Consumer-consumption characteristics of ready-to-eat sous vide food products within the habitual context of the household
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Food Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100415 |
Resumo: | Abstract Preparing cooked food by sous vide is an alternative for the design of products that permit the consumer to eat quickly and practically, without losing the sensory and nutritional characteristics of foods. This study aimed to determine the sensory properties, the overall liking, and the consumer-consumption characteristics and predispositions regarding ready-to-eat high-nutritional-quality preparations made with locally produced vegetables and cooked by the sous vide technique. A vegetable millefeuille and a chicken and vegetable hamburger were prepared for sensory characterization. Questions related to the consumer's consumption characteristics and predisposition to purchase this type of product were incorporated into the survey. Consumers performed the sensory evaluation in their home, within the habitual living ambience where they consumed their usual diet. The results revealed that most consumers accepted both millefeuille (100 %) and chicken and vegetable hamburger (92 %) and also reported a predisposition for purchasing both preparations (87 % and 84 %, respectively). The main characteristics that made the consumption attractive were quality (95%), market availability (89 %), lack of practical cooking skills (87 %), the price (84 %), the shortness of time invested in preparation (78 %), and the consumer's occupation (73 %). These types of preparations constitute an innovative alternative for the design of products of higher nutritional quality, without ignoring the requirements for their consumption. |
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Brazilian Journal of Food Technology |
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Consumer-consumption characteristics of ready-to-eat sous vide food products within the habitual context of the householdConvenience foodVacuum cookingSensory analysisConsumer opinionAt-home testingLikelihood of buyingAbstract Preparing cooked food by sous vide is an alternative for the design of products that permit the consumer to eat quickly and practically, without losing the sensory and nutritional characteristics of foods. This study aimed to determine the sensory properties, the overall liking, and the consumer-consumption characteristics and predispositions regarding ready-to-eat high-nutritional-quality preparations made with locally produced vegetables and cooked by the sous vide technique. A vegetable millefeuille and a chicken and vegetable hamburger were prepared for sensory characterization. Questions related to the consumer's consumption characteristics and predisposition to purchase this type of product were incorporated into the survey. Consumers performed the sensory evaluation in their home, within the habitual living ambience where they consumed their usual diet. The results revealed that most consumers accepted both millefeuille (100 %) and chicken and vegetable hamburger (92 %) and also reported a predisposition for purchasing both preparations (87 % and 84 %, respectively). The main characteristics that made the consumption attractive were quality (95%), market availability (89 %), lack of practical cooking skills (87 %), the price (84 %), the shortness of time invested in preparation (78 %), and the consumer's occupation (73 %). These types of preparations constitute an innovative alternative for the design of products of higher nutritional quality, without ignoring the requirements for their consumption.Instituto de Tecnologia de Alimentos - ITAL2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100415Brazilian Journal of Food Technology v.25 2022reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.05121info:eu-repo/semantics/openAccessAviles,María VictoriaNaef,Elisa FernandaGómez,María BeatrizAbalos,Rosa Anaeng2022-04-11T00:00:00Zoai:scielo:S1981-67232022000100415Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2022-04-11T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Consumer-consumption characteristics of ready-to-eat sous vide food products within the habitual context of the household |
title |
Consumer-consumption characteristics of ready-to-eat sous vide food products within the habitual context of the household |
spellingShingle |
Consumer-consumption characteristics of ready-to-eat sous vide food products within the habitual context of the household Aviles,María Victoria Convenience food Vacuum cooking Sensory analysis Consumer opinion At-home testing Likelihood of buying |
title_short |
Consumer-consumption characteristics of ready-to-eat sous vide food products within the habitual context of the household |
title_full |
Consumer-consumption characteristics of ready-to-eat sous vide food products within the habitual context of the household |
title_fullStr |
Consumer-consumption characteristics of ready-to-eat sous vide food products within the habitual context of the household |
title_full_unstemmed |
Consumer-consumption characteristics of ready-to-eat sous vide food products within the habitual context of the household |
title_sort |
Consumer-consumption characteristics of ready-to-eat sous vide food products within the habitual context of the household |
author |
Aviles,María Victoria |
author_facet |
Aviles,María Victoria Naef,Elisa Fernanda Gómez,María Beatriz Abalos,Rosa Ana |
author_role |
author |
author2 |
Naef,Elisa Fernanda Gómez,María Beatriz Abalos,Rosa Ana |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Aviles,María Victoria Naef,Elisa Fernanda Gómez,María Beatriz Abalos,Rosa Ana |
dc.subject.por.fl_str_mv |
Convenience food Vacuum cooking Sensory analysis Consumer opinion At-home testing Likelihood of buying |
topic |
Convenience food Vacuum cooking Sensory analysis Consumer opinion At-home testing Likelihood of buying |
description |
Abstract Preparing cooked food by sous vide is an alternative for the design of products that permit the consumer to eat quickly and practically, without losing the sensory and nutritional characteristics of foods. This study aimed to determine the sensory properties, the overall liking, and the consumer-consumption characteristics and predispositions regarding ready-to-eat high-nutritional-quality preparations made with locally produced vegetables and cooked by the sous vide technique. A vegetable millefeuille and a chicken and vegetable hamburger were prepared for sensory characterization. Questions related to the consumer's consumption characteristics and predisposition to purchase this type of product were incorporated into the survey. Consumers performed the sensory evaluation in their home, within the habitual living ambience where they consumed their usual diet. The results revealed that most consumers accepted both millefeuille (100 %) and chicken and vegetable hamburger (92 %) and also reported a predisposition for purchasing both preparations (87 % and 84 %, respectively). The main characteristics that made the consumption attractive were quality (95%), market availability (89 %), lack of practical cooking skills (87 %), the price (84 %), the shortness of time invested in preparation (78 %), and the consumer's occupation (73 %). These types of preparations constitute an innovative alternative for the design of products of higher nutritional quality, without ignoring the requirements for their consumption. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100415 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100415 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1981-6723.05121 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
dc.source.none.fl_str_mv |
Brazilian Journal of Food Technology v.25 2022 reponame:Brazilian Journal of Food Technology instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Brazilian Journal of Food Technology |
collection |
Brazilian Journal of Food Technology |
repository.name.fl_str_mv |
Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br |
_version_ |
1752128702951456768 |