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Murillo S, Ardoin R, Prinyawiwatkul W. Factors Influencing Consumers' Willingness-to-Try Seafood Byproducts. Foods 2023; 12:foods12061313. [PMID: 36981239 PMCID: PMC10048574 DOI: 10.3390/foods12061313] [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] [Received: 03/08/2023] [Revised: 03/15/2023] [Accepted: 03/16/2023] [Indexed: 03/30/2023] Open
Abstract
With increasing global demand for seafood, seafood byproducts (SB) utilization can contribute to a more sustainable food supply chain through waste-to-value food product development. However, consumer perceptions of SB (e.g., fish skin and bones) are underexplored. Therefore, this study aims to evaluate some factors influencing consumers' willingness-to-try seafood byproducts. An online survey was conducted in the USA regarding intervention of SB informational cues with N = 904 adult seafood consumers internationally. The proportion of consumers willing to try SB increased significantly (McNemar's test, α = 0.05) from 47% to 68% after SB safety and health claims had been presented in the questionnaire. Gender, race, SB knowledge, and previous SB consumption were significant predictors of trial intent (based on logistic regression), as were emotional baseline scores during the COVID-19 pandemic. Males were more open to SB consumption than females, and racial identity was associated with differential responsiveness to SB information. Higher levels of "bored" and "unsafe" feelings, and lower levels of "free" were associated with increased SB trial intent. Potential SB consumers identified fish products (82% willingness-to-try); seasoning mix, sauces, and dressing (71% willingness-to-try); and soup and gravy products (62% willingness-to-try) as most appropriate for SB incorporation. Predominant reasons for SB avoidance were concerns about sensory quality, safety, and nutrition. These consumer-driven data could guide SB product development concepts to encourage trial and overcome aversions through new consumption experience.
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Affiliation(s)
- Silvia Murillo
- Agricultural Center, School of Nutrition and Food Sciences, Louisiana State University, Baton Rouge, LA 70803, USA
| | - Ryan Ardoin
- Food Processing and Sensory Quality Research Unit, Southern Regional Research Center, USDA-ARS, New Orleans, LA 70124, USA
| | - Witoon Prinyawiwatkul
- Agricultural Center, School of Nutrition and Food Sciences, Louisiana State University, Baton Rouge, LA 70803, USA
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2
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Tang T, Wu N, Tang S, Xiao N, Jiang Y, Tu Y, Xu M. Industrial Application of Protein Hydrolysates in Food. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:1788-1801. [PMID: 36692023 DOI: 10.1021/acs.jafc.2c06957] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Protein hydrolysates, which may be produced by the protein in the middle of the process or added as an ingredient, are part of the food formula. In food, protein hydrolysates are found in many forms, which can regulate the texture and functionality of food, including emulsifying properties, foaming properties, and gelation. Therefore, the relationship between the physicochemical and structural characteristics of protein hydrolysates and their functional characteristics is of significant importance. In recent years, researchers have conducted many studies on the role of protein hydrolysates in food processing. This Review explains the relationship between the structure and function of protein hydrolysates, and their interaction with the main ingredients of food, to provide reference for their development and further research.
