1
|
Ospina MA, Moreno JL, Tran T, Jaramillo AM, Gallego-Castillo S, Ospina B, Dufour D. Kinetics of thermal degradation of carotenoids related to potential of mixture of wheat, cassava and sweet potato flours in baking products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4671-4679. [PMID: 37406186 DOI: 10.1002/jsfa.12831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 06/23/2023] [Accepted: 07/06/2023] [Indexed: 07/07/2023]
Abstract
BACKGROUND The consumption of foods such as sweet potato and cassava with high levels of carotenoids is a possible solution to reduce vitamin A deficiency. In this study, we evaluated the kinetics of thermal degradation of carotenoids. The content of carotenoids was quantified by high-performance liquid chromatography, first in fresh material, then in flour and finally in bakery products using mixtures of wheat, sweet potato and cassava. The degree of acceptance of the bakery products by children was also assessed through a sensory acceptance test. RESULTS The study found that the degradation of carotenoid compounds in sweet potato followed first-order kinetics and fitted the Arrhenius equation with correlations of R2 > 0.9. The retention rates of all-trans-β-carotene were 77%, 56% and 48% at cooking temperatures of 75, 85 and 95 °C respectively, during a cooking time of 20 min. The concentrations of all-trans-β-carotene, after baking, for bread, cookies and cake were 15, 19 and 14 μg g-1 db, respectively. In a sensory acceptance test carried out in a school, 47.6% of the boys and 79.2% of the girls rated the cookies made from a mixture of cassava, sweet potato and wheat flour with the indicator I like it a lot. CONCLUSION The content of carotenoid compounds was reduced by exposure to high temperatures and long cooking times. The combinations of cooking time and temperature which minimized degradation of all-trans-β-carotene occurred at 75 °C-20 min and 95 °C-10 min. All-trans-β-carotene retentions for bread, cookies and cake were 25%, 15% and 11% respectively. The mixture of wheat, sweet potato and cassava flour can be considered in the development of cookies with positive contributions of all-trans-β-carotenes and with a good acceptance by children between 9 and 13 years old. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Collapse
Affiliation(s)
- Maria A Ospina
- Cassava Program, Alliance of Bioversity and CIAT, Cali, Colombia
| | | | - Thierry Tran
- Cassava Program, Alliance of Bioversity and CIAT, Cali, Colombia
- UMR QualiSud, CIRAD, Montpellier, France
- QualiSud, University of Montpellier, CIRAD, Institut Agro, University of Avignon, IRD, University of La Réunion, Montpellier, France
| | | | - Sonia Gallego-Castillo
- Harvest Plus Program, Alliance of Bioversity and CIAT, Cali, Colombia
- CLAYUCA Corporation, Cali, Colombia
| | | | - Dominique Dufour
- Cassava Program, Alliance of Bioversity and CIAT, Cali, Colombia
- UMR QualiSud, CIRAD, Montpellier, France
- QualiSud, University of Montpellier, CIRAD, Institut Agro, University of Avignon, IRD, University of La Réunion, Montpellier, France
| |
Collapse
|
2
|
Huey SL, Bhargava A, Friesen VM, Konieczynski EM, Krisher JT, Mbuya MNN, Mehta NH, Monterrosa E, Nyangaresi AM, Mehta S. Sensory acceptability of biofortified foods and food products: a systematic review. Nutr Rev 2023:nuad100. [PMID: 37634146 DOI: 10.1093/nutrit/nuad100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/29/2023] Open
Abstract
CONTEXT It is important to understand the sensory acceptability of biofortified food products among target population groups if biofortification is to be realized as a sustainable strategy for mitigation of micronutrient deficiencies, able to be scaled up and applied through programs. OBJECTIVE This systemic review aims to summarize and synthesize the sensory acceptability of conventionally bred iron-, zinc-, and provitamin A-biofortified food products. DATA SOURCES MEDLINE (PubMed), AGRICOLA, AgEcon, CABI Abstracts (Web of Science), and organizational websites (eg, those of HarvestPlus and CGIAR and their partners) were searched