Seafood Flavor Perception, Liking, Emotion, and Purchase Intent of Coated Peanuts as Affected by Coating Color and Hydrolyzed Squid Peptide Powder
| Autor: | Pattraporn Sukkhown, Tantawan Pirak, Witoon Prinyawiwatkul, Pitchayapat Chonpracha, Ryan Ardoin |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Adult
Male Arachis Food Handling Emotions Color Intention engineering.material Young Adult Hydrolysis Ingredient Coating biology.animal Animals Humans Flavor perception Food science Aroma Flavor Squid biology Chemistry Decapodiformes Taste Perception food and beverages Consumer Behavior Middle Aged biology.organism_classification Flavoring Agents Smell Odorants engineering Female Wine tasting Powders Peptides Food Science |
| Zdroj: | Journal of Food Science. 84:1570-1576 |
| ISSN: | 1750-3841 0022-1147 |
| DOI: | 10.1111/1750-3841.14638 |
| Popis: | This study evaluated effects of green compared with brown coating colors and varying levels of hydrolyzed squid peptide powder (HSP) on seafood flavor perception, sensory liking, emotions, and purchase intent (PI) of coated peanuts. Dried squid head was enzymatically hydrolyzed to produce HSP, which was then incorporated into peanut coating material at 0%, 0.89%, 1.78%, and 2.66% levels. Green-coated peanuts (GCP) and brown-coated peanuts (BCP) were produced and tested with U.S. consumers. A 2-AC test (N = 100 consumers) was used to determine effects of coating colors on expected/perceived seafood flavor intensity of GCP compared with BCP at an equal HSP level based separately on looking, smelling, and tasting. Only tasting produced perceptual differences, at 1.78% and 2.66% HSP, with stronger seafood flavor intensity observed for GCP. Consumer testing (N = 160) yielded low mean seafood aroma liking scores for BCP (4.04) and GCP (4.13) at 2.66% HSP. The emotion "disgusted" was most affected by HSP addition for GCP. Presenting consumers with health benefit information (HBI) increased positive PI from 62.5% to 81.25% for BCP at 1.78% HSP, which had higher mean overall liking scores (6.05 before HBI, 6.24 after HBI) than 2.66% HSP samples. Overall liking was a significant predictor for positive PI with odds ratios of 1.52 to 2.20. Overall, green color and HSP addition levels of the coating inserted negative effects on liking, emotion, and PI of coated peanuts. This study demonstrated that HSP made from byproduct of squid processing could be successfully incorporated into coated peanuts, supporting the concept of sustainability of food supply. PRACTICAL APPLICATION: In this study, the functional peptide ingredient made from squid head, a byproduct from seafood industry, was incorporated into coated peanuts. Effects of different coating colors (green compared with brown) and varying levels of hydrolyzed squid peptide powder on consumers' seafood flavor perception, liking, emotions, and purchase intent of seasoned coated peanuts were clearly observed. The color of the coating material played an important visual cue that influenced product liking. Presenting consumers with health benefit information increased overall liking and positive purchase intent of the samples. Multisensory interactions of color and seafood aroma/flavor in these products should be further optimized. |
| Databáze: | OpenAIRE |
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