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Affiliation(s)
- Tingting Tang
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Na Wu
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Shuaishuai Tang
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Nanhai Xiao
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Jiang
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yonggang Tu
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Mingsheng Xu
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
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3
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Du X, Muniz A, Juma S. Pecan (
Carya illinoinensis
) oil consumer hedonic rating, sensory characteristic, satiating and energizing effect, and drivers of overall acceptance. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Xiaofen Du
- Department of Nutrition and Food Sciences Texas Woman's University Denton Texas USA
| | - Adriana Muniz
- Department of Nutrition and Food Sciences Texas Woman's University Denton Texas USA
| | - Shanil Juma
- Department of Nutrition and Food Sciences Texas Woman's University Denton Texas USA
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4
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Du X, Wang X, Muniz A, Kubenka K. Consumer Hedonic Ratings and Associated Sensory Characteristics and Emotional Responses to Fourteen Pecan Varieties Grown in Texas. PLANTS (BASEL, SWITZERLAND) 2022; 11:1814. [PMID: 35890448 PMCID: PMC9318619 DOI: 10.3390/plants11141814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 06/24/2022] [Accepted: 07/06/2022] [Indexed: 06/15/2023]
Abstract
Pecan is one of the top five most widely consumed tree nuts, and pecan nut quality is a major factor for consideration in breeding better pecan cultivars for use by producers. However, the pecan industry faces a hurdle to evaluate its nutmeat taste, and there has so far been limited evaluation of consumer attitudes toward pecan nutmeat. This study aimed to investigate the consumer (n = 198) hedonic rating, diagnostic sensory attribute intensity, and emotional response for 14 pecan samples, consisting of native/seedling and improved varieties. The results showed all kernels received positive hedonic scores (>5, 9-point hedonic scale) for overall acceptance and the acceptability of size, interior color, typical-pecan flavor, and raw-nut flavor. The primary sensory attributes (intensities > 5.0, 0−10 line scale) were typical-pecan and raw-nut flavors, followed by buttery flavor, sweetness, and astringency. Kernel off-flavors were not perceived in general. For 20 emotion-associated terms, the intensity of the satiating effect was medium, while the energizing effect was lower. The major emotional responses were healthy, satisfied, and comfort, followed by calm, interested, premium, and relaxed. Kernel variety difference was significant (p ≤ 0.05) for all these measured variables. Consumer overall acceptance toward pecan kernels was driven by the acceptability of flavor and interior color, flavor intensities, no off-flavors, and positive emotional responses; kernel size was not an impactful factor. The six most preferred varieties were 86TX2-1.5, Pawnee, Barton, 1997-09-0012, 1991-01-0026, and Harris Super. This study is the first to use consumer input to assess nut quality and consumption preference and will be foundational to ongoing breeding programs to develop new pecan cultivars that will better meet consumer preferences and expectations, and therefore will be accepted by the processing industry and growers.
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Affiliation(s)
- Xiaofen Du
- Department of Nutrition and Food Sciences, Texas Woman’s University, Denton, TX 76204, USA;
| | - Xinwang Wang
- USDA-ARS Pecan Breeding & Genetics, College Station, TX 77845, USA; (X.W.); (K.K.)
| | - Adriana Muniz
- Department of Nutrition and Food Sciences, Texas Woman’s University, Denton, TX 76204, USA;
| | - Keith Kubenka
- USDA-ARS Pecan Breeding & Genetics, College Station, TX 77845, USA; (X.W.); (K.K.)
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5
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Effects of Catfish (Ictalurus punctatus) Bone Powder on Consumers’ Liking, Emotions, and Purchase Intent of Fried Catfish Strips. Foods 2022; 11:foods11040540. [PMID: 35206021 PMCID: PMC8871459 DOI: 10.3390/foods11040540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/27/2022] [Accepted: 02/08/2022] [Indexed: 12/02/2022] Open
Abstract
Catfish are the predominant U.S. aquacultural product. However, byproducts from filleting, including bones that are high in calcium, typically go to waste or are sold as a low-valued feed. This research evaluated the potential use of catfish bone powder (CBP; 21.07% calcium) as a food ingredient. Catfish fillet strips were dredged with a breading mix (CBPM) containing 0% (0CBPM), 10% (10CBPM), and 20% (20CBPM) CBP before frying. Consumers (N = 211) evaluated sensory liking (nine-point hedonic scale) and attribute intensity (JAR scale), emotions (check-all-that-apply), and purchase intent (PI, yes/no) of samples. Color and texture were measured instrumentally. CBP did not show any negative effects on liking scores, although crispiness was scored higher for 20CBPM (mean = 6.88) than 10CBPM (mean = 6.43). Positive emotions were most relevant to CBP-containing samples, with significantly higher rates of adventurous and understanding. Information about calcium fortification using CBP increased PI to 81.04% for the 10CBPM and 83.89% for the 20CBPM samples and showed a greater effect on Latin Americans/Hispanics than U.S. Americans. Consumers were not averse to the consumption of CBP which can contribute to sustainable nutrition through waste reduction. Successful calcium fortification of fried catfish dredged with 20% CBP did not compromise sensory liking and may be feasible in other products.