for relevant articles. No access to any market research that may have been internally conducted for the commercial biofortified food products was available. DATA EXTRACTION This review identified articles measuring the sensory acceptability of conventionally bred biofortified food products. Extraction of the hedonic ratings of food products was performed. DATA ANALYSIS An "Acceptability Index %" was defined based on hedonic scoring to determine an overall rating, and used to categorize biofortified food products as "acceptable" (≥70%) or "not acceptable" (<70%). Additionally, this review narratively synthesized studies using methods other than hedonic scoring for assessing sensory acceptability. CONCLUSIONS Forty-nine studies assessed the acceptability of 10 biofortified crops among children and adults, in mostly rural, low-income settings across Africa, Latin America, and India; food products made from mineral and provitamin A-biofortified food products were generally acceptable. Compared with studies on provitamin-A biofortified food products, few studies (1 to 2 each) on mineral-enhanced crops such as rice, cowpeas, lentils, and wheat were found, limiting the generalizability of the findings. Similarly, few studies examined stored biofortified food products. Few commercial food products have so far been developed, although new varieties of crops are being continuously tested and released globally. Certain crop varieties were found to be acceptable while others were not, suggesting that particular varieties should be prioritized for scale-up. Determining sensory acceptability of biofortified food products is important for informing programmatic scale-up and implementation across diverse populations and settings.
Collapse
Affiliation(s)
- Samantha L Huey
- Division of Nutritional Sciences, Cornell University, Ithaca, New York, USA
- Program in International Nutrition, Cornell University, Ithaca, New York, USA
- Center for Precision Nutrition and Health, Cornell University, Ithaca, New York, USA
| | - Arini Bhargava
- Division of Nutritional Sciences, Cornell University, Ithaca, New York, USA
| | | | | | - Jesse T Krisher
- Division of Nutritional Sciences, Cornell University, Ithaca, New York, USA
| | | | - Neel H Mehta
- Division of Nutritional Sciences, Cornell University, Ithaca, New York, USA
| | - Eva Monterrosa
- Global Alliance for Improved Nutrition, Geneva, Switzerland
| | | | - Saurabh Mehta
- Division of Nutritional Sciences, Cornell University, Ithaca, New York, USA
- Program in International Nutrition, Cornell University, Ithaca, New York, USA
- Center for Precision Nutrition and Health, Cornell University, Ithaca, New York, USA
| |
Collapse
|
3
|
Consumer demand for novel fruit and vegetable products with extended shelf lives in East Africa: a multinational multi-product analysis. Public Health Nutr 2022; 25:1472-1482. [PMID: 34889175 PMCID: PMC9991703 DOI: 10.1017/s136898002100478x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
OBJECTIVE To evaluate the potential of products made out of underutilised fruits and vegetables for closing seasonal nutritional gaps among rural and urban consumers in East Africa. DESIGN The multinational analysis combines sensory testing and experimental auctions to assess consumers' perceptions and willingness to pay (WTP) for 6 different fruit and vegetable products. SETTING Open markets in rural and urban areas in Kenya, Tanzania and Uganda. PARTICIPANTS There were 939 male and female adults who were at least 18 years old. RESULTS Tobit models for each product show that besides sensory perception, similar socio-demographic characteristics influence consumers' WTP for these products in all 3 countries. The products are especially liked among younger, male and urban consumers. CONCLUSION We conclude that there is demand and a potential market for processed fruit and vegetable products based on indigenous raw material in East Africa. The products, thus, have promising potential to improve nutrition, especially during off-season conditions when access to fresh produce is limited.
