The inclusion of fibre in the diet has well-known positive effects on human health; however, consumers often perceive fibre-enriched products as unpleasant due to dark color, bitter flavor and a coarse texture. Acceptability drives food consumption, especially when children are the consumer target. In fact, the hedonic component is one of the key factors in determining the preference and choice of healthy foods by children. In this context, one of the challenges of food industry is developing fibre-enriched food products that meet children’s sensory expectation and liking. Descriptive methods are helpful in establishing the key sensory properties that drive consumer’s liking. However, due to their complexity, descriptive methods, such as sensory profiling, are not recommended with young consumers. In this context, a great support could be supplied by using the check-all-that-apply (CATA) approach, which has been reported to be more intuitive, more consumer friendly and to minimize respondents cognitive processing. The aim of this study was to investigate the drivers of liking of a healthy, fibre-enriched apple purée to be used as a snack by children. A total of 62 children (50% girls aged 8-11 years), evaluated 6 purées differing in appearance and texture for liking and sensory properties by means of the CATA method. Results showed that the CATA method was a suitable tool to be used to gain sensory profiling by children. Children were able to generate appropriate descriptive terms and to discriminate correctly the samples according to appearance, taste and texture properties. MFA analysis showed that sweet taste and a smooth texture were positive predictors of apple purées children liking, whereas sour taste and a crispy, granular texture described the least liked samples. Results of the present study encourage the use of appropriate, child-friendly approaches to get insights from the intended consumer target for food product development.
Sensory profiling of fibre-enriched apple purées by using the Check-All-That-Apply method with school aged children / M. Laureati, C. Cattaneo, C. Proserpio, E. Pagliarini. ((Intervento presentato al 7. convegno European Conference on Sensory and Consumer Research tenutosi a Dijon nel 2016.
Sensory profiling of fibre-enriched apple purées by using the Check-All-That-Apply method with school aged children
M. Laureati
;C. Cattaneo;C. Proserpio;E. Pagliarini
2016
Abstract
The inclusion of fibre in the diet has well-known positive effects on human health; however, consumers often perceive fibre-enriched products as unpleasant due to dark color, bitter flavor and a coarse texture. Acceptability drives food consumption, especially when children are the consumer target. In fact, the hedonic component is one of the key factors in determining the preference and choice of healthy foods by children. In this context, one of the challenges of food industry is developing fibre-enriched food products that meet children’s sensory expectation and liking. Descriptive methods are helpful in establishing the key sensory properties that drive consumer’s liking. However, due to their complexity, descriptive methods, such as sensory profiling, are not recommended with young consumers. In this context, a great support could be supplied by using the check-all-that-apply (CATA) approach, which has been reported to be more intuitive, more consumer friendly and to minimize respondents cognitive processing. The aim of this study was to investigate the drivers of liking of a healthy, fibre-enriched apple purée to be used as a snack by children. A total of 62 children (50% girls aged 8-11 years), evaluated 6 purées differing in appearance and texture for liking and sensory properties by means of the CATA method. Results showed that the CATA method was a suitable tool to be used to gain sensory profiling by children. Children were able to generate appropriate descriptive terms and to discriminate correctly the samples according to appearance, taste and texture properties. MFA analysis showed that sweet taste and a smooth texture were positive predictors of apple purées children liking, whereas sour taste and a crispy, granular texture described the least liked samples. Results of the present study encourage the use of appropriate, child-friendly approaches to get insights from the intended consumer target for food product development.
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