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Do Consumers Change Their Perception of Liking, Expected Satiety, and Healthiness of a Product If They Know It Is a Ready-to Eat Meal?

Authors :
Laura Laguna
Amparo Tárrega
María Belén Linares
María Dolores Garrido
Susana Fiszman
Beatriz Gómez
Ministerio de Economía y Competitividad (España)
Source :
Digital.CSIC. Repositorio Institucional del CSIC, instname, Foods, Volume 9, Issue 9, Foods, Vol 9, Iss 1257, p 1257 (2020)
Publication Year :
2020
Publisher :
Multidisciplinary Digital Publishing Institute, 2020.

Abstract

© 2020 by the authors.<br />A ready-to-eat meal is a prepared meal within a container or package that requires little preparation or heating before consumption. Despite ready-to-eat meals being widely consumed, to date, little information is available on the consumers’ perceptions of such products in comparison to a homemade meal. Thus, three groups of eighty participants took part in the present study; each group evaluated five ready-to-eat meals (Pasta, Meatballs, Salad, Beans, and a Sandwich) using one of the following conditions: (i) observation of the packaging, (ii) observation of the meal on a plate (photographs), and (iii) tasting the ready-to-eat product with the packaging being presented alongside the meal. Consumers were asked about their liking, satiety, and healthiness perception. The results showed that both the ready-to-eat pack and sensory quality of the product highly impact liking and healthiness perceptions. Being a ready-to-eat meal in a pack has a negative impact on liking expectations of the meal; however, the sensory quality can either counteract these effects or increase them. Expected satiety of meals depends on the type of meal and varies slightly according to the evaluation condition.<br />Authors are grateful to the Spanish Ministry of the Economy and Competitiveness for financial support (project AGL-2016-75403-R) (support of EU FEDER funds).

Details

Database :
OpenAIRE
Journal :
Digital.CSIC. Repositorio Institucional del CSIC, instname, Foods, Volume 9, Issue 9, Foods, Vol 9, Iss 1257, p 1257 (2020)
Accession number :
edsair.doi.dedup.....dc1fe93844b916271652b13049259d10