Collapse
|
4
|
Okello JJ, Just DR, Jogo W, Kwikiriza N, Tesfaye H. Do Behavioral Interventions Increase the Intake of Biofortified Foods in School Lunch Meals? Evidence from a Field Experiment with Elementary School Children in Ethiopia. Curr Dev Nutr 2022; 6:nzac008. [PMID: 35224419 PMCID: PMC8866104 DOI: 10.1093/cdn/nzac008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2021] [Revised: 07/06/2021] [Accepted: 01/20/2022] [Indexed: 11/23/2022] Open
Abstract
BACKGROUND Many African countries are seeking to improve nutrition by introducing biofortified foods in school feeding programs. These programs are generally designed to create demand for biofortified foods both in and outside of school. Finding ways to encourage child acceptance of novel biofortified foods is key to the success of this strategy. OBJECTIVES The aim was to assess effects of 2 behavioral interventions in promoting the consumption of biofortified foods as part of school lunch meals. METHODS The study is based on a field experiment involving 360 school-going children of in the third, fourth, and sixth grades. We tested if structured provision of information about the nutritional benefits of a biofortified food and its association with an aspirational figure influence its consumption when served alongside a favorite local food as part of school lunch meal. Six schools in Tigray, Ethiopia, were randomly selected to participate, with 4 participating in the Orange-Fleshed Sweetpotato (OFSP) Program. Of the 4 participating in the program, 2 were assigned to provide educational information about sweetpotato, whereas 2 presented the same information plus depictions of an aspirational figure (a famous local athlete) associated with the sweetpotato. RESULTS Provision of information on the nutritional benefits of biofortified food combined with an aspirational figure resulted in increased consumption of biofortified food by children. However, provision of the information alone did not detectably increase consumption. An analysis of trends over the course of the study revealed no discernable decay effect. CONCLUSIONS Our results highlight the potential for relatively inexpensive behavioral interventions to increase acceptance of novel biofortified foods among children in a developing-country context. Larger studies with more varied interventions and larger numbers of participating schools could address several of the weaknesses in this study and establish more robust findings.
Collapse
Affiliation(s)
| | - David R Just
- The Charles H. Dyson School of Applied Economics and Management, Cornell University, Ithaca, NY, USA
| | | | | | | |
Collapse
|
5
|
de Albuquerque JG, Escalona-Buendía HB, de Souza Aquino J, da Silva Vasconcelos MA. Nopal beverage (Opuntia ficus-indica) as a non-traditional food: Sensory properties, expectations, experiences, and emotions of low-income and food-insecure Brazilian potential consumers. Food Res Int 2022; 152:110910. [DOI: 10.1016/j.foodres.2021.110910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 11/26/2021] [Accepted: 12/15/2021] [Indexed: 11/16/2022]
|
6
|
Variation and correlation of corm trace elements, anti-nutrients and sensory attributes of taro crisps. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103896] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
7
|
Okello JJ, Shiundu FM, Mwende J, Lagerkvist CJ, Nyikal RA, Muoki P, Mburu J, Low J, Hareau G, Heck S. Quality and psychosocial factors influencing purchase of orange-fleshed sweetpotato bread. Int J Food Sci Technol 2021; 56:1432-1446. [PMID: 33776244 PMCID: PMC7984082 DOI: 10.1111/ijfs.14822] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 09/16/2020] [Accepted: 09/17/2020] [Indexed: 11/28/2022]
Abstract
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 sweet potato (OFSP), a biofortified crop, focusing on sixty-one male and eighty 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.
