SENSORY APPEAL ATTRIBUTES AND CONSUMER ACCEPTANCE OF PASTA FROM BLENDED FINGER MILLET FLOUR IN RESTAURANTS IN NAIROBI, KENYA
Abstract
Abstract
The main purpose of this paper was to investigate the influence of sensory appeal attributes on the acceptability of pasta made from blended finger millet flour, guided by the principles of Consumer Perception Theory. To assess consumer acceptance, data were collected from 356 respondents selected purposively from a target population of 15,840 customers across eight restaurants in Nairobi. Questionnaires were utilized to gather information, and the data were subsequently analyzed using multiple linear regression techniques. The analysis demonstrated that the sensory attributes of finger millet flour pasta (FMFP), including taste, aroma, texture, and visual appeal, accounted for 40.6% of the variation in pasta acceptability. The results indicated that these specific sensory characteristics significantly influenced consumer acceptance. Therefore, the study concludes that these findings underscore the critical role sensory appeal plays in shaping consumer preferences for FMFP. Moreover, the study has significant policy implications, highlighting the need for strategies that promote the incorporation of sensory enhancements in food product development to boost consumer acceptance and foster market growth.
Keywords: Sensory Appeal Attributes, Acceptability, Pasta, Finger Millet Flour
References
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Tuorila, H., & Recchia, A. (2014). Sensory perception and other factors affecting consumer choice of olive oil. In Olive Oil Sensory Science (pp. 55-80).
Wee, C. S., Ariff, M. S. B. M., Zakuan, N., Tajudin, M. N. M., Ismail, K., & Ishak, N. (2014). Consumers’ perception, purchase intention and actual purchase behavior of organic food products. Review of Integrative Business and Economics Research, 3, 378.
Yang, S. (2020). The utilisation of potato flour in pasta production: The effect of starch-protein interactions on the physical chemical properties, and in vitro digestion behaviour, of potato enriched pasta (Doctoral dissertation, Lincoln University).
Bangsa, A. B., & Schlegelmilch, B. B. (2020). Linking sustainable product attributes and consumer decision-making: Insights from a systematic review. Journal of Cleaner Production, 245, Article 118902.
Bolha, A., Blaznik, U., & Korošec, M. (2021). Influence of intrinsic and extrinsic food attributes on consumers’ acceptance of reformulated food products: A systematic review. Slovenian Journal of Public Health, 60(1), 72.
Cardona, M., Izquierdo, D., Barat, J. M., & Fernández-Segovia, I. (2023). Intrinsic and extrinsic attributes that influence choice of meat and meat products: Techniques used in their identification. European Food Research and Technology, 249, 2485-2514.
Chen, J., Khandelwal, N., Liu, Z., & Funami, T. (2013). Influences of food hardness on the particle size distribution of food boluses. Archives of Oral Biology, 58, 293-298.
Cho, M. J., & Kim, H. S. (2024). Characterization of potato starch-high amylose rice starch blend as a substitute for acetylated potato starch in long-life noodles. Food Science and Biotechnology, 1-9.
Costa, E., Collier, E. S., & Niimi, J. (Eds.). (2024). Methodologies in sensory and consumer sciences for the evaluation of seafood products. In Handbook of Seafood and Seafood Products Analysis (pp. 523-542). CRC Press.
Deliza, R., & Ares, G. (2018). Consumer perception of novel technologies. In Fruit Preservation: Novel and Conventional Technologies (pp. 1-20).
Dhaliwal, A., Singh, D. P., & Paul, J. (2020). The consumer behavior of luxury goods: A review and research agenda. Journal of Strategic Marketing, 1-27.
Feldmann, C., & Hamm, U. (2015). Consumers’ perceptions and preferences for local food: A review. Food Quality and Preference, 40, 152-164.
Hema, V., Ramaprabha, M., Saraswathi, R., Chakkaravarthy, P., & Sinija, V. (2022). Millet food products. In Handbook of Millets: Processing, Quality, and Nutrition Status (pp. 265-299). Springer.
