Consumer Perception as a Criterion for Process Design
The design of new food needs to be consumer centric. To tackle this approach, this chapter starts by understanding human food perception, a process that starts with sensation detection and information process, where individual’s characteristics like knowledge, previous experiences, or attitudes, among others, play a crucial role. To characterise food sensory properties, newly available rapid consumer methods for obtaining sensory profiles of food products could be used. In addition, it is important to study how the sensory properties of food evolve along the whole mastication process, providing information about the food structural changes from the first bite to the swallowing; this will help optimise the design of food properties and structure. Food structure refers to the three-dimensional arrangement of food molecules, which is vital in perception, especially when designing new food products with complex sensations like creaminess, mouth-coating, texture, and sound properties. Therefore, current new food designs based on fat and sugar reduction, and gluten-free formulation are also approached from this structural aspect. Furthermore, food design needs to incorporate the consumers’ current concerns like functional properties or sustainable foods.
| Main Authors: | , , |
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| Format: | capítulo de libro biblioteca |
| Published: |
Springer Nature
2022
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| Subjects: | Consumer, Perception, Food oral processing, Ingredients replacement, Food design, |
| Online Access: | http://hdl.handle.net/10261/333083 |
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