Collapse
Affiliation(s)
| | - Felix Mwala Shiundu
- Department of Agricultural Economics University of Nairobi P.O. Box 29053-00625 Kangemi Nairobi Kenya
| | - Janet Mwende
- International Potato Center Kisumu Liaison Office P.O. Box 1745-40100 Kisumu Kenya
| | - Carl Johan Lagerkvist
- Department of Economics Swedish University of Agricultural Sciences P.O. Box 7013 Uppsala 75007 Sweden
| | - Rose Adhiambo Nyikal
- Department of Agricultural Economics University of Nairobi P.O. Box 29053-00625 Kangemi Nairobi Kenya
| | - Penina Muoki
- International Potato Center Kisumu Liaison Office P.O. Box 1745-40100 Kisumu Kenya
| | - John Mburu
- Department of Agricultural Economics University of Nairobi P.O. Box 29053-00625 Kangemi Nairobi Kenya
| | - Jan Low
- International Potato Center P.O. Box 25171 Nairobi Kenya
| | - Guy Hareau
- International Potato Center Av. La Molina 1895, La Molina Lima 12 Peru
| | - Simon Heck
- International Potato Center P.O. Box 25171 Nairobi Kenya
| |
Collapse
|
8
|
Emotions Evoked by Colors and Health Functionality Information of Colored Rice: A Cross-Cultural Study. Foods 2021; 10:foods10020231. [PMID: 33498769 PMCID: PMC7912385 DOI: 10.3390/foods10020231] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 01/17/2021] [Accepted: 01/20/2021] [Indexed: 11/30/2022] Open
Abstract
This study aimed to examine the emotional responses evoked by cooked colored rice and its health functionality information in both consumers who eat rice as a staple food and consumers who do not eat rice as a staple food. Specifically, Korean and American consumers were exposed to colored rice and its health functionality information and an emotion lexicon was generated and measured based on focus group interviews (FGI) and two online consumer surveys. In test 1, the emotions evoked by presentation of stimuli to Koreans (N = 10) and Americans (N = 10) were extracted through FGIs and the first online consumer survey (Koreans = 69; Americans = 68) and an emotion lexicon was generated. As a result, a total of 34 terms were confirmed. Test 2 was conducted during the second online consumer survey (capturing data from a total of 208 Koreans and 208 Americans), utilizing the terms generated in test 1. In this test, only the colors (CO) of colored rice were presented to one group, while colors and health functionality information (CO&H) were presented to the other group. The overall liking for stimuli in both countries was highly correlated with familiarity. Koreans showed significantly more familiarity and liking for CO of white and black CO rice, while Americans showed significantly more familiarity and liking for CO of white and yellow rice. Hierarchical cluster analysis was performed to categorize the emotion terms, and the emotion terms were sorted into the three clusters, “Positive”, “Negative”, and “New”, for both countries. Under informed conditions, the emotions became more positive, and emotions in the “New” cluster were evoked in both countries. The current study employed a cross-cultural approach to assess consumers’ emotional responses to colored rice and health functionality information. Our findings suggest that providing foods with preferred colors for each culture and providing sufficient information on the said foods will help to promote unfamiliar foods.
Collapse
|
9
|
Mwiti FK, Okello JJ, Munei K, Low J. Farmer demand for clean planting material of biofortified and non-biofortified vegetatively propagated crop varieties: The case of sweetpotato. SCIENTIFIC AFRICAN 2020. [DOI: 10.1016/j.sciaf.2020.e00400] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
|
10
|
Biofortified Crops for Combating Hidden Hunger in South Africa: Availability, Acceptability, Micronutrient Retention and Bioavailability. Foods 2020; 9:foods9060815. [PMID: 32575819 PMCID: PMC7353603 DOI: 10.3390/foods9060815] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 06/08/2020] [Accepted: 06/11/2020] [Indexed: 12/12/2022] Open
Abstract
In many poorer parts of the world, biofortification is a strategy that increases the concentration of target nutrients in staple food crops, mainly by genetic manipulation, to alleviate prevalent nutrient deficiencies. We reviewed the (i) prevalence of vitamin A, iron (Fe) and zinc (Zn) deficiencies; (ii) availability of vitamin A, iron and Zn biofortified crops, and their acceptability in South Africa. The incidence of vitamin A and iron deficiency among children below five years old is 43.6% and 11%, respectively, while the risk of Zn deficiency is 45.3% among children aged 1 to 9 years. Despite several strategies being implemented to address the problem, including supplementation and commercial fortification, the prevalence of micronutrient deficiencies is still high. Biofortification has resulted in the large-scale availability of βcarotene-rich orange-fleshed sweet potatoes (OFSP), while provitamin A biofortified maize and Zn and/or iron biofortified common beans are at development stages. Agronomic biofortification is being investigated to enhance yields and concentrations of target nutrients in crops grown in agriculturally marginal environments. The consumer acceptability of OFSP and provitamin A biofortified maize were higher among children compared to adults. Accelerating the development of other biofortified staple crops to increase their availability, especially to the target population groups, is essential. Nutrition education should be integrated with community health programmes to improve the consumption of the biofortified crops, coupled with further research to develop suitable recipes/formulations for biofortified foods.
