Consumer acceptance and sensory drivers of liking for high plant protein snacks

• Published in: Journal of the science of food and agriculture 2019-06, Vol.99 (8), p.3983-3991
• Main Authors: Saint‐Eve, Anne, Granda, Pablo, Legay, Guillaume, Cuvelier, Gérard, Delarue, Julien
• Format: Article
• Language: English
• Subjects: Adult; Chemical and Process Engineering; Clusters; Color; Consumer Behavior; Consumers; Diet; Engineering Sciences; Extrusion; Factorial design; Female; Flavor; Flavoring Agents - chemistry; Flavoring Agents - metabolism; Flavors; Flour; Food; Food engineering; Food Handling; Humans; Life Sciences; Male; Omnivores; Organic chemistry; Oryza - chemistry; Oryza - metabolism; perception; Pisum sativum - chemistry; Pisum sativum - metabolism; Plant Proteins - chemistry; Plant Proteins - metabolism; preferences; Profile method (forecasting); Proteins; pulse; Sensory evaluation; Sensory properties; Snacks - psychology; Sustainable food systems; Taste; Triticum - chemistry; Triticum - metabolism; Wheat
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.9624

BACKGROUND Consumers are being encouraged to increase the proportion of plant protein in their diet to tend to a sustainable food system. Solutions could include developing a food rich in plant protein. However, these new products have an interest only if they are in accordance with expectation and the liking of consumers. In this context, extruded snack balls were developed to explore the sensory drivers of liking and barriers to consumption of formulated products with a high level of plant proteins. Eight different products varying in the type of cereal flour (rice or wheat) and pea flour content (from 60% to 90%) were developed following a factorial design. Eighty omnivore and 72 flexitarian consumers were recruited to evaluate the liking of these products. In addition, their sensory properties were described by a trained panel according to a profile method. RESULTS The cereal type had globally more influence on liking than the percentage of pea. However, liking was inversely correlated with pea flour content, regardless of the cereal type. The main drivers of liking are texture criteria (in particular crispy and puffy), whereas flavor perception (pea, green) constitutes a barrier to acceptance. Interestingly, very few differences of liking were observed depending on the diet of consumers even though the attitudes of flexitarian'towards such type of products differed from those of omnivores. We identified three clusters of consumers based on their preferences. Pea flavor acceptance or rejection could explain these clusters. Although most consumers rejected pea flavor, approximately 40% of the participants preferred the products with highest pea content. CONCLUSION The results of the present study will help provide guidance for innovative plant food design and formulation. © 2019 Society of Chemical Industry