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

Soo-Yeun Lee, Erika A. Neely, Youngsoo Lee

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

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.

Original languageEnglish (US)
Title of host publicationChemistry, Texture, and Flavor of Soy
PublisherAmerican Chemical Society
Pages323-338
Number of pages16
ISBN (Print)9780841225619
StatePublished - Dec 14 2010

Publication series

NameACS Symposium Series
Volume1059
ISSN (Print)0097-6156
ISSN (Electronic)1947-5918

ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)

Fingerprint Dive into the research topics of 'Sensory evaluation techniques to promote extruded soy foods consumption and increase consumer acceptance'. Together they form a unique fingerprint.

  • Cite this

    Lee, S-Y., Neely, E. A., & Lee, Y. (2010). Sensory evaluation techniques to promote extruded soy foods consumption and increase consumer acceptance. In Chemistry, Texture, and Flavor of Soy (pp. 323-338). (ACS Symposium Series; Vol. 1059). American Chemical Society.