Collapse
|
11
|
Ramaroson Rakotosamimanana V, De Kock HL. Sensory studies with low-income, food-insecure consumers. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.03.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
12
|
Lagerkvist CJ, Mutiso JM, Okello JJ, Muoki P, Oluoch-Kosura W, Heck S. Predictors of Intention to Integrate Biofortified Orange-fleshed Sweetpotato in Child Feeding: A Field Information Experiment in Rural Kenya. Ecol Food Nutr 2020; 59:615-638. [PMID: 32406767 DOI: 10.1080/03670244.2020.1759576] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
The study assesses the psychosocial predictors of intention to integrate biofortified pro-vitamin A orange-fleshed sweet potato (OFSP) in proper complementary feeding (PCF) among women who received either verbal or verbal and visual demonstrations on OFSP-based foods. A total of 764 randomly selected women grouped into four categories, namely pregnant women, women with infants, women with young children, and potential mothers, participated in this study. Using a structural equation model of predicted intentions based on an extended Theory of Planned Behavior (TPB) the study found goal-setting, perceived behavior control, subjective norms, and attitudes had a significant influence on intention to integrate OFSP in PCF. Unexpectedly, knowledge of the various health benefits of OFSP did not positively influence intention. Probabilistic recursive regression was then used to estimate the relationship between the intention to provide PCF practices and its potential antecedents. The results then showed that the model structure and explanatory power was information-specific and also revealing outcome differences by category of women. These results have implications on how interventions targeting the improvement of PCF should be organized and delivered. They underscore the need to segment the audience during nutrition education.
Collapse
Affiliation(s)
- Carl Johan Lagerkvist
- Department of Economics, Swedish University of Agricultural Sciences , Uppsala, Sweden
| | - Janet Mwende Mutiso
- Department of Agricultural Economics, University of Nairobi , Nairobi, Kenya
| | - Julius Juma Okello
- Social & Nutrition Sciences Division, International Potato Centre , Kampala, Uganda
| | | | | | - Simon Heck
- International Potato Centre , Nairobi, Kenya
| |
Collapse
|
13
|
Bechoff A, Forsythe L, Njau M, Martin A, Audifas G, Abass A, Tomlins K. Women Eat More Rice and Banana: The Influence of Gender and Migration on Staple Food Choice in East Africa. Ecol Food Nutr 2020; 59:506-524. [PMID: 32343166 DOI: 10.1080/03670244.2020.1755278] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
An original approach was used to examine how staple food choice differs by gender and migration: this consisted of a quantitative survey (six locations with urban consumers from various economic classes (n = 123)), a qualitative in-depth interview with a subset of those consumers (n = 18), and focus group discussions (n = 13). Men and women had similar results in terms of their preferred staple food choice attributes; yet women indicated consuming more rice and banana, and men, more maize and cassava (Chi-squared test; p < .05). Migration status and life stage (formative or adult years) also influenced the type and diversity of staple crops reported.