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Peralta‐Cruz C, Rodríguez‐Buenfil IM, Cabal‐Prieto A, Cuervo‐Osorio VD, Oney‐Montalvo JE, Herrera‐Corredor JA, Ramírez‐Sucre MO, Ramírez‐Rivera EDJ. Modeling consumer satisfaction to identify drivers for liking
:
An online survey based on images of Habanero pepper
(
Capsicum chinense
Jacq.). J SENS STUD 2021. [DOI: 10.1111/joss.12696] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Claudia Peralta‐Cruz
- Ingeniería en Industrias Alimentarias Tecnológico Nacional de México/Instituto Tecnológico Superior de Huatusco Veracruz México
| | | | - Adán Cabal‐Prieto
- Ingeniería en Industrias Alimentarias Tecnológico Nacional de México/Instituto Tecnológico Superior de Huatusco Veracruz México
| | | | - Julio Enrique Oney‐Montalvo
- Sede Sureste Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Mérida México
| | - José Andrés Herrera‐Corredor
- Programa de Innovación Agroalimentaria Sustentable Colegio de Postgraduados, Campus Córdoba Amatlán de los Reyes Veracruz México
| | - Manuel Octavio Ramírez‐Sucre
- Sede Sureste Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Mérida México
| | - Emmanuel de Jesús Ramírez‐Rivera
- Sede Sureste Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Mérida México
- Ingeniería en Innovación Agricola Sustentable Tecnológico Nacional de México/Instituto Tecnológico Superior de Zongolica Veracruz México
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7
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Ardoin R, Prinyawiwatkul W. Consumer perceptions of insect consumption: a review of western research since 2015. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15167] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Ryan Ardoin
- School of Nutrition and Food Sciences Agricultural Center Louisiana State University Baton Rouge LA 70803 USA
- Food Processing and Sensory Quality Research USDA‐ARS‐SRRC New Orleans LA 70124 USA
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Agricultural Center Louisiana State University Baton Rouge LA 70803 USA
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8
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Santiago‐Cruz IA, Jesús Ramírez‐Rivera E, López‐Espíndola M, Hidalgo‐Contreras JV, Prinyawiwatkul W, Herrera‐Corredor JA. Use of online questionnaires to identify emotions elicited by different types of corn tortilla in consumers of different gender and age groups. J SENS STUD 2021. [DOI: 10.1111/joss.12638] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
| | - Emmanuel Jesús Ramírez‐Rivera
- Tecnológico Nacional de México/Instituto Tecnológico Superior de Zongolica Veracruz Mexico
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Sede Sureste Yucatán Mexico
| | - Mirna López‐Espíndola
- Programa de Innovación Agroalimentaria Sustentable Colegio de Postgraduados, Campus Córdoba Veracruz Mexico
| | | | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge Louisiana USA
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Ardoin R, Romero R, Marx B, Prinyawiwatkul W. Exploring New and Modified Rejection-Type Thresholds Using Cricket Snack Crackers. Foods 2020; 9:foods9101352. [PMID: 32987686 PMCID: PMC7598589 DOI: 10.3390/foods9101352] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Revised: 09/17/2020] [Accepted: 09/22/2020] [Indexed: 11/16/2022] Open
Abstract
Recently, sensory threshold concepts have been expanded to include affective perceptions of foods and beverages, especially measures of product rejection; however, each threshold interpretation depends largely on the methodology employed. By substituting cricket powder for whole-wheat flour in snack crackers (0%, 5%, 10%, 15%, and 20%), we proposed modifications to two existing threshold methodologies: a modified consumer rejection threshold (M-CRT) using a 2-alternative choice (2-AC) preference test with "no preference" option; and a modified hedonic rejection threshold (M-HRT) based on less-than-neutral hedonic scores according to a one-sample t-test. We also proposed two new concepts: a rejection tolerance threshold (RTT) and an associated rejection range (RR), based on a binomial acceptability question and a probit regression model. These new methods provide more realistic interpretations of rejection-type thresholds based on user-defined allowable rejection levels, or "rejection tolerance" (for RTT), and a model-derived stimulus range (RR) to capture the rejection level of interest while providing flexibility for product formulation. All thresholds were investigated separately for color, flavor, texture and overall perception, elucidating differential sensorial effects of our novel ingredient on the food matrix. We suggest that conducting all demonstrated techniques in a single testing session gives a more expansive view of rejection thresholds while requiring minimal additional resources.
