Social representations and food neophobia of vegetarian ready-to-eat meals cooked by sous-vide

Autores
Aviles, Maria Victoria; Borgo, Maria Agustina; Naef, Elisa Fernanda; Igual, Catalina Daniela; Gomez, Maria Beatriz; Abalos, Rosa Ana
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This study aimed to analyze the frequency of orange-fleshed sweet potato and pumpkin consumption, the social representations of sous-vide cooked vegetarian ready-to-eat meals (vegetable millefeuille, vegetable mix, and sweet potato provencal), and the correlation between the three meals mentioned, food neophobia, and willingness to buy and try. The study involved 1034 individuals aged 18 and above from Argentina. A Correspondence Analysis was performed to visualize the attributes of three stimuli evaluated through word association. The results reflect a high frequency of words related to hedonic terms. A positive correlation between the participants´ levels of food neophobia and their willingness to buy and try each product was found. Participants with lower levels of neophobia showed a greater intention to consume and purchase the vegetable millefeuille and the vegetable mix. Participants with higher neophobia scores demonstrated less willingness to buy sweet potatoes provencal. Using pumpkin and sweet potato as ingredients of prepared dishes presents an opportunity to increase the demand and added value of widely available vegetables that are part of the world gastronomy industry.
Fil: Aviles, Maria Victoria. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina
Fil: Borgo, Maria Agustina. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina
Fil: Naef, Elisa Fernanda. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina
Fil: Igual, Catalina Daniela. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina
Fil: Gomez, Maria Beatriz. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina
Fil: Abalos, Rosa Ana. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina
Materia
Ready-to-eat meals
Vegetables
Food neophobia
Consumers
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/257161
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/257161
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Social representations and food neophobia of vegetarian ready-to-eat meals cooked by sous-videAviles, Maria VictoriaBorgo, Maria AgustinaNaef, Elisa FernandaIgual, Catalina DanielaGomez, Maria BeatrizAbalos, Rosa AnaReady-to-eat mealsVegetablesFood neophobiaConsumershttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This study aimed to analyze the frequency of orange-fleshed sweet potato and pumpkin consumption, the social representations of sous-vide cooked vegetarian ready-to-eat meals (vegetable millefeuille, vegetable mix, and sweet potato provencal), and the correlation between the three meals mentioned, food neophobia, and willingness to buy and try. The study involved 1034 individuals aged 18 and above from Argentina. A Correspondence Analysis was performed to visualize the attributes of three stimuli evaluated through word association. The results reflect a high frequency of words related to hedonic terms. A positive correlation between the participants´ levels of food neophobia and their willingness to buy and try each product was found. Participants with lower levels of neophobia showed a greater intention to consume and purchase the vegetable millefeuille and the vegetable mix. Participants with higher neophobia scores demonstrated less willingness to buy sweet potatoes provencal. Using pumpkin and sweet potato as ingredients of prepared dishes presents an opportunity to increase the demand and added value of widely available vegetables that are part of the world gastronomy industry.Fil: Aviles, Maria Victoria. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; ArgentinaFil: Borgo, Maria Agustina. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; ArgentinaFil: Naef, Elisa Fernanda. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; ArgentinaFil: Igual, Catalina Daniela. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; ArgentinaFil: Gomez, Maria Beatriz. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; ArgentinaFil: Abalos, Rosa Ana. Universidad Nacional de Entre Ríos. Facultad de Bromatología; ArgentinaVup Food Research Inst2024-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/257161Aviles, Maria Victoria; Borgo, Maria Agustina; Naef, Elisa Fernanda; Igual, Catalina Daniela; Gomez, Maria Beatriz; et al.; Social representations and food neophobia of vegetarian ready-to-eat meals cooked by sous-vide; Vup Food Research Inst; Journal of Food and Nutrition Research; 63; 2; 5-2024; 176-1841336-8672CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.vup.sk/resources/bulletin/jfnr-2024-2-pp176-184-aviles.pdfinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:32:50Zoai:ri.conicet.gov.ar:11336/257161instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:32:50.462CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Social representations and food neophobia of vegetarian ready-to-eat meals cooked by sous-vide
title Social representations and food neophobia of vegetarian ready-to-eat meals cooked by sous-vide
spellingShingle Social representations and food neophobia of vegetarian ready-to-eat meals cooked by sous-vide
Aviles, Maria Victoria
