Exploring the perception and sensory acceptance of a Peruvian purple maize breakfast cereal by Brazilian consumers
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 (...
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| Format: | Article |
| Language: | English |
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Universidad Nacional de Trujillo
2023-01-01
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| Series: | Scientia Agropecuaria |
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| Online Access: | https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/4651 |
| _version_ | 1797937117881434112 |
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| author | Salvador-Reyes Salvador-Reyes Aline Duarte Correa de Brito Ulliana Sampaio Thaísa Moro Maria Teresa Pedrosa Silva Clerici Jorge Behrens |
| author_facet | Salvador-Reyes Salvador-Reyes Aline Duarte Correa de Brito Ulliana Sampaio Thaísa Moro Maria Teresa Pedrosa Silva Clerici Jorge Behrens |
| author_sort | Salvador-Reyes Salvador-Reyes |
| collection | DOAJ |
| description |
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.
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| first_indexed | 2024-04-10T18:40:54Z |
| format | Article |
| id | doaj.art-98249bbdb1be4595ba50a7478b4743dc |
| institution | Directory Open Access Journal |
| issn | 2077-9917 2306-6741 |
| language | English |
| last_indexed | 2024-04-10T18:40:54Z |
| publishDate | 2023-01-01 |
| publisher | Universidad Nacional de Trujillo |
| record_format | Article |
| series | Scientia Agropecuaria |
| spelling | doaj.art-98249bbdb1be4595ba50a7478b4743dc2023-02-01T15:01:44ZengUniversidad Nacional de TrujilloScientia Agropecuaria2077-99172306-67412023-01-0114110.17268/sci.agropecu.2023.001Exploring the perception and sensory acceptance of a Peruvian purple maize breakfast cereal by Brazilian consumersSalvador-Reyes Salvador-Reyes0Aline Duarte Correa de Brito1Ulliana Sampaio2Thaísa Moro3Maria Teresa Pedrosa Silva Clerici4Jorge Behrens5Facultad de Ingeniería, Universidad Tecnológica del Perú.Universidade Estadual de CampinasUniversidade Estadual de CampinasUniversidade Estadual de CampinasUniversidade Estadual de CampinasUniversidade Estadual de Campinas 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. https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/4651extruded cerealspurple maizecheck-all-that-appliedpenalty-lift analysisforeign costumer |
| spellingShingle | Salvador-Reyes Salvador-Reyes Aline Duarte Correa de Brito Ulliana Sampaio Thaísa Moro Maria Teresa Pedrosa Silva Clerici Jorge Behrens Exploring the perception and sensory acceptance of a Peruvian purple maize breakfast cereal by Brazilian consumers Scientia Agropecuaria extruded cereals purple maize check-all-that-applied penalty-lift analysis foreign costumer |
| title | Exploring the perception and sensory acceptance of a Peruvian purple maize breakfast cereal by Brazilian consumers |
| title_full | Exploring the perception and sensory acceptance of a Peruvian purple maize breakfast cereal by Brazilian consumers |
| title_fullStr | Exploring the perception and sensory acceptance of a Peruvian purple maize breakfast cereal by Brazilian consumers |
| title_full_unstemmed | Exploring the perception and sensory acceptance of a Peruvian purple maize breakfast cereal by Brazilian consumers |
| title_short | Exploring the perception and sensory acceptance of a Peruvian purple maize breakfast cereal by Brazilian consumers |
| title_sort | exploring the perception and sensory acceptance of a peruvian purple maize breakfast cereal by brazilian consumers |
| topic | extruded cereals purple maize check-all-that-applied penalty-lift analysis foreign costumer |
| url | https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/4651 |
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