Collapse
Affiliation(s)
- Aurélie Bechoff
- Natural Resources Institute (NRI), University of Greenwich , Chatham, UK
| | - Lora Forsythe
- Natural Resources Institute (NRI), University of Greenwich , Chatham, UK
| | - Maria Njau
- Independent Consultant , Dar es Salaam, Tanzania
| | - Adrienne Martin
- Natural Resources Institute (NRI), University of Greenwich , Chatham, UK
| | - Gaspar Audifas
- International Institute for Tropical Agriculture (IITA) , Dar es Salaam, Tanzania
| | - Adebayo Abass
- International Institute for Tropical Agriculture (IITA) , Dar es Salaam, Tanzania
| | - Keith Tomlins
- Natural Resources Institute (NRI), University of Greenwich , Chatham, UK
| |
Collapse
|
14
|
Bowen AJ, Blake A, Tureček J. Development and validation of a color evaluation process for sweet potato preference characterization. J SENS STUD 2019. [DOI: 10.1111/joss.12524] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Amy J. Bowen
- Vineland Research and Innovation Centre Vineland Station Ontario Canada
| | - Amy Blake
- Vineland Research and Innovation Centre Vineland Station Ontario Canada
| | - Jessica Tureček
- Vineland Research and Innovation Centre Vineland Station Ontario Canada
| |
Collapse
|
15
|
Hummel M, Talsma EF, Van der Honing A, Gama AC, Van Vugt D, Brouwer ID, Spillane C. Sensory and cultural acceptability tradeoffs with nutritional content of biofortified orange-fleshed sweetpotato varieties among households with children in Malawi. PLoS One 2018; 13:e0204754. [PMID: 30335772 PMCID: PMC6193634 DOI: 10.1371/journal.pone.0204754] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2018] [Accepted: 09/13/2018] [Indexed: 11/18/2022] Open
Abstract
BACKGROUND Biofortified orange-fleshed sweetpotato (OFSP) varieties are being promoted to reduce vitamin A deficiencies due to their higher beta-carotene content. For OFSP varieties to have impact they need to be accepted and consumed at scale amongst populations suffering from vitamin A deficiencies. OBJECTIVE We investigated the sensory and cultural acceptability of OFSP varieties amongst households with children aged between 2-5 years old in two areas in Central and Southern Malawi using an integrated model of the Theory of Planned Behavior (TPB) and the Health Belief Model (HBM). METHODS Sensory acceptability was measured using a triangle, preference and acceptance test using three OFSP varieties and one control variety, among 270 adults and 60 children. Based on a food ethnographic study, a questionnaire on cultural acceptability was developed and administered to 302 caretakers. Data were analyzed by calculating Spearman's correlations between constructs and multiple linear regression modeling. RESULTS The sensory evaluation indicates that all three OFSP varieties are accepted (scores >3 on 5-point scale), but there is a preference for the control variety over the three OFSP varieties. Almost all caretakers are intending to frequently prepare OFSP for their child in future (97%). Based on regression analysis, the constructs 'subjective norms' (β = 0.25, p = 0.00) reflecting social pressure, and 'attitudes toward behavior' (β = 0.14 p = 0.01), reflecting the feelings towards serving their child OFSP, were the best predictors for caretakers' behavior to prepare OFSP for their child. CONCLUSIONS Our study shows that both sensory and cultural attributes can influence acceptability of varieties and consumption amongst households with children. Considering these attributes can improve the impact of biofortified crops in future programming, by reducing Vitamin A deficiencies through the intake of these nutrient-rich crops.
