CONSUMER EVALUATION OF A TRADITIONAL FOOD PREPARED IN AN INNOVATIVE MANNER

Lizbeth Salgado-Beltrán; Dena María Jesús Camarena-Gómez; María Elena Robles-Baldenegro; Alma Teresita Velarde-Mendívil

CONSUMER EVALUATION OF A TRADITIONAL FOOD PREPARED IN AN INNOVATIVE MANNER

Lizbeth Salgado-Beltrán, Dena María Jesús Camarena-Gómez^*, María Elena Robles-Baldenegro, Alma Teresita Velarde-Mendívil

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

Abstract

Innovation is one of the most-used positioning strategies in companies. Even when innovation is essential, there is also a trend that revalues everything considered traditional and focuses on products from the region. Therefore, this study aimed to per-form a sensory evaluation of a traditional dish made innovatively. The study was comprised oftwo stages. First, three focus groups were created (N=35), and second, the researchers chose a group of consumers older than 18 years old to perform two hedonic tastings. One tasting was closed, and the other was open, each with two products and different processes. The scoring method was used for each descriptor. The value scale used ranged be¬tween zero (I do not like it at all) and five (I really like it). The findings show that the traditional food was evaluated with higher points in all the attributes regarding product innovation.

Original language	English
Pages (from-to)	145-153
Number of pages	9
Journal	Interciencia
Volume	48
Issue number	3
State	Published - Mar 2023

Bibliographical note

Publisher Copyright:
© 2023 Interciencia Association. All rights reserved.

Keywords

Casserole
Consumer Perception
Consumer Preferences
Food Innovation
Hedonic Tasting
Traditional Food /

Cite this

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title = "CONSUMER EVALUATION OF A TRADITIONAL FOOD PREPARED IN AN INNOVATIVE MANNER",

abstract = "Innovation is one of the most-used positioning strategies in companies. Even when innovation is essential, there is also a trend that revalues everything considered traditional and focuses on products from the region. Therefore, this study aimed to per-form a sensory evaluation of a traditional dish made innovatively. The study was comprised oftwo stages. First, three focus groups were created (N=35), and second, the researchers chose a group of consumers older than 18 years old to perform two hedonic tastings. One tasting was closed, and the other was open, each with two products and different processes. The scoring method was used for each descriptor. The value scale used ranged be¬tween zero (I do not like it at all) and five (I really like it). The findings show that the traditional food was evaluated with higher points in all the attributes regarding product innovation.",

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AU - Salgado-Beltrán, Lizbeth

AU - Camarena-Gómez, Dena María Jesús

AU - Robles-Baldenegro, María Elena

AU - Velarde-Mendívil, Alma Teresita

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KW - Casserole

KW - Consumer Perception

KW - Consumer Preferences

KW - Food Innovation

KW - Hedonic Tasting

KW - Traditional Food /

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ER -

CONSUMER EVALUATION OF A TRADITIONAL FOOD PREPARED IN AN INNOVATIVE MANNER

Abstract

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Keywords

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