Application of the CATA methodology with children: Qualitative approach on ballot development and product characterization of innovative products
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.5/23416 |
Resumo: | There is an increasing importance of the role of children and adolescents in the food market and to successfully develop food products intended for them, it is necessary to apply proper sensory evaluation methodologies. Although children can execute traditional methods for food liking and preference evaluation, traditional sensory descriptive methods may not be suitable for them and it is necessary to assess their ability to perform novel sensory profiling methods. Thus, this study aimed to assess children’s acceptance of an innovative food product – cookies incorporating fermented grass pea (Lathyrus sativus) flour – and their ability to describe a sensory profile using a Check-All-That-Apply (CATA) approach. Two different types of cookies (salty and sweet) were developed, differing in the level of substitution of wheat flour by fermented grass pea flour (between 0 and 40%). The cookies were evaluated by two sensory panels of 60 children (8–12 years), who assessed the overall liking using a 7-point facial hedonic scale and the sensory profile of the samples using a CATA ballot with 21 sensory terms previously developed through focus groups with children. Children showed the ability to discriminate the different samples with the hedonic scale and according to their sensory profile. Results revealed that the focusgroup with children is an adequate way to generate CATA ballots and that the CATA approach is adequate to evaluate how children discriminate the sensory profile of food products. Furthermore, the food neophobia level of the children negatively impacted their acceptance of the food products |
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Application of the CATA methodology with children: Qualitative approach on ballot development and product characterization of innovative productscheck-all-that-applychildrenfermented-grass peafood neophobiainnovative foodsensory evaluationThere is an increasing importance of the role of children and adolescents in the food market and to successfully develop food products intended for them, it is necessary to apply proper sensory evaluation methodologies. Although children can execute traditional methods for food liking and preference evaluation, traditional sensory descriptive methods may not be suitable for them and it is necessary to assess their ability to perform novel sensory profiling methods. Thus, this study aimed to assess children’s acceptance of an innovative food product – cookies incorporating fermented grass pea (Lathyrus sativus) flour – and their ability to describe a sensory profile using a Check-All-That-Apply (CATA) approach. Two different types of cookies (salty and sweet) were developed, differing in the level of substitution of wheat flour by fermented grass pea flour (between 0 and 40%). The cookies were evaluated by two sensory panels of 60 children (8–12 years), who assessed the overall liking using a 7-point facial hedonic scale and the sensory profile of the samples using a CATA ballot with 21 sensory terms previously developed through focus groups with children. Children showed the ability to discriminate the different samples with the hedonic scale and according to their sensory profile. Results revealed that the focusgroup with children is an adequate way to generate CATA ballots and that the CATA approach is adequate to evaluate how children discriminate the sensory profile of food products. Furthermore, the food neophobia level of the children negatively impacted their acceptance of the food productsElsevierRepositório da Universidade de LisboaRocha, CéliaRibeiro, José CarlosLima, Rui CostaPrista, CatarinaRaymundo, AnabelaVaz Patto, Maria CarlotaCunha, Luís Miguel2022-02-07T10:02:38Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/23416engROCHA, C., RIBEIRO, J.C., COSTA LIMA, R., PRISTA, C., RAYMUNDO, A., VAZ PATTO, M.C., CUNHA L.M. (2021) “Application of the CATA methodology with children: qualitative approach on ballot development and product characterization of innovative products”, Food Quality and Preference, 88, 104083 (Published ahead of printing)10.1016/j.foodqual.2020.104083info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:52:59Zoai:www.repository.utl.pt:10400.5/23416Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:07:39.638856Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Application of the CATA methodology with children: Qualitative approach on ballot development and product characterization of innovative products |
title |
Application of the CATA methodology with children: Qualitative approach on ballot development and product characterization of innovative products |
spellingShingle |
Application of the CATA methodology with children: Qualitative approach on ballot development and product characterization of innovative products Rocha, Célia check-all-that-apply children fermented-grass pea food neophobia innovative food sensory evaluation |
title_short |
Application of the CATA methodology with children: Qualitative approach on ballot development and product characterization of innovative products |
title_full |
Application of the CATA methodology with children: Qualitative approach on ballot development and product characterization of innovative products |
title_fullStr |
Application of the CATA methodology with children: Qualitative approach on ballot development and product characterization of innovative products |
title_full_unstemmed |
Application of the CATA methodology with children: Qualitative approach on ballot development and product characterization of innovative products |
title_sort |
Application of the CATA methodology with children: Qualitative approach on ballot development and product characterization of innovative products |
author |
Rocha, Célia |
author_facet |
Rocha, Célia Ribeiro, José Carlos Lima, Rui Costa Prista, Catarina Raymundo, Anabela Vaz Patto, Maria Carlota Cunha, Luís Miguel |
author_role |
author |
author2 |
Ribeiro, José Carlos Lima, Rui Costa Prista, Catarina Raymundo, Anabela Vaz Patto, Maria Carlota Cunha, Luís Miguel |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Rocha, Célia Ribeiro, José Carlos Lima, Rui Costa Prista, Catarina Raymundo, Anabela Vaz Patto, Maria Carlota Cunha, Luís Miguel |
dc.subject.por.fl_str_mv |
check-all-that-apply children fermented-grass pea food neophobia innovative food sensory evaluation |
topic |
check-all-that-apply children fermented-grass pea food neophobia innovative food sensory evaluation |
description |
There is an increasing importance of the role of children and adolescents in the food market and to successfully develop food products intended for them, it is necessary to apply proper sensory evaluation methodologies. Although children can execute traditional methods for food liking and preference evaluation, traditional sensory descriptive methods may not be suitable for them and it is necessary to assess their ability to perform novel sensory profiling methods. Thus, this study aimed to assess children’s acceptance of an innovative food product – cookies incorporating fermented grass pea (Lathyrus sativus) flour – and their ability to describe a sensory profile using a Check-All-That-Apply (CATA) approach. Two different types of cookies (salty and sweet) were developed, differing in the level of substitution of wheat flour by fermented grass pea flour (between 0 and 40%). The cookies were evaluated by two sensory panels of 60 children (8–12 years), who assessed the overall liking using a 7-point facial hedonic scale and the sensory profile of the samples using a CATA ballot with 21 sensory terms previously developed through focus groups with children. Children showed the ability to discriminate the different samples with the hedonic scale and according to their sensory profile. Results revealed that the focusgroup with children is an adequate way to generate CATA ballots and that the CATA approach is adequate to evaluate how children discriminate the sensory profile of food products. Furthermore, the food neophobia level of the children negatively impacted their acceptance of the food products |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021 2021-01-01T00:00:00Z 2022-02-07T10:02:38Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.5/23416 |
url |
http://hdl.handle.net/10400.5/23416 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
ROCHA, C., RIBEIRO, J.C., COSTA LIMA, R., PRISTA, C., RAYMUNDO, A., VAZ PATTO, M.C., CUNHA L.M. (2021) “Application of the CATA methodology with children: qualitative approach on ballot development and product characterization of innovative products”, Food Quality and Preference, 88, 104083 (Published ahead of printing) 10.1016/j.foodqual.2020.104083 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799131171004612608 |