Jobarteh, M. L., McCrory, M. A., Lo, B., Sun, M., Sazonov, E., Anderson, A. K., Jia, W., Maitland, K., Qiu, J., & Steiner-Asiedu, M. (2020). Development and validation of an objective, passive dietary assessment method for estimating food and nutrient intake in households in low-and middle-income countries: A study protocol. Current Developments in Nutrition, 4, Article nzaa020.
Lawal, O. M. (2022). Towards healthier staples: Yellow cassava pasta fortified with African leafy vegetables (Doctoral dissertation, Wageningen University and Research).
Macall, D. M., Williams, C., Gleim, S., & Smyth, S. J. (2021). Canadian consumer opinions regarding food purchase decisions. Journal of Agriculture and Food Research, 3, Article 100098.
Nishinari, K., & Fang, Y. (2018). Perception and measurement of food texture: Solid foods. Journal of Texture Studies, 49, 160-201.
Oluwajuyitan, T. D., Ijarotimi, O. S., & Fagbemi, T. N. (2021). Nutritional, biochemical and organoleptic properties of high protein-fibre functional foods developed from plantain, defatted soybean, rice-bran, and oat-bran flour. Nutrition & Food Science, 51, 704-724.
Pascua, Y., Koç, H., & Foegeding, E. A. (2013). Food structure: Roles of mechanical properties and oral processing in determining sensory texture of soft materials. Current Opinion in Colloid & Interface Science, 18, 324-333.
Ratchford, B. T., & Andreasen, A. A. (1974). A study of consumer perceptions of decisions. Advances in Consumer Research, 1, 1-12.
Ray, S. (2021). Sensory properties of foods and their measurement methods. In Techniques to Measure Food Safety and Quality: Microbial, Chemical, and Physical Methods (pp. 1-20).
Rødbotten, M., Tomic, O., Holtekjølen, A. K., Grini, I. S., Lea, P., Granli, B. S., ... & Sahlstrøm, S. (2015). Barley bread with normal and low content of salt; sensory profile and consumer preference in five European countries. Journal of Cereal Science, 64, 176-182.
Santa Cruz, M. J., Martínez, M. C., & Hough, G. (2002). Descriptive analysis, consumer clusters and preference mapping of commercial mayonnaise in Argentina. Journal of Sensory Studies, 17(4), 309-325.
Sawant, A. A., Thakor, N. J., Swami, S. B., Divate, A. D., & Vidyapeet, B. S. (2013). Physical and sensory characteristics of ready-to-eat food prepared from finger millet-based composite mixture by extrusion. Agricultural Engineering International: CIGR Journal, 15(1), 100-105.
Syardiansya, S., Lisnawaty, L., & Meliahsari, R. (2024). Differences in organoleptic properties between cheese sticks made from wheat flour and red bean flour (Phaseolus vulgaris L.): 1st Halu Oleo International Conference on Public Health (HOICPH 2023). Atlantis Press, 160-169.
Tazrart, K., Zaidi, F., Salvador, A., & Haros, C. M. (2019). Effect of broad bean (Vicia faba) addition on starch properties and texture of dry and fresh pasta. Food Chemistry, 278, 476-481.
Tuorila, H., & Recchia, A. (2014). Sensory perception and other factors affecting consumer choice of olive oil. In Olive Oil Sensory Science (pp. 55-80).
Wee, C. S., Ariff, M. S. B. M., Zakuan, N., Tajudin, M. N. M., Ismail, K., & Ishak, N. (2014). Consumers’ perception, purchase intention and actual purchase behavior of organic food products. Review of Integrative Business and Economics Research, 3, 378.
Yang, S. (2020). The utilisation of potato flour in pasta production: The effect of starch-protein interactions on the physical chemical properties, and in vitro digestion behaviour, of potato enriched pasta (Doctoral dissertation, Lincoln University).
Published
2024-11-11
How to Cite
Malesi, K. L., Rotich, D., Korir, J., & Sepula, M. (2024). SENSORY APPEAL ATTRIBUTES AND CONSUMER ACCEPTANCE OF PASTA FROM BLENDED FINGER MILLET FLOUR IN RESTAURANTS IN NAIROBI, KENYA. African Journal of Emerging Issues, 6(20), 29 - 40. Retrieved from https://ajoeijournals.org/sys/index.php/ajoei/article/view/718
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