Open AccessAmaranth Microgreens as a Potential Ingredient for Healthy Salads: Sensory Liking and Purchase Intent
Author(s) -
Aimeé Domínguez-Domínguez,
José Andrés HerreraCorredor,
Adrián Argumedo-Macías,
Emmanuel de Jesús RamírezRivera,
Erika López-Aranda,
Anabel Romero-Cruz,
Mirna LópezEspíndola
Publication year - 2021
Publication title -
agro productividad
Language(s) - English
Resource type - Journals
ISSN - 2594-0252
DOI - 10.32854/agrop.v14i4.1933
Subject(s) - amaranth , ingredient , food science , aftertaste , population , mathematics , flavor , medicine , biology , environmental health
Objective: To identify liking, acceptability, and purchase intent of salads prepared from amaranth microgreens in a mixture with lettuce and carrots.Design/Methodology/Approach: Seven formulations of amaranth microgreens, lettuce, and carrots were made. The study was conducted through a centralized location consumer study. The level of liking was measured with a 9-point hedonic scale, while acceptability and purchase intent were measured with a binomial scale.Results: In general, consumers indicated that they liked salad samples within a range of 6 (liked slightly) and 7 (liked moderately). Formulation 7 (with the highest proportion of carrot) was pleasant to the consumer in aftertaste, flavor, and overall liking. Formulation 3 (a balanced mixture of its three ingredients) was liked in its attributes: colors, texture, appearance, and smell. Overall liking had a significant impact on purchase intent.Study Limitations/Implications: Study results represent only the segment of the surveyed population, most of which are young people between 18 and 25 years old (60%).Findings/Conclusions: Amaranth aroma can impact the liking of amaranth microgreen-based salads without causing rejection. The use of carrots in combination with amaranth microgreens can improve the acceptability of salads. Salad formulations with amaranth proportions of 22 to 33.3% have more opportunity in their purchase intent.