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Type of publication: Tezės kituose recenzuojamuose leidiniuose / Theses in other peer-reviewed publications (T1e)
Field of Science: Agronomija / Agronomy (A001);Ekologija ir aplinkotyra / Ecology and environmental sciences (N012)
Author(s): Czarniecka-Skubina, Ewa;Jeznach, Maria;Kosicka-Gębska, Małgorzata;Jarienė, Elvyra;Danilčenko, Honorata
Title: Optimization of quality in the development of innovative products on the example on corn snacks
Is part of: International scientific conference New trends in food safety and quality [NIFSA] 12-14 June 2019, VMU Agriculture academy. Kaunas : Vytautas Magnus university Agriculture academy, 2019
Extent: p. 43-44
Date: 2019
Keywords: Innovative products;Corn snacks;Sensory quality;Consumer acceptability
ISBN: 9786094674013
Abstract: The aim of this work was to test the prototype of an innovative food product - corn snacks using different sensory evaluation methods in laboratory conditions and consumer assessments. Methods. Laboratory tests and various consumer tests were used to get as much information as possible about acceptation by consumers an innovative product - corn snacks with various additions of flour from: amaranths, Jerusalem artichoke and pumpkin. These plants came from organic farming. Evaluated snacks were without chocolate and with chocolate (black, milk, white) coated. In the laboratory assessment, a qualitative and quantitative descriptive analysis methods were used. Three research methods were used for consumer assessment. In the first one (I), assessed the general liking of corn snacks using the unstructured graphical scale, as well as carried out a survey (n = 107), in which 10 questions were asked, including 5 questions about corn snacks and 5 on the consumer (gender, age, education, place of residence, financial situation). In the second method (II), the Focus group interview was used, conducted according to the scenario by the moderator. Then, the consumers filled out a questionnaire containing 10 questions (3 was about corn snacks and 7 was information on the consumer). In this case, consumers (n = 141) assessed the quality of corn snacks using the unstructured graphical scale. In the third method (III) of consumer assessment (n = 167), surveys and the assessment of liking of corn snacks by hedonic rating scale and ranking method were used. The questionnaire was composed of 6 questions, of which 4 concerned crisps and 2 of the consumer
Affiliation(s): Agronomijos fakultetas
Vytauto Didžiojo universitetas
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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