Blasi Emanuele, Rossi Eleonora Sofia, Pietrangeli Roberta, Nasso Marco, Cicatiello Clara, Palombieri Samuela, Sestili Francesco
Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo del Lellis snc, 01100 Viterbo, Italy.
Department of Economics, Engineering, Society and Business Organization (DEIM), University of Tuscia, Via del Paradiso 47, 01100 Viterbo, Italy.
Foods. 2024 May 31;13(11):1731. doi: 10.3390/foods13111731.
An increasing number of individuals are eating out due to work and study commitments. This trend directly influences people's food choices, especially those who frequently rely on snacks and pre-packaged foods. Consuming these foods can lead to long-term health consequences. Adding functional foods to vending machines could lead to healthier choices. Our aim is to evaluate the acceptability and willingness to pay (WTP) of workers and students for a snack pack of novel functional biscuits (FBs) made with high amylose contents. We found that the experimental flour used is effective in preventing various non-communicable diseases; two phases of analysis were carried out on 209 participants. The participants blindly tested the products and only after the sensory evaluation were they informed about the biscuits' health contents. Firstly, the blind investigation highlighted the acceptability of the FBs compared to the conventional biscuits. Secondly, the finite mixture model on WTP revealed that some consumers are interested in the health benefits associated with high-amylose test blends and others are focused on hedonistic taste. The design of a communication strategy and industry approach should aim to assist consumers in comprehending the health benefits and sensory aspects of novel functional foods available on the market.
由于工作和学习任务，越来越多的人选择外出就餐。这一趋势直接影响人们的食物选择，尤其是那些经常依赖零食和预包装食品的人。食用这些食品会导致长期的健康问题。在自动售货机中添加功能性食品可能会带来更健康的选择。我们的目的是评估工人和学生对一种用高直链淀粉含量制成的新型功能性饼干（FBs）零食包的可接受性和支付意愿（WTP）。我们发现所使用的实验面粉对预防各种非传染性疾病有效；对209名参与者进行了两个阶段的分析。参与者对产品进行盲测，只有在感官评价之后才告知他们饼干的健康成分。首先，盲测调查突出了与传统饼干相比，功能性饼干的可接受性。其次，关于支付意愿的有限混合模型表明，一些消费者对高直链淀粉测试混合物带来的健康益处感兴趣，而另一些消费者则关注享乐主义口味。沟通策略和行业方法的设计应旨在帮助消费者理解市场上新型功能性食品的健康益处和感官特性。
