5 research outputs found
Effect of serving plate types and color cues on liking and purchase intent of cheese-flavored tortilla chips
Foodsâ overall liking (OL) and purchase intent (PI) are influenced by visual inputs, such as color cues and serving plate types. Cheese-flavored tortilla chips (CFTC) from two formulations (A and B) with a noticeable color difference (âE = 4.81) were placed on different serving plates (plastic, foam, and paper) and presented monadically to N = 83 consumers using a randomized/balanced block design in two sessions. Consumers evaluated likings of overall visual quality, color, crunchiness, saltiness, overall flavor (OF), and OL using a 9-point-hedonic scale, attribute appropriateness on a 3-point-just-about-right (JAR) scale, and PI using a binomial (Yes/No) scale. Color differences between A and B influenced crunchiness and saltiness liking and perception, which together with OF liking and formulation, mainly determined OL of CFTC. Although having similar fracturability (N) and sodium content, formulation A had higher crunchiness and saltiness likings. PI was influenced by crunchiness, saltiness, and OF liking with 37, 49, and 60% increases in PI odds per liking-unit increase, respectively. Plate type had minimal effect on the sensory liking of CFTC. The brighter and less-yellow color of CFTC could positively influence liking of crunchiness and saltiness, which significantly contributed to OL and PI. These findings are useful to understand consumersâ acceptability and perception of foods when varying visual inputs
Effect of disclosed information on product liking, emotional profile, and purchase intent: A case of chocolate brownies containing edible-cricket protein
Edible insects, a sustainable and nutritious alternative to conventionally derived proteins, are unfamiliar to Westerners and often associated with negative sentiments. Edible-cricket protein (ECP) added to chocolate brownies (CB) [0% ECP = CBWO (without) vs. 6% w/w ECP = CBW (with)], and disclosed information [no ECP added = (â) vs. ECP with benefits = (+), ECPâ and ECP+, respectively] yielded four CB treatments (CBWOâ, CBWO+, CBWâ, and CBW+). Subjects (n = 112 female and n = 98 male) rated liking, selected emotions before- and after-tasting, and determined consumption (CI) and purchase intent (PI) after tasting. Likings were analyzed with mixed-effects ANOVA and post hoc Tukeyâs HSD test. Emotions were evaluated with Cochranâs-Q test and correspondence analysis. Emotions driving or inhibiting overall liking (OL) were assessed with penalty-lift analyses using two-sample t-tests. A random forest algorithm was used to predict PI and estimate variablesâ importance. Femaleâs and maleâs expected OL were higher for CBWOâ than for CBWO+. Femalesâ actual OL was higher for CBWO than for CBW regardless of the disclosed information but malesâ actual OL was the same across treatments. Females exhibited negative-liking disconfirmation for CBWâ. In both tasting conditions, the disclosed information affected treatmentsâ emotional profiles more than formulation. After-tasting emotions âhappyâ and âsatisfiedâ were critical predictors of PI
Effect of informed conditions on sensory expectations and actual perceptions: A case of chocolate brownies containing edible-cricket protein
Currently, many consumers are reluctant to consume edible-cricket protein (ECP). Chocolate brownie (CB) formulations without (WO) and with (W) 6%w/w ECP (CBWO and CBW, respectively) were presented under two informed conditions: formulated without ECP (ECPâ) and formulated with ECP+benefits (ECP+). CBWOâ (CBWO presented with the âECPââ claim), CBWO+ (CBWO presented with the âECP+â claim), CBWâ (CBW presented with the âECPââ claim), and CBW+ (CBW presented with the âECP+â claim) were evaluated by 210 consumers for expected and actual attribute liking, and after-tasting consumption and purchase intent. Multi-way ANOVA, principal component analysis, and agglomerative clustering examined liking. Cochran-Q tests compared actual-liking profiles, purchase and consumption intent. Before tasting, CBWâ obtained the lowest appearance liking, flavor liking was higher for ECPâ than for ECP+ for either formulation, and ECP+ decreased aroma and overall liking only for CBWO. After tasting, CBWO had higher liking than CBW (except for aroma) for either informed condition. Regardless of the formulation, ECPâ and ECP+ had similar actual liking. Nevertheless, ECP+ prevented negative disconfirmation for both formulations while ECPâ decreased texture liking (for CBWO) and all liking (for CBW) upon tasting. Femalesâ consumption intent was higher for CBWO regardless of the informed condition, but CBW+ achieved a similar purchase intent to CBWOâ for both genders