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Affiliation(s)
- Ryan Ardoin
- School of Nutrition and Food Sciences, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803, USA; (R.A.); (R.R.)
| | - Ross Romero
- School of Nutrition and Food Sciences, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803, USA; (R.A.); (R.R.)
| | - Brian Marx
- Department of Experimental Statistics, Louisiana State University, Baton Rouge, LA 70803, USA;
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803, USA; (R.A.); (R.R.)
- Correspondence: ; Tel.: +1-225-578-5188
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10
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Wongthahan P, Sae‐Eaw A, Prinyawiwatkul W. Sensory lexicon and relationships among brown colour, saltiness perception and sensory liking evaluated by regular users and culinary chefs: a case of soy sauces. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14538] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Peerapong Wongthahan
- Department of Food Technology Faculty of Technology Khon Kaen University Khon Kaen 40002 Thailand
| | - Amporn Sae‐Eaw
- Department of Food Technology Faculty of Technology Khon Kaen University Khon Kaen 40002 Thailand
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University, Agricultural Center Baton Rouge LA 70803 USA
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11
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Chonpracha P, Gao Y, Tuuri G, Prinyawiwatkul W. Possible Sugar and Calorie Reduction by Visual Cues: A Case of Syrup Added to Brewed Coffee. J Food Sci 2019; 84:3784-3792. [PMID: 31763704 DOI: 10.1111/1750-3841.14964] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2019] [Revised: 10/04/2019] [Accepted: 11/04/2019] [Indexed: 11/29/2022]
Abstract
Visual cues have been reported to influence taste and flavor perceptions. The objectives of this study were to evaluate the impact of visual cues (color and viscosity) of syrups on expected sweetness and bitterness perception (Study I), and on sweetness perception and sweetness liking of brewed coffee after syrup had been added, and the amount of syrups to be added to brewed coffee (Study II). For Study I, the visual stimuli were developed by varying viscosity (80, 800, and 8000 cP) and yellow index (YI) (0.04, 0.08, 0.16, and 0.32), resulting in 12 syrups with 20 degrees Brix. Visual observations indicated greater expected sweetness perceptions of syrups when YI and viscosity were increased. However, YI, but not viscosity, affected expected bitterness perceptions. Increasing YI raised the frequency (%) of "too sweet" perceptions of syrups on a JAR scale. For Study II, only four syrups (LC1, LC2, HC1, HC2; L = viscosity, 80 cP, H = 8,000 cP; C1 = YI 0.04, C2 = YI 0.32) were studied. The visual perception affected consumers' behaviors concerning the amount of syrup added to brewed coffee. Consumers added the greatest volume of syrups with the lowest viscosity and YI (LC1), while the lowest volume of syrups with the highest viscosity and YI (HC2). There were no significant differences in sweetness liking of brewed coffees added with LC1, LC2, and/or HC1 syrups. This study indicated that visual cues could potentially intensify the perceived sweetness of syrups, and reduced the volume of syrup added to brewed coffee and consequently calories consumed. PRACTICAL APPLICATION: Sensory visual cues associated with a syrup can be used to reduce the volume consumed and thereby promote reduced consumption of calories while maintaining sensory acceptability. Increasing a syrup's viscosity and yellow/brown color intensity enhanced the expectation of sweetness and resulted in less volume of syrup added to brewed coffee. This research demonstrated that the impact of visual cues not only influenced expectation and sensory acceptability but also impacted the cognitive process of eating. This strategy could provide a way to promote a sustainable reduction in sugar and, hence, calorie consumption without compromising sensory liking.
