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

Autores

  • 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

Palavras-chave:

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

Resumo

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.

Biografia do Autor

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

 

 

Referências

AGRODATA. (2021). Exportaciones de maíz morado crecen exponencialmente en 2020: alcanzan los US$ 12.5 millones. https://agraria.pe/noticias/exportaciones-de-maiz-morado-crecen-exponencialmente-en-2020-23444

Ai, Y., & Jane, J. L. (2016). Macronutrients in Corn and Human Nutrition. Comprehensive Reviews in Food Science and Food Safety, 15(3), 581–598.

Alli Micuy, S. M. (2013). Traditional high andean cuisine. FAO. https://www.fao.org/publications/card/es/c/fe725dc7-5cdc-50a1-b1e1-f73fcfbfc0cd/

Andersen, B. V., Brockhoff, P. B., & Hyldig, G. (2019). The importance of liking of appearance, -odour, -taste and -texture in the evaluation of overall liking. A comparison with the evaluation of sensory satisfaction. Food Quality and Preference, 71, 228-232.

Apaolaza, V., Hartmann, P., Echebarria, C., & Barrutia, J. M. (2017). Organic label’s halo effect on sensory and hedonic experience of wine: A pilot study. Journal of Sensory Studies, 32(1), e12243.

Ares, G., Jaeger, S. R. (2013). Check-all-that-apply questions: Influence of attribute order on sensory product characterization. Food Quality and Preference, 28(1), 141-153.

Ares, G., & Jaeger, S. R. (2015). Check-all-that-apply (CATA) questions with consumers in practice: experimental considerations and impact on outcome. Rapid Sensory Profiling Techniques and Related Methods: Applications in New Product Development and Consumer Research, 227-245.

Bhattacharya, S. (2023). Chapter 11 - Other additives in snacks. In S. Bhattacharya (Ed.), Snack Foods (pp. 283-319), Academic Press.

Camire, M. E., Chaovanalikit, A., Dougherty, M. P., & Briggs, J. (2002). Blueberry and Grape Anthocyanins as Breakfast Cereal Colorants. Journal of Food Science, 67(1), 438-441.

Chaiittianan, R., Sutthanut, K., & Rattanathongkom, A. (2017). Purple corn silk: A potential anti-obesity agent with inhibition on adipogenesis and induction on lipolysis and apoptosis in adipocytes. Journal of Ethnopharmacology, 201, 9-16.

Dantec, M., Allain, H., Yvert, N., Sigrist, J., Bensafi, M., & Lafraire, J. (2022). Olfactory attributes and colors associated with naturalness. Food Quality and Preference, 98, 104495.

Euromonitor (2021). Flat volume growth in retail for breakfast cereals as purchasing power impacted. https://www.euromonitor.com/breakfast-cereals-in-brazil/report

Jeong, S., & Lee, J. (2021). Effects of cultural background on consumer perception and acceptability of foods and drinks: a review of latest cross-cultural studies. Current Opinion in Food Science, 42, 248-256.

Jaeger, S. R., Beresford, M. K., Lo, K. R., Hunter, D. C., Chheang, S. L., Ares, G. (2020). What does it mean to check-all-that-apply? Four case studies with beverages. Food Quality and Preference, 80, 103794.

Kunz, S., Haasova, S., Rieß, J., & Florack, A. (2020). Beyond Healthiness: The Impact of Traffic Light Labels on Taste Expectations and Purchase Intentions. Foods, 9(2), 134.

Lähteenmäki, L. (2013). Claiming health in food products. Food Quality and Preference, 27(2), 196-201.

Lao, F., & Giusti, M. M. (2018). Extraction of purple corn (Zea mays L.) cob pigments and phenolic compounds using food-friendly solvents. Journal of Cereal Science, 80, 87-93.

Lao, F., Sigurdson, G. T., & Giusti, M. M. (2017). Health Benefits of Purple Corn (Zea mays L.) Phenolic Compounds. Comprehensive Reviews in Food Science and Food Safety, 16(2), 234-246.

Lawless, H. T., & Heymann, H. (2010). Color and Appearance. In: Sensory Evaluation of Food. Food Science Text Series. Springer, New York.

Leusner, S. (2020). Breakfast cereals: Current and future challenges. Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, 433-443.

Martini, D., del Bo’, C., Serafini, M., Porrini, M., Pellegrini, N., & Angelino, D. (2021). Breakfast cereals carrying fibre-related claims: Do they have a better nutritional composition than those without such claims? results from the food labelling of italian products (flip) study. Foods, 10(9), 2225.

Mazewski, C., Liang, K., & Gonzalez de Mejia, E. (2017). Inhibitory potential of anthocyanin-rich purple and red corn extracts on human colorectal cancer cell proliferation in vitro. Journal of Functional Foods, 34, 254-265.

Meyners, M., Castura, J. C., & Carr, B. T. (2013). Existing and new approaches for the analysis of CATA data. Food Quality and Preference, 30(2), 309-319.

Navarro-Cortez, R. O., Aguilar-Palazuelos, E., Castro-Rosas, J., Cortés, R. N. F., Ramírez, A. C., Delgado-Licon, E., & Gómez-Aldapa, C. A. (2018). Physicochemical and sensory characterization of an extruded product from blue maize meal and orange bagasse using the response surface methodology. Http://Mc.Manuscriptcentral.Com/Tcyt, 16(1), 498-505.

