2026-05-30T21:08:03Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/103152025-03-13T01:05:28Zcom_10259_5827com_10259_5086com_10259_2604col_10259_5828

00925njm 22002777a 4500 dc Gómez Bastida, Inmaculada author Ortega Heras, Miriam author González San José, Mª Luisa author 2024-11 The main aim of this study is to examine the influence of chicken nugget color and appearance on the overall acceptance rates and responses of a panel of consumers. Fifty blindfolded and fifty-two non-blindfolded panelists tasted the nuggets. They evaluated their Overall Liking (OL) and their perceptions of the sensory properties of chicken nuggets with no seasoning and chicken nuggets coated in breadcrumbs with 10% and 25% of a red pomace seasoning, a by-product of red winemaking. Just-About-Right (JAR) scales and Penalty Analysis (PA) were then used to determine the adequacy of the sensory attributes that the consumers had attributed to the products. Furthermore, purchase intention was also studied. The red pomace seasoning, regardless of the quantity that was used, darkened the nugget coatings. No effect of color on OL was observed when comparing the responses of the blindfolded and the non-blindfolded consumers. Their purchase intention decreased in proportion to the increased amount of seasoning added to the breadcrumbs. However, PA suggested that nuggets coated in breadcrumbs with 10% red pomace seasoning could after some reformulation be successfully marketed. 0023-6438 http://hdl.handle.net/10259/10315 10.1016/j.lwt.2024.116999 Effect of sight on the evaluation and acceptance of new products: Breaded nuggets with breadcrumbs and a new seasoning