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Affiliation(s)
- Pitchayapat Chonpracha
- Authors are with School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, 70803, U.S.A
| | - Yupeng Gao
- Authors are with School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, 70803, U.S.A
| | - Georgianna Tuuri
- Authors are with School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, 70803, U.S.A
| | - Witoon Prinyawiwatkul
- Authors are with School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, 70803, U.S.A
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12
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Ngoenchai P, Alonso JR, Suwonsichon T, Suwonsichon S, Prinyawiwatkul W. Effects of Visual Cues on Consumer Expectation, Emotion and Wellness Responses, and Purchase Intent of Red Chili Powders. J Food Sci 2019; 84:3018-3026. [PMID: 31546288 DOI: 10.1111/1750-3841.14808] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2019] [Revised: 07/13/2019] [Accepted: 08/20/2019] [Indexed: 11/29/2022]
Abstract
The effects of visual cues on familiarity, expected heat intensity, liking of appearance, emotional and wellness responses, and purchase intent (PI) before and after disclosing information associated with red chili powders were determined using a 3-point scale, a 15-cm line scale, a 9-point hedonic scale, a 15-cm line scale, and a binomial scale, respectively. In this study, consumers only visually evaluated red chili powder samples without sniffing nor tasting. Eight chili powders were prepared according to a 23 factorial design: roasted (Ro) compared with unroasted (Un); whole pod with seeds (Wh) compared with seedless (Sl); coarsely (Cr) compared with finely ground (Gr). Thai consumers (N = 230) were generally more familiar with samples having coarse particles and more reddish color (lower hue angle and higher a* values) than samples having finely ground particles and less reddish/more yellowish color (higher hue angle and lower a* values). The expected heat intensity and liking scores for appearance were lower for samples with higher hue values, particularly RoWhGr and RoSIGr samples. All scores for emotion/wellness terms, except curious, were generally higher for samples with lower hue angle and higher a* values (redness). The consumer familiarity to the appearance of the samples influenced expected heat intensity, liking of appearance, and emotion/wellness responses. PI increased by >10% after presenting "organic," "aflatoxin free," and "organic and aflatoxin free" product statements to consumers. Results showed that familiarity, overall liking of appearance, color liking, fine particles liking, and healthy as well as wild terms were significant predictors for PI (odds ratio = 1.282, 1.519, 1.314, 1.158, 1.056, and 0.939, respectively) of red chili powders. PRACTICAL APPLICATION: This study showed that consumer familiarity to the appearance (visual cues) of red chili powder affected expected heat intensity, liking of appearance, and emotion/wellness responses, which, in turn, affected purchase intent (PI). Samples with more reddish color and coarse particles were perceived to be more familiar than those with more yellowish color and finer particles. Familiarity, overall liking of appearance, color liking, fine particles liking, and healthy and wild terms were significant predictors for PI of chili power. The results demonstrated the importance of visual cues on the consumers' expectation and PI of red chili powder, thus offering valuable information for manufacturers.
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Affiliation(s)
- Phurit Ngoenchai
- Faculty of Agro-Industry, Dept. of Product Development, Kasetsart Univ. Sensory and Consumer Research (KUSCR) Center, Kasetsart Univ., Bangkok, 10900, Thailand
| | - Jose Ramon Alonso
- School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, 70803, U.S.A
| | - Thongchai Suwonsichon
- Faculty of Agro-Industry, Dept. of Product Development, Kasetsart Univ. Sensory and Consumer Research (KUSCR) Center, Kasetsart Univ., Bangkok, 10900, Thailand
| | - Suntaree Suwonsichon
- Faculty of Agro-Industry, Dept. of Product Development, Kasetsart Univ. Sensory and Consumer Research (KUSCR) Center, Kasetsart Univ., Bangkok, 10900, Thailand
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, 70803, U.S.A
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