Netzel, M., Netzel, G., Tian, Q., Schwartz, S., & Konczak, I. (2007). Native Australian fruits — a novel source of antioxidants for food. Innovative Food Science & Emerging Technologies, 8(3), 339-346.

Pedreschi, R., & Cisneros-Zevallos, L. (2007). Phenolic profiles of Andean purple corn (Zea mays L.). Food Chemistry, 100(3), 956-963.

Petroni, K., Trinei, M., Fornari, M., Calvenzani, V., Marinelli, A., et al. (2017). Dietary cyanidin 3-glucoside from purple corn ameliorates doxorubicin-induced cardiotoxicity in mice. Nutrition, Metabolism and Cardiovascular Diseases, 27(5), 462-469.

Prada, M., Saraiva, M., Viegas, C., Cavalheiro, B. P., & Garrido, M. V. (2021). Examining the Relationship between Sugar Content, Packaging Features, and Food Claims of Breakfast Cereals. Nutrients 2021, 13(6), 1841.

Salvador-Reyes, R., Rebellato, A. P., Lima, J. A., Ferrari, R. A., & Clerici, M. T. P. S. (2021). Kernel characterization and starch morphology in five varieties of Peruvian Andean maize. Food Research International, 140, 110044.

Salvador-Reyes, R., Sampaio, U. M., de Menezes, T., Brito, A. D. C. d., Behrens, J., Campelo, P. H., & Pedrosa, M.T. (2023). Andean purple maize to produce extruded breakfast cereals: impact on techno-functional properties and sensory acceptance. Journal of Science and Food Agriculture, 103, 548-559.

Samant, S. S., Hanson, A. D., Asare, R., Nichols, D. S., Nna-Mba, J.-P., & Seo, H.-S. (2017). Effects of food neophobia on visual attention and sensory acceptance of ethnic-flavored foods. Culture and Brain, 6(1), 53-70.

Santagiuliana, M., Bhaskaran, V., Scholten, E., Piqueras-Fiszman, B., & Stieger, M. (2019). Don’t judge new foods by their appearance! How visual and oral sensory cues affect sensory perception and liking of novel, heterogeneous foods. Food Quality and Preference, 77, 64–77.

Shelef, O., Weisberg, P. J., & Provenza, F. D. (2017). The value of native plants and local production in an era of global agriculture. Frontiers in Plant Science, 8, 2069.

Stone, H., & Sidel, J. L. (2004). Affective Testing. Sensory Evaluation Practices, 247–277.

Ting, H., de Run, E. C., Cheah, J. H., & Chuah, F. (2016). Food neophobia and ethnic food consumption intention: An extension of the theory of planned behaviour. British Food Journal, 118(11), 2781-2797.

Vargas-Yana, D., Aguilar-Morón, B., Pezo-Torres, N., Shetty, K., & Ranilla, L. G. (2020). Ancestral Peruvian ethnic fermented beverage “chicha” based on purple corn (Zea mays L.): Unraveling the health-relevant functional benefits. Journal of Ethnic Foods, 7(1), 1-12.

Yang, Z., & Zhai, W. (2010). Identification and antioxidant activity of anthocyanins extracted from the seed and cob of purple corn (Zea mays L.). Innovative Food Science and Emerging Technologies, 11(1), 169-176.

Zellner, D., Greene, N., Jimenez, M., Calderon, A., Diaz, Y., & Sheraton, M. (2018). The effect of wrapper color on candy flavor expectations and perceptions. Food Quality and Preference, 68, 98-104.

Zhang, Q., Gonzalez de Mejia, E., Luna-Vital, D., Tao, T., Chandrasekaran, S., et al. (2019). Relationship of phenolic composition of selected purple maize (Zea mays L.) genotypes with their anti-inflammatory, anti-adipogenic and anti-diabetic potential. Food Chemistry, 289, 739-750.

Zorbas, C., Palermo, C., Chung, A., Iguacel, I., Peeters, A., Bennett, R., & Backholer, K. (2018). Factors perceived to influence healthy eating: a systematic review and meta-ethnographic synthesis of the literature. Nutrition Reviews, 76(12), 861-874.

Downloads

Publicado

2023-01-31

Como 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

Edição

v. 14 n. 1 (2023): Enero-Marzo

Seção

Artículos originales

Licença

Copyright (c) 2023 Scientia Agropecuaria

Creative Commons License

Este trabalho está licenciado sob uma licença Creative Commons Attribution-NonCommercial 4.0 International License.

Los autores que publican en esta revista aceptan los siguientes términos:

a. Los autores conservan los derechos de autor y conceden a la revista el derecho publicación, simultáneamente licenciada bajo una licencia de Creative Commons que permite a otros compartir el trabajo, pero citando la publicación inicial en esta revista.

b. Los autores pueden celebrar acuerdos contractuales adicionales separados para la distribución no exclusiva de la versión publicada de la obra de la revista (por ejemplo, publicarla en un repositorio institucional o publicarla en un libro), pero citando la publicación inicial en esta revista.

c. Se permite y anima a los autores a publicar su trabajo en línea (por ejemplo, en repositorios institucionales o en su sitio web) antes y durante el proceso de presentación, ya que puede conducir a intercambios productivos, así como una mayor citación del trabajo publicado (ver efecto del acceso abierto).