Exploring the perception and sensory acceptance of a Peruvian purple maize breakfast cereal by Brazilian consumers

Autores/as

  • Rebeca Salvador-Reyes Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil. Facultad de Ingeniería, Universidad Tecnológica del Perú, Lima, Peru
  • Aline Duarte Correa de Brito Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
  • Ulliana Sampaio Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
  • Thaísa Moro Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
  • Maria Teresa Pedrosa Silva Clerici Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
  • Jorge Behrens Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil

DOI:

https://doi.org/10.17268/sci.agropecu.2023.001

Palabras clave:

extruded cereals, purple maize, check-all-that-applied, penalty-lift analysis, foreign costumer

Resumen

This study aimed to explore the perception and sensory acceptance of Purple Maize (PM) breakfast cereals by a Brazilian panel. The extrudates were elaborated using 25%, 50%, 75%, and 100% PM in a commercial yellow corn base. A total of 117 consumers evaluated samples through an acceptability test (nine-point hedonic scale) followed by CATA questions (35 descriptive terms) and a market research questionnaire. The cereals formulated with 50% and 75% PM had the best scores (6) in color, aroma, texture, and overall liking during the acceptability test. Based on the penalty-lift analysis, Brazilian consumers' most important drivers of preference were the attractive color, crispy texture, and the natural and innovative purple color. In contrast, hard texture and brown color drivers negatively impacted the scores. In the market research, consumers indicated that they could eat the product both as a breakfast cereal and as a snack during the day; Likewise, they highlighted the possible health benefits, the innovative color, and the use of exotic raw materials as the best characteristics of the product. Therefore, using 50% PM or more allows for obtaining sustainable and nutritious breakfast cereals with characteristics of color, flavor, and texture well accepted by Brazilian consumers.

Biografía del autor/a

Rebeca Salvador-Reyes, Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil. Facultad de Ingeniería, Universidad Tecnológica del Perú, Lima, Peru

 

 

 

 

 

 

 

 

 

Aline Duarte Correa de Brito, Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil

 

 

 

 

Ulliana Sampaio, Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil

 

 

 

Thaísa Moro, Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil

 

 

Maria Teresa Pedrosa Silva Clerici, Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil

 

 

Jorge Behrens, Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil

 

 

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Publicado

2023-01-31

Cómo citar

Salvador-Reyes, R. ., Correa de Brito, A. D. ., Sampaio, U., Moro, T., Pedrosa Silva Clerici, M. T., & Behrens, J. (2023). Exploring the perception and sensory acceptance of a Peruvian purple maize breakfast cereal by Brazilian consumers. Scientia Agropecuaria, 14(1), 7-19. https://doi.org/10.17268/sci.agropecu.2023.001

Número

Vol. 14 Núm. 1 (2023): Enero-Marzo

Sección

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