Development and Consumer Evaluation of Aerva lanata Incorporated Ready to Eat (RTE) Snack
3. RESULTS AND DISCUSSION 1 Sensory Analysis
3.2 Consumer Evaluation
The participants were provided with Aerva lanata incorporated jowar chakli for tasting and the responses were recorded in structured questionnaire and the generated graphs and data was used for discussion.
Demographic Information of Consumers: The consumer evaluation of jowar chakli was assessed based on the acceptance of 100 respondents with a demographic variables like age, gender and occupation. Among the selected respondents 61% were females and 39% were males aged from 17 to 78 years. Occupation of the most of the respondents were students, employees and workers.
Fig. 2. Gender distribution of consumers (n=100)
Consumer’s Response on the Taste of the Product: Consumers attitude towards food was strongly influenced by taste and flavour. As it was an important sensory attribute, the selected consumers were asked to evaluate and rate the taste of the UCGLVs incorporated jowar chakli by using 5-point scale. From the results of study, it was found that about 42% of the consumers evaluated that taste of the chakli was good. Whereas 29 and 27% of consumers evaluated the
Emerging Challenges in Agriculture and Food Science Vol. 5 Development and Consumer Evaluation of Aerva lanata Incorporated Ready to Eat (RTE) Snack
product taste was excellent and very good respectively. Only a very few (2%) people evaluated the product taste was fair. The results of the study clearly shows that the taste of the jowar chakli was well accepted by most of the consumers.
Fig. 3. Consumers response on the taste of the chakli (n=100)
Consumers Response on the Appearance of the Product: Appearance is the first and total perception of the food developed from many individual sensory attributes. So, consumers were asked to evaluate the appearance of the jowar chakli. A total 36% of consumers evaluated it as very good, 26% as excellent, 28% as good, 9% as fair and only 1% of consumers mentioned that appearance of chakli was poor.
Fig. 4. Consumers response on the appearance of the chakli (n=100)
Consumers Response on the price of the of the Product: The price of the product is one of the important factors that influences the buying behavior of the consumers. To assess the opinion of consumers toward cost of the jowar chakli responded were asked whether the cost of the product was affordable to their pocket or not. If the respondents were not satisfied with the cost of the product, their recommendations for the cost were also collected and presented in Fig. 5. From the results of the study, it was found that about 86% of consumers was accepted the cost of the chakli (40/- per 100g) whereas only 14% of people said the price was not affordable. Consumers recommendations for cost of the chakli was presented in Fig. 6. Out of 14% of consumers most of them recommend that 30Rs/- per 100g of chakli was best acceptable.
Fig. 5. Consumer responses to the price of the chakli (n=100)
Fig. 6. Consumers suggestions to the price of the chakli (n=14)
Emerging Challenges in Agriculture and Food Science Vol. 5 Development and Consumer Evaluation of Aerva lanata Incorporated Ready to Eat (RTE) Snack
Consumers Perception on the Health Benefits of the Jowar Chakli: Consumers perception towards health benefits jowar chakli was analyzed and presented in Fig. 7. Among 100 consumers, 63% answered that consumption of jowar chakli will improve their state of health. Whereas 36% said that it may help for improvement of health and only 1% of people had negative perception on consumption of chakli. The consumers were asked to rate for the health benefits of chakli. The results of the study shows that about 54% of people scored 5(Strongly agree), 37% scored 4 (Agree), 8%
scored 3 (Neutral) and only 1% of people scored 2 (Disagree). Consumers were also asked whether they recommend the product to their friends or colleagues. It was observed that about 55%
consumers will definitely recommend the product to their friends whereas 45% of consumers answered that they will probably recommend the product to their friends and colleagues.
Fig. 7. Consumers perception on the health benefits of jowar chakli (n=100)
Fig. 8. Consumers rating for the health benefits of jowar chakli (n=100)
Fig. 9. Consumers response to the recommendation of jowar chakli (n=100)
Consumers Response on the Frequency Consumption of the Jowar Chakli: The consumers were asked to answer for the frequency consumption of jowar chakli and the results were presented in Fig. 10. The findings of the study showed that 36% of people answered fortnightly, 33% answered weekly, 19% answered monthly, 11% answered occasionally and only 1% of people answered that they will purchase jowar chakli daily. Among the selected people most of them answered fortnightly and weekly.
