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Borgo, M. A. – Abalos, R. A. – Aviles, M. V. – Naef, E. F. – Lound, L. H. – Gómez, M. B.
Consumer perception of vacuum frying and a snack made with potatoes and sweet potatoes
Journal of Food and Nutrition Research, 62, 2023, č. 2, s. 149-159

María Agustina Borgo, Institute of Food Science and Technology of Entre Ríos (ICTAER), National Scientific and Technical Research Council – National University of Entre Ríos (CONICET-UNER), Perón 1154, 2820 Gualeguaychú, Argentina; Faculty of Bromatology, National University of Entre Ríos (UNER), Perón 1154, 2820 Gualeguaychú, Argentina. E-mail: maria.borgo@uner.edu.ar

Original article
Received 7 December 2022; 1st revised 13 March 2023; accepted 17 April 2023; published online 15 May 2023

Súhrn: Vacuum frying, a new technology involving an alternative to the conventional process, reduces the fat content and preserves the sensory characteristics of a fried snack. The success of any new product in the market depends on consumer interest and perception. In this context, the objective of the work was to analyse the consumer perception of vacuum frying and a snack made with potatoes and sweet potatoes. A sample of 1070 respondents answered an online survey. Correspondence analysis was applied to visualize the relationship among the categories and the willingness to buy and try the vacuum-fried snack. The results revealed that potato chips were the most frequently consumed commercial vegetable fried snack. Participants associated aspects related to cooking and unfamiliarity with vacuum frying. Likewise, appearance, sensory and nutritional characteristics were the main aspects that the participants would consider at buying and trying the product. The acceptability of the snack’s colour fried under vacuum indicated no significant differences with that fried at atmospheric pressure. It is recommended that the food industry expand the offer of snacks and develop strategies for introducing the products in the market according to consumer expectations.

Kľúčové slová: consumption; word association; food technology; alternative processing technology; vegetables

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