Familiarity, attitudes and behaviours as key factors to explore plantain and amaranth flours as potential ingredients for sandwich bread

Abstract

AbstractThe objective was to identify the familiarity, attitudes and behaviours of consumers regarding amaranth and plantain‐based foods focusing on sandwich bread (SB). A total of 221 responses from Mexican consumers were collected using a questionnaire implemented in Google® Forms. Results showed that consumers were more familiar with foods based on amaranth (95%) than plantain (36%). A significant relationship (P < 0.05) of gender and familiarity with health implications of SB consumption was found. Women were aware of health implications, whereas men were not. Age had an important relationship with the emotions elicited from the consumption of SB. Younger participants indicated that they feel calm and older participants guilty. Age and gender are potential factors to guide the development of the SB formulation as a viable proposal to diversify products based on plantain and amaranth flours.