RT info:eu-repo/semantics/article
T1 Effect of sight on the evaluation and acceptance of new products: Breaded nuggets with breadcrumbs and a new seasoning
A1 Gómez Bastida, Inmaculada
A1 Ortega Heras, Miriam
A1 González San José, Mª Luisa
K1 Alimentos
K1 Food
K1 Biotecnología alimentaria
K1 Food-Biotechnology
K1 Alimentos-Composición
K1 Food-Composition
AB 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.
PB Elsevier
SN 0023-6438
YR 2024
FD 2024-11
LK http://hdl.handle.net/10259/10315
UL http://hdl.handle.net/10259/10315
LA eng
NO This research was funded by the Ministry of Science, Innovation and Universities, the Spanish State Research Agency, and the European Regional Development Fund (Project PGC2018-097113-B-I00).
DS Repositorio Institucional de la Universidad de Burgos
RD 14-mar-2025