Optimization of quality in the development of innovative products on the example on corn snacks

Abstract

The aim of this work was to test the prototype of an innovative food product - corn snacks using different sensory evaluation methods in laboratory conditions and consumer assessments. Methods. Laboratory tests and various consumer tests were used to get as much information as possible about acceptation by consumers an innovative product - corn snacks with various additions of flour from: amaranths, Jerusalem artichoke and pumpkin. These plants came from organic farming. Evaluated snacks were without chocolate and with chocolate (black, milk, white) coated. In the laboratory assessment, a qualitative and quantitative descriptive analysis methods were used. Three research methods were used for consumer assessment. In the first one (I), assessed the general liking of corn snacks using the unstructured graphical scale, as well as carried out a survey (n = 107), in which 10 questions were asked, including 5 questions about corn snacks and 5 on the consumer (gender, age, education, place of residence, financial situation). In the second method (II), the Focus group interview was used, conducted according to the scenario by the moderator. Then, the consumers filled out a questionnaire containing 10 questions (3 was about corn snacks and 7 was information on the consumer). In this case, consumers (n = 141) assessed the quality of corn snacks using the unstructured graphical scale. In the third method (III) of consumer assessment (n = 167), surveys and the assessment of liking of corn snacks by hedonic rating scale and ranking method were used. The questionnaire was composed of 6 questions, of which 4 concerned crisps and 2 of the consumer