Ready-to-eat meals
Vegetables
Food neophobia
Consumers
title_short Social representations and food neophobia of vegetarian ready-to-eat meals cooked by sous-vide
title_full Social representations and food neophobia of vegetarian ready-to-eat meals cooked by sous-vide
title_fullStr Social representations and food neophobia of vegetarian ready-to-eat meals cooked by sous-vide
title_full_unstemmed Social representations and food neophobia of vegetarian ready-to-eat meals cooked by sous-vide
title_sort Social representations and food neophobia of vegetarian ready-to-eat meals cooked by sous-vide
dc.creator.none.fl_str_mv Aviles, Maria Victoria
Borgo, Maria Agustina
Naef, Elisa Fernanda
Igual, Catalina Daniela
Gomez, Maria Beatriz
Abalos, Rosa Ana
author Aviles, Maria Victoria
author_facet Aviles, Maria Victoria
Borgo, Maria Agustina
Naef, Elisa Fernanda
Igual, Catalina Daniela
Gomez, Maria Beatriz
Abalos, Rosa Ana
author_role author
author2 Borgo, Maria Agustina
Naef, Elisa Fernanda
Igual, Catalina Daniela
Gomez, Maria Beatriz
Abalos, Rosa Ana
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Ready-to-eat meals
Vegetables
Food neophobia
Consumers
topic Ready-to-eat meals
Vegetables
Food neophobia
Consumers
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This study aimed to analyze the frequency of orange-fleshed sweet potato and pumpkin consumption, the social representations of sous-vide cooked vegetarian ready-to-eat meals (vegetable millefeuille, vegetable mix, and sweet potato provencal), and the correlation between the three meals mentioned, food neophobia, and willingness to buy and try. The study involved 1034 individuals aged 18 and above from Argentina. A Correspondence Analysis was performed to visualize the attributes of three stimuli evaluated through word association. The results reflect a high frequency of words related to hedonic terms. A positive correlation between the participants´ levels of food neophobia and their willingness to buy and try each product was found. Participants with lower levels of neophobia showed a greater intention to consume and purchase the vegetable millefeuille and the vegetable mix. Participants with higher neophobia scores demonstrated less willingness to buy sweet potatoes provencal. Using pumpkin and sweet potato as ingredients of prepared dishes presents an opportunity to increase the demand and added value of widely available vegetables that are part of the world gastronomy industry.
Fil: Aviles, Maria Victoria. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina
Fil: Borgo, Maria Agustina. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina
Fil: Naef, Elisa Fernanda. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina
Fil: Igual, Catalina Daniela. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina
Fil: Gomez, Maria Beatriz. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina
Fil: Abalos, Rosa Ana. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina
description This study aimed to analyze the frequency of orange-fleshed sweet potato and pumpkin consumption, the social representations of sous-vide cooked vegetarian ready-to-eat meals (vegetable millefeuille, vegetable mix, and sweet potato provencal), and the correlation between the three meals mentioned, food neophobia, and willingness to buy and try. The study involved 1034 individuals aged 18 and above from Argentina. A Correspondence Analysis was performed to visualize the attributes of three stimuli evaluated through word association. The results reflect a high frequency of words related to hedonic terms. A positive correlation between the participants´ levels of food neophobia and their willingness to buy and try each product was found. Participants with lower levels of neophobia showed a greater intention to consume and purchase the vegetable millefeuille and the vegetable mix. Participants with higher neophobia scores demonstrated less willingness to buy sweet potatoes provencal. Using pumpkin and sweet potato as ingredients of prepared dishes presents an opportunity to increase the demand and added value of widely available vegetables that are part of the world gastronomy industry.
publishDate 2024
dc.date.none.fl_str_mv 2024-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/257161
Aviles, Maria Victoria; Borgo, Maria Agustina; Naef, Elisa Fernanda; Igual, Catalina Daniela; Gomez, Maria Beatriz; et al.; Social representations and food neophobia of vegetarian ready-to-eat meals cooked by sous-vide; Vup Food Research Inst; Journal of Food and Nutrition Research; 63; 2; 5-2024; 176-184
1336-8672
CONICET Digital
CONICET
url http://hdl.handle.net/11336/257161
identifier_str_mv Aviles, Maria Victoria; Borgo, Maria Agustina; Naef, Elisa Fernanda; Igual, Catalina Daniela; Gomez, Maria Beatriz; et al.; Social representations and food neophobia of vegetarian ready-to-eat meals cooked by sous-vide; Vup Food Research Inst; Journal of Food and Nutrition Research; 63; 2; 5-2024; 176-184
1336-8672
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.vup.sk/resources/bulletin/jfnr-2024-2-pp176-184-aviles.pdf
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Vup Food Research Inst
publisher.none.fl_str_mv Vup Food Research Inst
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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