Abstract
Abstract Six Brazilian commercial brands of snack bars were chosen to evaluate the importance of packaging, highlighting the potential of health claims on the acceptability of them. One hundred and two consumers evaluated bars in three sessions of acceptance test, using a nine-point hedonic scale: the first with no information about the product, the second containing the packaging of the product and the last with information on health-related claims associated with the consumption of the bar. A Randomized Complete Block Design structured the experiment. The results were analyzed using frequency distribution, internal preference mapping, ANOVA and Tukey test (p ≤ 0.05). In the blind test, the lower mean acceptance of the seed and protein bars showed the need for sensorial improvement. In the packaging test, the difference between the means show that the packaging of the bars evaluated did not differ on acceptance, differing only from the protein bar. Test with the information showed that information of health claims, for the most part, can positively influence sensory acceptance, even if in some cases there is no sensory pleasure.
Highlights
Snack bars represent a specific category associated to the home consumption out, which grows on average 2% per year throughout the world (Nielsen, 2016)
The comparison between the blind test and the test with the information reveal an increase in the percentage of consumers who liked the snack bars (Figure 1)
“high omega-3 content” and “low in sodium” stood out, whitch means that consumers of snack bars may be more engaged, limiting the consumption of foods that are high in sodium and interested in products with satisfactory levels of omega-3
Summary
Snack bars represent a specific category associated to the home consumption out, which grows on average 2% per year throughout the world (Nielsen, 2016). From 2013 to 2014, the average growth of the category of cereal bars in Brazil was 7.5% in volume (Souza, 2014). Brazil is the fourth largest market for healthy products since the year of 2014 (DATAMARK, 2015). Snack bars category include nutrient-poor products, a lot has been done to introduce new varieties and bioactive components (Pinto et al, 2017), including lentils, soy bean-wheat, oats, brown rice, lentils, flaxseed, sesame or quinoa, with a good sensory acceptability already tested (Aliani et al, 2011; Aramouni & Abu-Ghoush, 2011; Ryland et al, 2010; Suhem et al, 2015). Snack bars category include nutrient-poor products, a lot has been done to introduce new varieties and bioactive components (Pinto et al, 2017), including lentils, soy bean-wheat, oats, brown rice, lentils, flaxseed, sesame or quinoa, with a good sensory acceptability already tested (Aliani et al, 2011; Aramouni & Abu-Ghoush, 2011; Ryland et al, 2010; Suhem et al, 2015). Bamford (2016) points out that, in addition to the increasing inclusion of different nuts varieties in the snack bars composition, it will soon be possible to observe a wider insertion of vegetables as an industry strategy to further boost the snack industry
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