Consumer perception of vacuum frying and a snack made with potatoes and sweet potatoes

BORGO, MARÍA AGUSTINA; ABALOS, ROSA ANA; AVILES MARÍA VICTORIA; NAEF, ELISA FERNANDA; LOUND, LILIANA HAYDEE; GÓMEZ, MARÍA BEATRIZ

JOURNAL OF FOOD AND NUTRITION RESEARCH

VUP FOOD RESEARCH INST

Lugar: Bratislava; Año: 2023

1336-8672

Vacuum frying, a new technology involving an alternative to the conventional process, reduces the fat content and preserves the sensory characteristics of a fried snack. The success of any new product in the market depends on consumerinterest and perception. In this context, the objective of the work was to analyse the consumer perception of vacuum frying and a snack made with potatoes and sweet potatoes. A sample of 1 070 respondents answered an online survey.Correspondence analysis was applied to visualize the relationship among the categories and the willingness to buy and try the vacuum-fried snack. The results revealed that potato chips were the most frequently consumed commercialvegetable fried snack. Participants associated aspects related to cooking and unfamiliarity with vacuum frying. Likewise, appearance, sensory and nutritional characteristics were the main aspects that the participants would consider at buying and trying the product. The acceptability of the snack?s colour fried under vacuum indicated no significant differences with that fried at atmospheric pressure. It is recommended that the food industry expand the offer of snacks and develop strategies for introducing the products in the market according to consumer expectations.