Vehmas Kaisa, Calton Alex, Grenman Katri, Aisala Heikki, Sozer Nesli, Nordlund Emilia
VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044 VTT, Finland.
Foods. 2020 Oct 13;9(10):1454. doi: 10.3390/foods9101454.
The aim of the study was to evaluate consumer perceptions toward customized snacks produced with a Healthy Snack Machine (HSM) prototype, at-site of the purchase and consumption. The present study had a multi-disciplinary approach including both snack product and HSM development (hardware and user interface). Snack development included both instrumental (viscosity, colloidal stability) and sensory characterization (by trained sensory ( = 10) and consumer ( = 55) panels) of spoonable and drinkable, oat- and dairy-based snack products, fortified with protein and/or dietary fiber. The protein and fiber addition reduced viscosity in spoonable products but did not affect the consistency of drinkable samples. Oat-based samples differed from dairy-based in multiple attributes in sensory profiling. In consumer sample testing, sample odor and taste were the most and least preferred aspects, respectively. In the snack machine testing, a qualitative consumer study ( = 33) showed that the HSM was easy to use, the user interface was clear, the ordering process was quick, and the participants were interested in using the HSM in the future. The snack choices (spoonable/drinkable and dairy/oat base) made by the consumers were distributed equally, but the berry-flavor was preferred over cocoa and vanilla. The most common HSM usage scenarios were "between work/school and hobbies" and "in transit from one place to another".
本研究的目的是评估消费者在购买和消费现场对使用健康零食机（HSM）原型制作的定制零食的看法。本研究采用多学科方法，包括零食产品和HSM开发（硬件和用户界面）。零食开发包括对可勺食和可饮用的、以燕麦和乳制品为基础、添加了蛋白质和/或膳食纤维的零食产品进行仪器分析（粘度、胶体稳定性）和感官特性分析（由经过培训的感官评价小组（n = 10）和消费者小组（n = 55）进行）。添加蛋白质和纤维降低了可勺食产品的粘度，但不影响可饮用样品的稠度。在感官分析中，基于燕麦的样品在多个属性上与基于乳制品的样品不同。在消费者样品测试中，样品的气味和味道分别是最受喜爱和最不受喜爱的方面。在零食机测试中，一项定性消费者研究（n = 33）表明，HSM易于使用，用户界面清晰，订购过程快捷，参与者未来有兴趣使用HSM。消费者做出的零食选择（可勺食/可饮用以及乳制品/燕麦基底）分布均匀，但浆果味比可可味和香草味更受欢迎。最常见的HSM使用场景是“在工作/学习和爱好之间”以及“在从一个地方到另一个地方的途中”。
