UMR GMPA, AgroParisTech, INRA, Université Paris-Saclay, Thiverval-Grignon, France.
UMR GENIAL, AgroParisTech, INRA, Université Paris-Saclay, Massy, France.
J Sci Food Agric. 2019 Jun;99(8):3983-3991. doi: 10.1002/jsfa.9624. Epub 2019 Mar 13.
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.
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.
The results of the present study will help provide guidance for innovative plant food design and formulation. © 2019 Society of Chemical Industry.
消费者被鼓励增加饮食中植物蛋白的比例，以维持可持续的食物体系。解决方案可能包括开发富含植物蛋白的食品。然而，只有这些新产品符合消费者的期望和喜好，它们才具有吸引力。在这种情况下，研制了膨化小吃球，以探索消费者对高植物蛋白配方产品喜好和消费障碍的感官驱动因素。按照析因设计方案，开发了 8 种不同的产品，其谷物面粉（大米或小麦）和豌豆粉含量（60%至 90%）有所不同。招募了 80 名杂食者和 72 名弹性素食者来评估这些产品的喜好。此外，根据轮廓法，由经过培训的小组描述他们的感官特性。
谷物类型普遍比豌豆的百分比对喜好的影响更大。然而，无论谷物类型如何，喜好都与豌豆粉含量呈负相关。喜好的主要驱动因素是质地标准（特别是酥脆和蓬松），而风味感知（豌豆、绿色）是接受的障碍。有趣的是，尽管弹性素食者对这类产品的态度与杂食者不同，但消费者的饮食差异很少影响喜好。我们根据消费者的喜好将他们分为三个群体。豌豆味的接受或拒绝可以解释这些群体。尽管大多数消费者拒绝豌豆味，但约 40%的参与者更喜欢豌豆含量最高的产品。
本研究的结果将有助于为创新植物食品的设计和配方提供指导。 © 2019 化学工业协会。
