Assessing consumer expectations about pizza: A study on celiac and non-celiac individuals using the word association technique

被引：53

作者：

Pontual, I. ^{[1
]}

Amaral, G. V. ^{[2
]}

Esmerino, E. A. ^{[3
]}

Pimentel, T. C. ^{[4
]}

Freitas, M. Q. ^{[3
]}

Fukuda, R. K. ^{[5
]}

Sant'Ana, I. L. ^{[5
]}

Silva, L. G. ^{[1
,6
]}

Cruz, A. G. ^{[1
,6
]}

机构：

[1] Inst Fed Educ Ciencia Tecnol Rio Janeiro IFRJ, Mestrado Profiss Ciencia Tecnol Alimentos PGCTA, BR-20270021 Rio De Janeiro, Brazil

[2] Univ Fed Rural Rio Janeiro UFRRJ, Dept Tecnol Alimentos DTA, BR-23890000 Rio De Janeiro, Brazil

[3] Univ Fed Fluminense UFF, Fac Med Vet, BR-24230340 Niteroi, Rio De Janeiro, Brazil

[4] Inst Fed Parana IFPR, BR-87703536 Paranavai, Parana, Brazil

[5] Inst Fed Educ Ciencia Tecnol Rio Janeiro IFRJ, Dept Matemat & Estat, BR-20270021 Rio De Janeiro, Brazil

[6] Inst Fed Educ Ciencia Tecnol Rio Janeiro IFRJ, Dept Alimentos, BR-20270021 Rio De Janeiro, Brazil

来源：

FOOD RESEARCH INTERNATIONAL | 2017年 / 94卷

关键词：

Word association; Consumers; Pizza; PERCEPTION;

D O I：

10.1016/j.foodres.2017.01.018

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The word association (WA) technique was used to investigate the perception of two groups of consumers (72 celiac and 78 non-celiac individuals; 150 in total) to pizza dough (thick or thin) and the raw material used at the manufacture (cassava flour or rice flour). Different perceptions of the four stimuli were detected by Chi-square test (X-2 = 314.393, p < 0.0001) for both groups. Seven categories were used for both groups: food/composition, health, doubt/uncertainty, novelty, negative feelings, positive feelings, and sensory aspects. The stimulus 'pizza dough made with cassava flour' was associated with the category "food/composition" and the stimuli 'pizza made with rice flour', 'pizza made with cassava flour' and 'thin dough' were associated with "positive feelings". The stimulus 'thick dough' was related only to the category "negative feelings". WA indicated that gluten-free pizza should have thin dough and us cassava flour or rice flour as the raw material. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：1 / 5

页数：5

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