Fig. 10. Consumers response on the frequency consumption of chakli (n=100)
Emerging Challenges in Agriculture and Food Science Vol. 5 Development and Consumer Evaluation of Aerva lanata Incorporated Ready to Eat (RTE) Snack
Consumers Rating for the Overall and Nutritional Quality of the Jowar Chakli: Consumers were asked to rate the overall quality of jowar chakli on 5-point scale. Out of 100 consumers, 44% scored 5 (Strongly agree), 48% scored 4 (Agree), 7% scored 3 (Neutral) and only 1% scored 2 (Disagree). The consumers were also rated their perception on nutritional quality of jowar chakli on the scale ranged from excellent to very poor. About 63% of consumers evaluated the product was good, 27%
evaluated it as excellent whereas 7 and 3% of people evaluated the product was very good and fair respectively. The results of the study clearly shows that overall quality and nutritional quality of chakli was best accepted by the consumers.
Consumers Response for the Satisfaction Level of the Jowar Chakli: The satisfaction level of consumers after consuming chakli were evaluated and presented in Fig. 13. After consuming the product 54% of them evaluated the product was good, 36% evaluated as excellent, 6% as fair and 4%
evaluated the product was very good. From results of the study, it was observed that most of the people classified the product was excellent and good.
Fig. 11. Consumers rating for the overall quality of the jowar chakli (n=100)
Fig. 12. Consumers response to the nutritional quality of the chakli (n=100)
Fig. 13. Consumer responses to the satisfaction level of the chakli (n=100)
4. CONCLUSION
The present study developed Aerva lanata incorporated jowar chakli and evaluated for consumer acceptance. The study found that the developed product was well accepted by all the age groups.
COMPETING INTERESTS
Authors have declared that no competing interests exist.
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Emerging Challenges in Agriculture and Food Science Vol. 5 Development and Consumer Evaluation of Aerva lanata Incorporated Ready to Eat (RTE) Snack
Biography of author(s)
Kanneboina Soujanya
Department of Food and Nutrition, Post Graduate & Research Centre, PJTS Agricultural University, Rajendranagar, Hyderabad (500 030), India.
She is a Ph.D scholar, Department of Food and Nutrition, Post Graduate & Research Centre, PJTS Agricultural University, Rajendranagar, Hyderabad, India. Her Research area: Nutritional profiling and value addition of selected uncommon edible green leafy vegetables of Nalgonda district from Telangana state. She has 3 publications in reputed journals.
B. Anila Kumari
Department of Food and Nutrition, Post Graduate & Research Centre, PJTS Agricultural University, Rajendranagar, Hyderabad (500 030), India.
She is an Assistant professor Department of Food and Nutrition, Post Graduate & Research Centre, PJTS Agricultural University, Rajendranagar, Hyderabad, India. She has 4 years of Research experience and 9 years of Teaching experience.
Her Research Area includes Value addition in millets, New product development, Food science, Therapeutic diets, Community Nutrition, and Public Health. She has 65 research publications in reputed national and international journals. She has worked as lead evaluator of mid-day meals program of Telangana state. She worked as PI in RKVY project-Establishment of Primary processing center for millets.
E. Jyothsna
Department of Food and Nutrition, Post Graduate & Research Centre, PJTS Agricultural University, Rajendranagar, Hyderabad (500 030), India.
She is an Assistant professor Department of Food and Nutrition, Post Graduate & Research Centre, PJTS Agricultural University, Rajendranagar, Hyderabad, India. She has 3years of Research experience and 4 years of Teaching experience. Her Research Area includes Formulation of Millet Based Supplementary foods for Children, Pregnant and Lactating Mothers, Food Hygiene and Sanitation, Community nutrition, and Clinical Studies. She has 18 research publications in reputed national and international journals. She worked as Co- PI in RKVY project-Establishment of Primary processing center for millets.
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© Copyright (2022): Author(s). The licensee is the publisher (B P International).
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a Department of Carbohydrates and Cereals, Institute of Chemical Technology, Prague, Czech Republic.
Chapter 7
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