Measuring university students’ beliefs toward healthy snack selection

Lambert, L.; Mann, Georgianna; Partacz, Megan; Jurss, Mariana A

doi:10.1080/07448481.2020.1732987

Cited by 4 publications

(2 citation statements)

References 53 publications

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“…While snacking behavior is often associated with an unhealthy diet and raises concerns about diet quality (Lambert, Mann, Partacz, & Jurss, 2020; Sogari et al., 2018), in the Western market, cereal bars are viewed as “healthy” alternatives to more traditional confections (Bower & Whitten, 2000). The versatility of the cereal bars ingredient formulations (Salazar et al., 2019) allows the ready adoption of an ingredient, such as BSG.…”

Section: Resultsmentioning

confidence: 99%

Impact of sustainability and nutritional messaging on Italian consumers’ purchase intent of cereal bars made with brewery spent grains

Stelick

Sogari

Rodolfi

et al. 2021

Journal of Food Science

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This work focuses on the reuse of brewery spent grains (BSGs), the most abundant by‐product of the beer industry, today mainly used as animal feed. BSGs are rich in fibers and proteins as well as phenolic compounds, all of which are beneficial for human nutrition. Cereal bars containing 12% BSG were formulated and characterized instrumentally. Moreover, 159 panelists representative of young Italian consumers evaluated the bars in a central location test, along with a commercial cereal bar. Products were first evaluated blind, and then in an informed condition where additional product‐specific nutritional and sustainability information was revealed, thus the purchase intent was determined. While the control product outperformed the BSG bar in most of the hedonic and sensory measures, the BSG sample was perceived as “natural/made with natural ingredients” by a significantly higher number of panelists (49%) compared to the control (30%). Additionally, even in the lower performing formulation, a significant positive effect on purchase intent was observed when providing either nutrition (fiber content) or sustainability (use of upcycled ingredients) information. The acceptable price range for the BSG and the commercial bar was very similar, whereas the optimal pricing point for the BSG was lower than the control. For the BSG product, sustainability information had significantly higher impact on purchase intent than nutrition‐based information. Results highlight the importance of understanding consumer attitudes toward upcycling and the use of byproducts as ingredients in new food formulations. Practical Application Results show how providing information on product nutrition and sustainability can increase purchase intent in the context of a cereal bar containing upcycled ingredients. The findings of this study can help food and consumer researchers to develop acceptable products that include BSG as an ingredient, potentially replacing other cereals in the recipe. The use of this brewery by‐product could add value to the beer supply chain and to the final product as well, being also aligned with the current market trend of sustainability and functional health benefits.

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Section: Resultsmentioning

confidence: 99%

Impact of sustainability and nutritional messaging on Italian consumers’ purchase intent of cereal bars made with brewery spent grains

Stelick

Sogari

Rodolfi

et al. 2021

Journal of Food Science

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“…The food market has grown significantly in recent times, especially in term of "clean label" healthy snacks [1]. Modern applied food science and technology allows to process food products with reduced fat and sugar content, as well as dedicated to those following vegetarian and vegan lifestyles [2]. Special group of consumers need to have dedicated diet according to gluten intolerance or celiac disease, that causes adverse symptoms after eating gluten-containing foods.…”

Section: Introductionmentioning

confidence: 99%

Corn-Based Gluten-Free Snacks Supplemented with Various Dried Fruits: Characteristics of Physical Properties and Effect of Variables

Różańska-Boczula,

Wójtowicz,

Piszcz

et al. 2023

Applied Sciences

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The market of extruded products is constantly growing and the incorporation of fruit items into their recipe, can made a crisp snack product a healthy one of acceptable flavor. The subject of this work is the evaluation of the effects of production screw speed, fruit type and amount on selected physical properties (expansion index, bulk density, water absorption and solubility, texture profile and color balance) of corn-based gluten-free crisps supplemented with various amounts (0–20%) of dried fruits (apple, white mulberry, goji berry, elderberry, blackberry) processed at variable screw speeds (80, 100 and 120 rpm). This work demonstrates that it is possible to obtain marketable extruded snacks with natural color coming from the incorporated dried fruits and with adequate expansion and texture if addition was up to 10% of all the tested fruits. Moreover, very good aeration, crispy texture and acceptable natural color was found if dried elderberry and blackberry were added to snacks even at 15 and 20%. Application of 15 or 20% of apple, white mulberry and goji berries showed similar color profiles and caused decrease in texture and expansion of snacks. The rotational screw speed effect differs significantly only in hardness and cutting force of the supplemented corn crisps.

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