CONSUMER-CONSUMPTION CHARACTERISTICS ON READY-TO-EAT SOUS VIDE FOOD PRODUCTS WITHIN THE HABITUAL CONTEXT OF THE HOUSEHOLD

AVILES, MARÍA VICTORIA; NAEF, ELISA FERNANDA; GÓMEZ, BEATRIZ; ABALOS, ROSA ANA

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY

Instituto de Tecnologia de Alimentos

Año: 2022

1516-7275

Preparations cooked by sous vide are an alternative for the design of products thatpermit the consumer to eat quickly and practically, without losing the sensory and nutritionalcharacteristics of foods. The objective of this study was to determine the sensory properties,the overall liking, and the consumer-consumption characteristics and predispositionsregarding ready-to-eat high-nutritional-quality preparations made with locally producedvegetables and cooked by the technique sous vide. A vegetable millefeuille and a chickenand-vegetable hamburger were prepared for sensory characterization. Questions related to the consumer´s consumption characteristics and predisposition to purchase this type ofproduct were incorporated into the survey. Consumers performed the sensory evaluation intheir home, within the habitual living ambience where they consumed their usual diet. Theresults revealed that most consumers accepted both millefeuille (100 %) and hamburger(92 %) and also reported a predisposition for purchasing both preparations (87 % and 84%, respectively). The main characteristics that made the consumption attractive were quality(95%), market availability (89 %), lack of a need for culinary skills (87 %), the price (84 %),the shortness of time invested in preparation (78 %), and the consumer´s occupation (73%). These types of preparations constitute an innovative alternative for the design ofproducts of higher nutritional quality, without ignoring the requirements for theirconsumption.