Impact of consumer familiarity on acceptability and purchase intent of a novel amaranth‐based coffee creamer
Summary The objective of the study was to identify the impact of consumer familiarity on liking, acceptability, purchase intention and textual description of a novel cream substitute formulated with popped amaranth flour. Four formulations were evaluated in different proportions of amaranth vs. a co...
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| Published in | International journal of food science & technology Vol. 59; no. 11; pp. 8361 - 8371 |
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| Main Authors | , , , , , , |
| Format | Journal Article |
| Language | English |
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Oxford
Wiley Subscription Services, Inc
01.11.2024
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| Abstract | Summary The objective of the study was to identify the impact of consumer familiarity on liking, acceptability, purchase intention and textual description of a novel cream substitute formulated with popped amaranth flour. Four formulations were evaluated in different proportions of amaranth vs. a control. A total of 400 consumers from two regions participated (Veracruz: familiar with coffee and Tlaxcala: familiar with amaranth). Consumers from both regions had significant differences in liking the attributes of the different formulations. Liking across regions was mainly a function of product aroma. Regarding the acceptance of the product, it was found that the attributes flavour, colour and overall liking were significant ( P < 0.05) for consumers from Veracruz, whereas appearance and mouthfeel were significant ( P < 0.05) for consumers from Tlaxcala. In purchase intent, overall liking was significant for both regions ( P < 0.05). In relation to the impact of amaranth on purchase intention, Tlaxcala showed higher purchase willingness. The words used for sensory characterisation and that are important for both regions were the amaranth aroma, and the creamy flavour in the formulation with the highest amaranth content. The findings of this study allowed for understanding the potential of amaranth to formulate new creamers in a cross‐cultural context, considering consumers from two different levels of familiarity with specific crops. |
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| AbstractList | Summary The objective of the study was to identify the impact of consumer familiarity on liking, acceptability, purchase intention and textual description of a novel cream substitute formulated with popped amaranth flour. Four formulations were evaluated in different proportions of amaranth vs. a control. A total of 400 consumers from two regions participated (Veracruz: familiar with coffee and Tlaxcala: familiar with amaranth). Consumers from both regions had significant differences in liking the attributes of the different formulations. Liking across regions was mainly a function of product aroma. Regarding the acceptance of the product, it was found that the attributes flavour, colour and overall liking were significant ( P < 0.05) for consumers from Veracruz, whereas appearance and mouthfeel were significant ( P < 0.05) for consumers from Tlaxcala. In purchase intent, overall liking was significant for both regions ( P < 0.05). In relation to the impact of amaranth on purchase intention, Tlaxcala showed higher purchase willingness. The words used for sensory characterisation and that are important for both regions were the amaranth aroma, and the creamy flavour in the formulation with the highest amaranth content. The findings of this study allowed for understanding the potential of amaranth to formulate new creamers in a cross‐cultural context, considering consumers from two different levels of familiarity with specific crops. The objective of the study was to identify the impact of consumer familiarity on liking, acceptability, purchase intention and textual description of a novel cream substitute formulated with popped amaranth flour. Four formulations were evaluated in different proportions of amaranth vs. a control. A total of 400 consumers from two regions participated (Veracruz: familiar with coffee and Tlaxcala: familiar with amaranth). Consumers from both regions had significant differences in liking the attributes of the different formulations. Liking across regions was mainly a function of product aroma. Regarding the acceptance of the product, it was found that the attributes flavour, colour and overall liking were significant (P < 0.05) for consumers from Veracruz, whereas appearance and mouthfeel were significant (P < 0.05) for consumers from Tlaxcala. In purchase intent, overall liking was significant for both regions (P < 0.05). In relation to the impact of amaranth on purchase intention, Tlaxcala showed higher purchase willingness. The words used for sensory characterisation and that are important for both regions were the amaranth aroma, and the creamy flavour in the formulation with the highest amaranth content. The findings of this study allowed for understanding the potential of amaranth to formulate new creamers in a cross‐cultural context, considering consumers from two different levels of familiarity with specific crops. |
| Author | Ramírez‐Rivera, Emmanuel de Jesús López‐Espindola, Mirna Argumedo‐Macías, Adrián Juárez‐Barrientos, José Manuel Herrera‐Corredor, José Andrés Cabal‐Prieto, Adán Sánchez‐Arellano, Lucía |
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| Cites_doi | 10.3390/molecules26123545 10.1080/10408398.2019.1657062 10.1016/j.pragma.2010.05.010 10.1016/j.foodqual.2015.03.017 10.1111/1471-0307.13085 10.3390/nu13030920 10.3390/beverages5020027 10.1016/j.cofs.2021.07.004 10.1111/j.1750-3841.2006.00256.x 10.1016/B978-0-12-823960-5.00010-X 10.1016/j.foodqual.2006.07.006 10.1111/1541-4337.12021 10.1016/j.foodqual.2005.10.001 10.1016/j.foodres.2018.08.036 10.32854/agrop.vi0.1541 10.1016/S0950-3293(96)00006-7 10.1080/87559129.2021.1950175 10.1016/j.dr.2008.11.001 10.1016/j.tourman.2021.104479 10.29312/remexca.v9i3.1224 10.1016/j.foodqual.2009.02.010 10.1016/j.appet.2011.05.315 10.1016/j.foodqual.2010.03.009 10.1016/j.foodqual.2022.104567 10.3390/foods11162442 10.3390/nu11030653 10.1016/j.foodqual.2008.09.004 10.1016/j.ijgfs.2021.100399 10.1016/j.fct.2020.111178 10.1016/j.foodqual.2009.06.008 10.1111/j.1750-3841.2007.00564.x 10.1186/1476-511X-6-1 10.1016/j.jafr.2020.100052 10.32854/agrop.vi.1669 10.1111/cea.13399 10.1590/fst.44221 10.1016/j.nut.2016.07.019 10.1016/j.foodqual.2018.10.004 10.1080/10408398.2021.1963207 |
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