Collapse
Affiliation(s)
- Marijke Hummel
- Plant & AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, Galway, Ireland
- International Potato Center (CIP), Lilongwe, Malawi
| | - Elise F. Talsma
- Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands
- Harvest Plus, International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Ati Van der Honing
- Harvest Plus, International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | | | | | - Inge D. Brouwer
- Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands
| | - Charles Spillane
- Plant & AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, Galway, Ireland
- * E-mail:
| |
Collapse
|
16
|
Schouteten JJ, Gellynck X, Slabbinck H. Influence of organic labels on consumer's flavor perception and emotional profiling: Comparison between a central location test and home-use-test. Food Res Int 2018; 116:1000-1009. [PMID: 30716882 DOI: 10.1016/j.foodres.2018.09.038] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 09/11/2018] [Accepted: 09/14/2018] [Indexed: 11/26/2022]
Abstract
Organic food products are often perceived as healthier by consumers, but the question remains if organic labels might influence consumer's perception of specific sensory attributes and emotional associations and to which extent this effect goes beyond the lab context. Therefore, the objective of this study was to examine the potential effects of organic labels on the overall liking and emotional and sensory profiling, comparing measurements obtained from a CLT and HUT test. In this study, 76 consumers participated at a central location test (CLT) and 75 during a home-use-test (HUT) to examine the effect of organic labeling on pairs of three food products (i.e. yogurt, potato chips and juice). While the same food product was used, one sample of the pair was labelled as conventional and the other as organic. Results showed that providing an organic label leads to a higher overall liking, willingness to pay and lower kcal estimation of a food product regardless of the evaluation context. Also, the perception of sensory attributes was altered by providing the organic labeling, but mainly for the juice and yogurt sample. Moreover, organic labeling evoked more positive emotions and less negative emotions of the food products. While previous research indicated that organic labeling might affect consumer's perception of food products, this study shows that this effect is consistent regardless of the evaluation context (HUT and CLT). Although some context effects occurred on the emotional profiling of the food products, more research is warranted given the different eating conditions when conducting HUT. Furthermore, policy makers should be aware of the health halo effect as consumers tend to significantly lower the kcal estimations when an organic label is provided.
Collapse
Affiliation(s)
- Joachim J Schouteten
- Department of Agricultural economics, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
| | - X Gellynck
- Department of Agricultural economics, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - H Slabbinck
- Department of Marketing, Innovation and Organisation, Ghent University, Tweekerkenstraat 2, 9000 Gent, Belgium
| |
Collapse
|
17
|
Bechoff A, Chijioke U, Westby A, Tomlins KI. 'Yellow is good for you': Consumer perception and acceptability of fortified and biofortified cassava products. PLoS One 2018; 13:e0203421. [PMID: 30216344 PMCID: PMC6138417 DOI: 10.1371/journal.pone.0203421] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2018] [Accepted: 08/21/2018] [Indexed: 11/29/2022] Open
Abstract
Vitamin A, an essential micronutrient for health, can be obtained from various food sources including cassava products made from either traditional white cassava varieties fortified with red palm oil containing provitamin A, or new high provitamin A biofortified yellow cassava varieties. Both products have a similar yellow appearance due to the coloured pigmentation of provitamin A. Using a range of methods to provide a comprehensive understanding of sensory acceptability (blind triangle test, sensory profiling, hedonic preference that included Check-all-that-applies and Just-about-right tests), we tested the acceptability and nutritional perception of traditional West-African food dough-like products (eba and fufu) made from biofortified, fortified, or control products made with non-fortified white cassava (n = 7) at three suburban locations near Ibadan, Nigeria on a total of 122 consumers. Biofortified, fortified, and control products could be differentiated blindly confirming that products clearly differed with respect to other sensory characteristics than appearance. Overall biofortified products were better accepted than control and fortified ones. Three classes of consumer preference were identified based on the dislike for control and fortified products, which indicated that acceptance of biofortified products was not a hindrance. On the contrary the traditional fortified product had poorer acceptance and this was due to its less desirable sensory characteristics as demonstrated by Just-about-right Penalty analysis. A majority of consumers (85%) had previous knowledge of biofortified cassava. Consumers associated ‘yellow colour’ with ‘good for eyesight’, ‘good for children’s health’ and ‘new’. More nutritional benefits were attributed to biofortified than fortified products although they had similar provitamin A contents and this demonstrates a bias. We suggest that nutrition promotion campaigns to improve the vitamin A status should also encompass all natural sources of provitamin A, including biofortified and traditional fortified products.
