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Is the Term "Food Consistency" Used Consistently in Consumer Science? An Exploratory Study of Consumer Association and Conceptualization.

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Title: Is the Term "Food Consistency" Used Consistently in Consumer Science? An Exploratory Study of Consumer Association and Conceptualization.
Authors: Della Fontana, Franco Darío1,2 (AUTHOR), Lotufo Haddad, Agustina Marcela1,2 (AUTHOR), Goldner, María Cristina1,2,3 (AUTHOR) cristigol@gmail.com
Source: Journal of Texture Studies. Oct2024, Vol. 55 Issue 5, p1-13. 13p.
Subjects: Consumer science, Collective representation, Consumers, Social structure, Acquisition of data
Abstract: The post‐pandemic context has changed the modes for collecting data in sensory and consumer science. The objectives of this research were to analyze consumers' associations of food consistency and to study two virtual modes of the Free Word Association test (FWA). This test was administered to 209 consumers (180 women, 29 men, 18–45 years old) asynchronously (i.e. self‐administered) and synchronously (i.e. face to face interviews). The Cognitive Salience Index (CSI) was calculated, and the structure of the social representation was analyzed. Correspondence analysis showed that food consistency was a mixture of concepts related to structure, hardness and several aspects of auditory (e.g., Crunchy, Crispy), tactile (e.g. Smooth, Spreadable) and oral texture (e.g., Creamy, Gummy). Slightly consistent food was associated with something soft, liquid or semisolid, and very consistent food to something hard and resistant. Consistent food was more related to "very" than to "slightly consistent." The CSI depended on the stimulus presented (p < 0.05). Regarding the social representation structure, the central core had the highest CSI for all stimuli (CSI ≥ 0.13, p < 0.05). Consumers defined "very consistent, consistent and slightly consistent food" by naming more foods in the synchronous mode than in the asynchronous one. In the asynchronous mode, consumers took more time to complete the test. The virtual FWA test (asynchronous or synchronous) showed some differences in the associations of term consistency, due to the lack of spontaneity in the first minute. It is important to adjust the methodologies to standardize the times in both modes. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Texture Studies is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: &lt;searchLink fieldCode=&quot;JN&quot; term=&quot;%22Journal+of+Texture+Studies%22&quot;&gt;Journal of Texture Studies&lt;/searchLink&gt;. Oct2024, Vol. 55 Issue 5, p1-13. 13p.
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  Data: The post‐pandemic context has changed the modes for collecting data in sensory and consumer science. The objectives of this research were to analyze consumers&#39; associations of food consistency and to study two virtual modes of the Free Word Association test (FWA). This test was administered to 209 consumers (180 women, 29 men, 18–45 years old) asynchronously (i.e. self‐administered) and synchronously (i.e. face to face interviews). The Cognitive Salience Index (CSI) was calculated, and the structure of the social representation was analyzed. Correspondence analysis showed that food consistency was a mixture of concepts related to structure, hardness and several aspects of auditory (e.g., Crunchy, Crispy), tactile (e.g. Smooth, Spreadable) and oral texture (e.g., Creamy, Gummy). Slightly consistent food was associated with something soft, liquid or semisolid, and very consistent food to something hard and resistant. Consistent food was more related to &quot;very&quot; than to &quot;slightly consistent.&quot; The CSI depended on the stimulus presented (p &lt; 0.05). Regarding the social representation structure, the central core had the highest CSI for all stimuli (CSI ≥ 0.13, p &lt; 0.05). Consumers defined &quot;very consistent, consistent and slightly consistent food&quot; by naming more foods in the synchronous mode than in the asynchronous one. In the asynchronous mode, consumers took more time to complete the test. The virtual FWA test (asynchronous or synchronous) showed some differences in the associations of term consistency, due to the lack of spontaneity in the first minute. It is important to adjust the methodologies to standardize the times in both modes. [ABSTRACT FROM AUTHOR]
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  Data: &lt;i&gt;Copyright of Journal of Texture Studies is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder&#39;s express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
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        Value: 10.1111/jtxs.12867
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        Text: English
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        Type: general
      – SubjectFull: Collective representation
        Type: general
      – SubjectFull: Consumers
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      – SubjectFull: Social structure
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      – SubjectFull: Acquisition of data
        Type: general
    Titles:
      – TitleFull: Is the Term "Food Consistency" Used Consistently in Consumer Science? An Exploratory Study of Consumer Association and Conceptualization.
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            NameFull: Della Fontana, Franco Darío
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            NameFull: Lotufo Haddad, Agustina Marcela
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              M: 10
              Text: Oct2024
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              Y: 2024
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