Identification of sensory and non-sensory factors involved in food consumption: A study with extruded corn-based snacks

Quality characteristics of snacks produced from nixtamalized corn flours of new drought-tolerant yellow corn hybrids

Introduction. Producing new maize cultivars in areas with limited water resources is the main task of plant breeders. However, there is little information regarding their technological characteristics and industrial potential. Besides, snacks have gained worldwide acceptability and become part of modern food culture, especially among young people and children. Thus, our study aimed to produce corn snacks from new yellow corn hybrids planted under water stress in Delta region, Egypt. Study objects and methods. We investigated healthy processing techniques and used nixtamalization and baking instead of frying. We also evaluated the chemical composition and starch crystallinity of flour, the rheological properties of dough, as well as color attributes and sensory characteristics of baked snacks. Results and discussion. Significant differences (P ˂ 0.05) were found between all corn genotypes in their fat, protein, ash, crude fiber, and carbohydrate contents. The experimental drought conditions caused higher protein and fat contents compared to normal conditions. X-ray diffraction indicated that nixtamalization decreased starch crystallinity. Also, X-ray and rapid visco analysis showed that Y2 genotype exhibited the highest crystallinity and the lowest pasting properties, while Y3 and Y5 had the lowest crystallinity and the highest pasting properties. Baked snacks made from nixtamalized corn flour of genotypes planted under drought conditions had comparable quality characteristics in terms of color and sensory properties to the control snacks made from SC178 genotype planted under normal conditions. Conclusion. The new corn hybrids grown in limited water conditions and the developed snacks represent a healthy alternative to cornbased fried snacks.

Understanding Brazilian consumer sensory and hedonic perception for salty snacks

Due to their practicality and convenience, consumption of snack foods has grown among the Brazilian population. At the same time, the demand for healthier products continues to grow, as today's consumers are increasingly concerned about their health and well-being. To meet this demand, traditional products have been reformulated to achieve a healthier nutritional profile. In this context, the aim of this study was to understand the sensory and hedonic perception of Brazilian consumers toward salty snacks. Sixty-one consumers answered a Check-all-that-apply (CATA) questionnaire, followed by an acceptance test and an attitudinal questionnaire. Four traditional salty snacks and one fit snack were sampled. The results showed that both the fit snack and the traditional snacks were well accepted by consumers. According to CATA questionnaire, the samples presented a completely different sensory profile, describing their ideal snack as: crispy, homogeneous, little cheese aroma, corn flavor, sweet residual taste and little salty taste. In addition, the attitudinal questionnaire indicated that consumers want products that bring health benefits, while maintaining their pleasant flavor and affordable price. These findings highlight that understanding consumers' desires can help new products succeed in the marketplace and also aid in marketing strategies to be used.

Sensory characteristics, brand and probiotic claim on the overall liking of commercial probiotic fermented milks: Which one is more relevant?

The effect of brand and probiotic claim of four commercial probiotic fermented milks (A, B, C, and D) on the overall liking was evaluated, as well the influence of the intrinsic sensory characteristics of the products. The probiotic fermented milks were evaluated through a sequence of three acceptance tests (blind test, brand expectation test, probiotic claim test) using the nine-point structured hedonic scale, and through descriptive analysis. Information about brand and probiotic claim had little impact on the overall liking of the commercial probiotic fermented milks. The knowledge about the brand enhanced the overall liking only for one product, as well reduced the risk relative of two products of receiving scores under five at the nine-point hedonic scale. Information about probiotic claim only reduced the relative risk for one product. On the other hand, the sensory profile influenced the overall liking of the probiotic fermented milks. The product A, described by visual viscosity, oral viscosity and sweet taste, and the products B and C, described by cream color, acid odor and acid taste, had similar overall liking, while the product D had lower overall liking and it was not described by any attribute. Therefore, we conclude that brand and probiotic claim (non-sensory factors) are essential to study and understand the consumer behavior on food, but the intrinsic sensory characteristics are more relevant to commercial probiotic fermented milks in specific, and fundamental to overall liking of these products.