Collapse
Affiliation(s)
- Aurélie Bechoff
- Natural Resources Institute (NRI), University of Greenwich, Chatham, Kent, United Kingdom
- * E-mail:
| | - Ugo Chijioke
- National Root Crop Research Institute, Umudike, Umuahia, Abia State, Nigeria
| | - Andrew Westby
- Natural Resources Institute (NRI), University of Greenwich, Chatham, Kent, United Kingdom
| | - Keith Ian Tomlins
- Natural Resources Institute (NRI), University of Greenwich, Chatham, Kent, United Kingdom
| |
Collapse
|
18
|
Pambo KO, Okello JJ, Mbeche RM, Kinyuru JN, Alemu MH. The role of product information on consumer sensory evaluation, expectations, experiences and emotions of cricket-flour-containing buns. Food Res Int 2018; 106:532-541. [DOI: 10.1016/j.foodres.2018.01.011] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2017] [Revised: 01/05/2018] [Accepted: 01/09/2018] [Indexed: 10/18/2022]
|
19
|
Pambo KO, Okello JJ, Mbeche RM, Kinyuru JN. Exploring the Influence of Differentiated Nutrition Information on Consumers’ Mental Models Regarding Foods from Edible Insects: A Means-End Chain Analysis. Ecol Food Nutr 2017; 56:530-551. [DOI: 10.1080/03670244.2017.1392944] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Kennedy O. Pambo
- Department of Agricultural and Resource Economics, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya
| | - Julius J. Okello
- International Potato Center, Uganda Liaison Office, Kampala, Uganda
| | - Robert M. Mbeche
- Department of Agricultural and Resource Economics, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya
| | - John N. Kinyuru
- Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya
| |
Collapse
|
20
|
Danner L, Johnson TE, Ristic R, Meiselman HL, Bastian SEP. "I like the sound of that!" Wine descriptions influence consumers' expectations, liking, emotions and willingness to pay for Australian white wines. Food Res Int 2017; 99:263-274. [PMID: 28784483 DOI: 10.1016/j.foodres.2017.05.019] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2017] [Revised: 05/22/2017] [Accepted: 05/23/2017] [Indexed: 10/19/2022]
Abstract
This study investigated how information, typically presented on wine back-labels or wine company websites, influences consumers' expected liking, informed liking, wine-evoked emotions and willingness to pay for Australian white wines. Regular white wine consumers (n=126) evaluated the same set of three commercially available white wines (mono-varietal Chardonnay, Riesling, Sauvignon Blanc) under three information levels. Session 1, blind tasting (no information provided) and Session 2, informed tasting (held at least 1week later) with both basic (sensory description of the wines) and elaborate (sensory plus high wine quality and favourable winery information) descriptions followed by liking, wine-evoked emotions (measured with the Australian Wine Evoked Emotions Lexicon (AWEEL)) and willingness to pay evaluations. Before tasting the wine in session 2, consumers also rated expected liking. Results showed that information level had a significant effect on all investigated variables. The elaborate information level evoked higher expectations before tasting the wines, plus resulted in higher liking ratings, elicitation of more intense positive (e.g. contented, happy and warm-hearted) and less intense negative emotions (e.g. embarrassed and unfulfilled), and a substantial increase in willingness to pay after tasting the wines compared to the blind condition, with the basic condition ranging in-between. These results were consistent across the three wine samples. Furthermore, if the liking rating after tasting the wines matched the expected liking or exceeded the expectations by 1 point on a 9-point hedonic scale, participants felt the most intense positive emotions and the least intense negative emotions. Whereas, if the expectations were not met or the actual liking exceeded the expectations by >2 points, participants felt less intense positive and more intense negative emotions. This highlights not only the importance of well written and accurate wine descriptions, but also that information can influence consumers' wine drinking experience and behaviour.
Collapse
Affiliation(s)
- Lukas Danner
- School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, South Australia 5064, Australia
| | - Trent E Johnson
- School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, South Australia 5064, Australia
| | - Renata Ristic
- School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, South Australia 5064, Australia; ARC Training Centre for Innovative Wine Production, Australia
| | | | - Susan E P Bastian
- School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, South Australia 5064, Australia.
| |
Collapse
|