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Application of the CATA methodology with children: Qualitative approach on ballot development and product characterization of innovative products

2021Journal article Open access
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dc.contributor.authorRocha, Célia
dc.contributor.authorRibeiro, José Carlos
dc.contributor.authorLima, Rui Costa
dc.contributor.authorPrista, Catarina
dc.contributor.authorRaymundo, Anabela
dc.contributor.authorVaz Patto, Maria Carlota
dc.contributor.authorCunha, Luís Miguel
dc.date.accessioned2022-02-07T10:02:38Z
dc.date.available2022-02-07T10:02:38Z
dc.date.issued2021
dc.description.abstractThere is an increasing importance of the role of children and adolescents in the food market and to successfully develop food products intended for them, it is necessary to apply proper sensory evaluation methodologies. Although children can execute traditional methods for food liking and preference evaluation, traditional sensory descriptive methods may not be suitable for them and it is necessary to assess their ability to perform novel sensory profiling methods. Thus, this study aimed to assess children’s acceptance of an innovative food product – cookies incorporating fermented grass pea (Lathyrus sativus) flour – and their ability to describe a sensory profile using a Check-All-That-Apply (CATA) approach. Two different types of cookies (salty and sweet) were developed, differing in the level of substitution of wheat flour by fermented grass pea flour (between 0 and 40%). The cookies were evaluated by two sensory panels of 60 children (8–12 years), who assessed the overall liking using a 7-point facial hedonic scale and the sensory profile of the samples using a CATA ballot with 21 sensory terms previously developed through focus groups with children. Children showed the ability to discriminate the different samples with the hedonic scale and according to their sensory profile. Results revealed that the focusgroup with children is an adequate way to generate CATA ballots and that the CATA approach is adequate to evaluate how children discriminate the sensory profile of food products. Furthermore, the food neophobia level of the children negatively impacted their acceptance of the food productspt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationROCHA, C., RIBEIRO, J.C., COSTA LIMA, R., PRISTA, C., RAYMUNDO, A., VAZ PATTO, M.C., CUNHA L.M. (2021) “Application of the CATA methodology with children: qualitative approach on ballot development and product characterization of innovative products”, Food Quality and Preference, 88, 104083 (Published ahead of printing)pt_PT
dc.identifier.doi10.1016/j.foodqual.2020.104083pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/23416
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationDeciphering the grass pea (Lathyrus sativus) quality riddle. How can the omics technologies contribute to a demand-driven improvement in legume quality?
dc.relationBioresources 4 Sustainability
dc.relationGreenUPorto - Research Center in Sustainable Agri-food Production
dc.relationGreenUPorto - Research Center in Sustainable Agri-food Production
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectcheck-all-that-applypt_PT
dc.subjectchildrenpt_PT
dc.subjectfermented-grass peapt_PT
dc.subjectfood neophobiapt_PT
dc.subjectinnovative foodpt_PT
dc.subjectsensory evaluationpt_PT
dc.titleApplication of the CATA methodology with children: Qualitative approach on ballot development and product characterization of innovative productspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleDeciphering the grass pea (Lathyrus sativus) quality riddle. How can the omics technologies contribute to a demand-driven improvement in legume quality?
oaire.awardTitleBioresources 4 Sustainability
oaire.awardTitleGreenUPorto - Research Center in Sustainable Agri-food Production
oaire.awardTitleGreenUPorto - Research Center in Sustainable Agri-food Production
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PTDC%2FAGR-TEC%2F0992%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F04129%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F04551%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F05748%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F05748%2F2020/PT
oaire.citation.titleFood Quality and Preferencept_PT
oaire.fundingStream3599-PPCDT
oaire.fundingStream5876
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePrista
person.familyNameRaymundo
person.givenNameCatarina
person.givenNameAnabela
person.identifier23269
person.identifier1445512
person.identifier.ciencia-id3C19-C25A-182D
person.identifier.ciencia-idD71D-F355-5B85
person.identifier.orcid0000-0001-9307-1905
person.identifier.orcid0000-0001-5266-1685
person.identifier.ridN-7079-2013
person.identifier.ridM-9260-2013
person.identifier.scopus-author-id6603433211
person.identifier.scopus-author-id55957162900
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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