Open AccessSnacks ́s characteristics and functional components for young and adult consumers in Metropolitan Lima
Author(s) -
Odette Santos,
Luís Ricardo Dávila,
Tarsila Tuesta,
Luz Eufemia López Ráez
Publication year - 2022
Publication title -
agroindustrial science
Language(s) - English
Resource type - Journals
eISSN - 2226-2989
pISSN - 2079-6552
DOI - 10.17268/agroind.sci.2022.01.10
Subject(s) - metropolitan area , nothing , perception , flavor , food science , mathematics , container (type theory) , psychology , medicine , chemistry , materials science , composite material , philosophy , epistemology , pathology , neuroscience
The objective was to determine the characteristics of the snacks that young people and adults consume in Metropolitan Lima, as well as the components to add in the design of functional snacks, a survey was used aimed at the participants expressing their perception for the following attributes: Appearance, flavor, price, functional components to add to these foods and the heat treatment that they mustaccept. A scale from 0 to 3 was used to assess liking, thus zero equals nothing, one equals little, two equals medium and three equals a lot. For the appearance, 39,1% moderately like the laminates, as well as 36,1% the defined shape, which reached 59,6%for those with a higher level. It was determined that 21,6% like salty, 14,2% spicy and 12,4% sweet. The respondents reported that 49,4% are willing to pay S/0,85 for an 85 g container, being the functional components to add that indicate 43,79% protein, 21,57% fiber, 18,95 % calcium and 13,73% iron. The toasted snacks presented medium and superior liking, being their hardness accepted.