Abstract
Most people tend to think that healthy foods do not taste good. This view could have a negative impact on the taste of the food that people eat for health. However, if health-related information is provided to avoid negative aspects, acceptability may improve. Thus, this study investigated changes in consumers’ sensory perception of thickened beverages before and after the provision of dysphagia-related health information. Sixty young (19–39 years old) and middle-aged (40–64 years old) consumers participated in two experiment sessions conducted one week apart. The first session proceeded without any information and the second provided information about dysphagia and the need for dietary modification before evaluation. Three beverages (orange juice, red bean water, and sports drink) were used in nectar-like (51–350 cP) and honey-like (351–1750 cP) forms; original beverage samples (0%) were used as the control. Consumers were asked about acceptability, liking the flavor, intensity, and general health interest (GHI). An analysis of variance was performed to show the change in flavor rating and acceptability between the two sessions. Although there were age-related differences in response to the samples, thickened beverages were rated as more acceptable, in terms of their characteristics (swallowing, viscosity, and mouthfeel) after the information was provided. There were no significant differences for the 0% samples. The mean GHI values were 3.97 ± 0.85 and 4.81 ± 0.68 for the young and middle-aged groups, respectively. High and low GHI groups were analyzed. The high GHI group showed significant differences in acceptability in the informed evaluation, whereas the low GHI group was not influenced by the information.
Highlights
The importance of health to individuals and society is increasing [1]
Functional foods that promote health may be accompanied by an unpleasant taste, and health information may influence other product-related expectations that indicate a negative impact on taste [2,3,4,5]
This study examined thickened beverages aimed at patients with dysphagia to determine if information provision affected consumer acceptability of the beverage
Summary
Functional foods that promote health may be accompanied by an unpleasant taste, and health information may influence other product-related expectations that indicate a negative impact on taste [2,3,4,5]. When people consume a product, both the intrinsic sensory attributes and extrinsic factors play an important role in the choice probability and liking of products [6]. When extrinsic information is provided, the new information is used in relation to the person’s previous experience and influences the consumption of the food [7,8]. There is a lack of research on how taste and flavor perceptions are changed when information is provided about the disease and health implication of modified dietary form
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