Drivers of liking for soy-based Indian-style extruded snack foods determined by U.S. and Indian consumers

Erika A. Neely, Youngsoo Lee, Soo Yeun Lee

Research output: Contribution to journalArticlepeer-review


Although many researchers have studied potential ways to deliver soy in novel forms, little is known about specific sensory attributes associated with soy snacks, or how those attributes drive liking for consumers. The first objective of this study was to use sensory descriptive analysis to characterize 9 extruded soy snacks with varying soy levels and soy grits contents. A total of 12 trained panelists used a descriptive analysis method to evaluate the snacks and found 14 attributes to be significantly different across the samples. Furthermore, it is not known how preferences of Indian snack consumers living in the United States and India may vary for sensory attributes of soy snacks. The 2nd objective was to correlate descriptive profiling data and previously collected consumer data to construct preference maps illustrating consumers' attitudes toward the snacks. Results indicate that consumers generally accept samples characterized by attributes such as crunchy, cumin, curry, salty, and umami, but dislike samples with wheat, rough, or porous attributes. Indian consumers differed from the U.S. consumers in that their preferences were more varied, and they tended to be more tolerant of wheat and porous attributes. Therefore, different strategies should be utilized when developing products for these groups to cater to their specific inclinations.

Original languageEnglish (US)
Pages (from-to)S292-S299
JournalJournal of food science
Issue number6
StatePublished - Aug 2010


  • Consumer acceptance
  • Descriptive analysis
  • Extrusion
  • India
  • Soy

ASJC Scopus subject areas

  • Food Science


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