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

MARIA AGUSTINA BORGO; ROSA ANA ABALOS; MARIA VICTORIA AVILES; ELISA FERNANDA NAEF; LILIANA LOUND; MARIA BEATRIZ GÓMEZ

JOURNAL OF FOOD AND NUTRITION RESEARCH

VUP FOOD RESEARCH INST

Lugar: Bratislava; Año: 2023 vol. 62 p. 149 - 159

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 consumer interest and perception. In this context, the objective of the work was to analyze the consumer perception of vacuum frying and a snack made with potatoes and sweet potatoes. A sample of 1070 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 commercial-vegetable-fried snack. Participants associated aspects related to cooking and unfamiliarity with vacuum frying. Likewise, the appearance, sensory and nutritional characteristics were the main aspects that the participants would consider to buy and trying the product, respectively. The acceptability of the fried snack´s colour under vacuum indicated no significant differences with those 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.