Effect of serving plate types and color cues on liking and purchase intent of cheese-flavored tortilla chips
dc.contributor.author | Gurdian, CE | |
dc.contributor.author | Torrico, Damir | |
dc.contributor.author | Li, B | |
dc.contributor.author | Prinyawiwatkul, W | |
dc.coverage.spatial | Switzerland | |
dc.date.accessioned | 2021-05-11T01:36:27Z | |
dc.date.available | 2021-04-17 | |
dc.date.issued | 2021-04 | |
dc.date.submitted | 2021-04-14 | |
dc.description.abstract | Foods’ overall liking (OL) and purchase intent (PI) are influenced by visual inputs, such as color cues and serving plate types. Cheese-flavored tortilla chips (CFTC) from two formulations (A and B) with a noticeable color difference (∆E = 4.81) were placed on different serving plates (plastic, foam, and paper) and presented monadically to N = 83 consumers using a randomized/balanced block design in two sessions. Consumers evaluated likings of overall visual quality, color, crunchiness, saltiness, overall flavor (OF), and OL using a 9-point-hedonic scale, attribute appropriateness on a 3-point-just-about-right (JAR) scale, and PI using a binomial (Yes/No) scale. Color differences between A and B influenced crunchiness and saltiness liking and perception, which together with OF liking and formulation, mainly determined OL of CFTC. Although having similar fracturability (N) and sodium content, formulation A had higher crunchiness and saltiness likings. PI was influenced by crunchiness, saltiness, and OF liking with 37, 49, and 60% increases in PI odds per liking-unit increase, respectively. Plate type had minimal effect on the sensory liking of CFTC. The brighter and less-yellow color of CFTC could positively influence liking of crunchiness and saltiness, which significantly contributed to OL and PI. These findings are useful to understand consumers’ acceptability and perception of foods when varying visual inputs. | |
dc.format.extent | 18 pages | |
dc.format.medium | Electronic | |
dc.identifier | foods10040886 | |
dc.identifier | https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000643011400001&DestLinkType=FullRecord&DestApp=WOS_CPL | |
dc.identifier.doi | 10.3390/foods10040886 | |
dc.identifier.eissn | 2304-8158 | |
dc.identifier.issn | 2304-8158 | |
dc.identifier.other | RR3OG (isidoc) | |
dc.identifier.other | 33920697 (pubmed) | |
dc.identifier.uri | https://hdl.handle.net/10182/13781 | |
dc.language.iso | en | |
dc.publisher | MDPI | |
dc.relation | The original publication is available from MDPI - https://doi.org/10.3390/foods10040886 - http://dx.doi.org/10.3390/foods10040886 | |
dc.relation.isPartOf | Foods | |
dc.relation.uri | https://doi.org/10.3390/foods10040886 | |
dc.rights | © 2021 by the authors. Licensee MDPI, Basel, Switzerland. | |
dc.rights.ccname | Attribution | |
dc.rights.ccuri | https://creativecommons.org/licenses/by/4.0/ | |
dc.subject | serving plate | |
dc.subject | color cue | |
dc.subject | liking | |
dc.subject | purchase intent | |
dc.subject | tortilla chips | |
dc.subject.anzsrc2020 | ANZSRC::300602 Food chemistry and food sensory science | |
dc.subject.anzsrc2020 | ANZSRC::350602 Consumer-oriented product or service development | |
dc.subject.anzsrc2020 | ANZSRC::3006 Food sciences | |
dc.subject.anzsrc2020 | ANZSRC::3106 Industrial biotechnology | |
dc.title | Effect of serving plate types and color cues on liking and purchase intent of cheese-flavored tortilla chips | |
dc.type | Journal Article | |
lu.contributor.unit | LU | |
lu.contributor.unit | LU|Agriculture and Life Sciences | |
lu.contributor.unit | LU|Agriculture and Life Sciences|WFMB | |
lu.identifier.orcid | 0000-0003-1482-2438 | |
pubs.article-number | 886 | |
pubs.issue | 4 | |
pubs.publication-status | Published | |
pubs.publisher-url | http://dx.doi.org/10.3390/foods10040886 | |
pubs.volume | 10 |
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