additionally, several gaps were identified in recent consumer studies such as inadequate detail in methodology and use of test subjects that were not representative of the target consumers.…”

Section: Introductionmentioning

confidence: 99%

Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding

Mwanga

Mayanja

Swanckaert

et al. 2020

Int J of Food Sci Tech

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This study sought to understand user preferences of raw, boiled and steamed sweetpotato, a staple food in Uganda. A sequential methodology involving state of knowledge review, gendered food mapping, processing diagnosis and consumer testing was used in Lira and Kamwenge districts. Preferred raw sweetpotato characteristics were large roots (≥ 3 cm diameter) with a sweet taste, smooth skin and hard texture, while mealiness, sweet taste and good sweetpotato smell were important attributes for boiled sweetpotato. Processors, mostly women, highlighted ease of peeling and sappiness of raw roots. There were gender differences in quality characteristic preferences and perceived importance. The released variety, NASPOT 8, had the highest overall liking in Kamwenge and was well liked in Lira. Penalty analysis of consumer data showed that sweetness and firmness were key drivers of overall liking. The results will support breeding programmes in meeting specific end-user product profiles, selection criteria and uptake of new varieties.

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Section: Introductionmentioning

confidence: 99%

Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding

Mwanga

Mayanja

Swanckaert

et al. 2020

Int J of Food Sci Tech

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“…Second, bias in reporting is possible. Social desirability bias may have led to underreporting of sharing bouillon cubes outside of the household, as well as a possible reluctance among the study participants to give negative ratings (hedonic responses) as to the acceptability of the cubes [ 41 ]. The fact that ∼ 90% of study participants rated all 3 bouillon formulations as either “like” or “like very much,” combined with high product disappearance rates during the in-home portion of the study, lend weight to the assertion that both the control (fortified with iodine only) and multiple micronutrient-fortified bouillon cubes were well received and highly acceptable.…”

Section: Discussionmentioning

confidence: 99%

Acceptability of Multiple Micronutrient-Fortified Bouillon Cubes among Women and Their Households in 2 Districts in The Northern Region of Ghana

Wessells,

Kumordzie,

Becher

et al. 2024

Current Developments in Nutrition

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“…The daily quota was set at six because every store had two enumerators each interviewing three respondents a day. Recruitment at point of purchase minimises the problem of reluctance or lack of confidence to provide true feelings and opinions during food evaluation tasks reported for African consumers (Ramoroson Rakotosamimanana & De Kock, 2020). The in‐store environment is also likely to induce behaviour aligned to the shopper's self‐interest because it is a familiar shopping environment, thus contributing to improved external validity (List, 2003).…”

Section: Methodsmentioning

confidence: 99%

Quality and psychosocial factors influencing purchase of orange‐fleshed sweetpotato bread

Okello

Shiundu

Mutiso

et al. 2020

Int J of Food Sci Tech

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This 2018 study, conducted in six Tusky's supermarkets in Nairobi, Kenya, combined the Just-About-Right, Penalty and Mean-End-Chain analyses to examine the quality and psychosocial factors influencing the purchase of a novel bread made from orange-fleshed sweetpotato (OFSP), a biofortified crop, focusing on 61 male and 80 female urban OFSP bread buyers recruited at point of purchase. It finds that sensory and psychosocial factors drive purchasing decisions and that some of the bread's sensory characteristics are misaligned with consumers' expectations. It also finds that women and men's evaluations of the bread's characteristics are different, as are their motivations for purchase. However, good sensory attributes and the knowledge of the bread's nutritional value were key drivers. Some misaligned characteristics reveal levers for the reformulation of the bread and present opportunities for segmenting the market. Several other implications of the findings for policy and future improvement of the bread are discussed.

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Sensory studies with low-income, food-insecure consumers

Cited by 13 publications

References 39 publications

Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding

Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding

Acceptability of Multiple Micronutrient-Fortified Bouillon Cubes among Women and Their Households in 2 Districts in The Northern Region of Ghana

Quality and psychosocial factors influencing purchase of orange‐fleshed sweetpotato bread

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