Amaranth Microgreens as a Potential Ingredient for Healthy Salads: Sensory Liking and Purchase Intent

Abstract

Objective: to identify the level of liking, acceptability and purchase intent of salads prepared from amaranth microgreens in a mixture with lettuce and carrots.Design/methodology/approach: Seven formulations of amaranth microgreens, lettuce and carrot were made. The study was conducted through a centralized location-type consumer study. The level of liking was measured with a 9-point hedonic scale and acceptability and purchase intent with a binomial scale.

Results: In general, consumers indicated that they liked salad samples in a range of 6 (like slightly) and 7 (like moderately). Formulation 7 (with the highest proportion of carrot) was pleasant to the consumer in aftertaste, flavor and overall liking. Formulation 3 (with a balanced mixture on its three ingredients) was liked in its attributes colors, texture, appearance and smell. Overall liking had a significant impact on purchase intent.

Limitations on study/implications: Results of the study represent only the segment of the surveyed population, most of which are young people between 18 and 25 years old (60%).

Findings/conclusions: amaranth aroma can impact on liking of amaranth microgreen based salads without causing rejection. The use of carrot in combination with amaranth microgreens can improve the acceptability of salads. Salad formulations with proportions of 22 to 33.3% amaranth have more opportunity in their purchase intention.