Sensory evaluation techniques to promote extruded soy foods consumption and increase consumer acceptance

Healthy extruded soy foods are of interest to many researchers and food companies, and have therefore been evaluated extensively using a variety of sensory techniques. The literature shows that although soy snacks and cereals have generally had trouble gaining marketshare in the past due to poor consumer acceptance, some recent attempts have been able to better understand the drivers of liking for extruded soy foods, thereby allowing a directed approach to improving the products. By applying the appropriate sensory evaluation techniques, such as preference mapping and conjoint analysis, one can tailor the products to a specific target consumer group and achieve strong consumer acceptance.