Duckweed as human food. The influence of meal context and information on duckweed acceptability of Dutch consumers
Duckweed as human food. The influence of meal context and information on duckweed acceptability of Dutch consumers
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DOI：
10.1016/j.foodqual.2018.06.005
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发表时间：
2019-01-01
影响因子：
5.3
通讯作者：
Fischer, Arnout R. H.
中科院分区：
文献类型：
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作者：
de Beukelaar, Myrthe F. A.;Zeinstra, Gertrude G.;Fischer, Arnout R. H.
由于其高蛋白含量和环境友好的生产特性，浮萍被认为是人类食品的蛋白质来源。为了成功地将浮萍纳入饮食，应以可接受的方式向消费者展示。本文探讨了西方消费者对浮萍作为人类食物的看法，并调查了在什么情况下，浮萍可以接受的消费者谁不习惯吃it.In第一次访谈研究（N = 10），消费者普遍积极回应浮萍作为人类食物，虽然与浑浊的池塘也出现了。根据受访者的说法，浮萍属于食品类蔬菜。因此，浮萍被认为是最适合在膳食中的蔬菜和绿色的预期。在一个更大的在线调查（N = 669），它被证实，消费者有一个更积极的刻意评价浮萍，更有可能接受一餐与浮萍，如果浮萍是适用于一个合适的膳食。研究还表明，提供有关营养和可持续性益处的信息增加了对合适膳食的深思熟虑的评估和可接受性，但降低了对不合适膳食的评估和可接受性。自动评价积极影响故意评价和可接受性，支持“恶心”的效果，但他们没有不同的膳食应用程序。目前的论文表明，如果应用在符合消费者期望的膳食背景下，假设感官特性如味道是令人满意的，消费者似乎没有大的反对意见，反对在更大的规模引入浮萍作为人类食物。
Duckweed is considered a promising source of protein for human food products due to its high protein content and environmentally friendly production properties. In order to achieve successful inclusion in the diet, duckweed should be presented to consumers in an acceptable way. This paper explores Western consumers' perceptions towards duckweed as human food and investigates in what contexts duckweed could be acceptable to consumers who are not used to eating it. In a first interview study (N = 10), consumers generally responded positively towards duckweed as human food, although associations with turbid ponds also did come up. According to the respondents, duckweed belonged to the food category vegetables. So, duckweed was considered to fit best in meals where vegetables and greens are expected. In a larger online survey (N = 669), it was confirmed that consumers had a more positive deliberate evaluation of duckweed and were more likely to accept a meal with duckweed if duckweed was applied in a fitting meal. It was also shown that providing information about nutritional and sustainability benefits increased deliberate evaluation and acceptability for fitting meals, but decreased it for non-fitting meals. Automatic evaluations positively influenced deliberate evaluation and acceptability, supporting the 'yuck' effect, but they did not differ between the meal applications. The current paper shows that if applied in a meal context that fits with consumer expectations, under the assumption that sensory properties like taste are satisfactory, there appear no major objections from consumers against the introduction of duckweed as human food at a larger scale.