1. Prospects for improving the formulation composition of snack bars based on the analysis of consumer behaviour in the hospitality industry
- Author
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H.M. Tarasiuk and A.O. Chahaida
- Subjects
nutrition ,consumer ,consumption ,consumer behaviour ,snack bars ,human health ,food quality ,healthy eating ,hospitality industry ,production management ,Business ,HF5001-6182 - Abstract
A healthy lifestyle encourages people to regularly eat more fruits and nuts, including nutritious snack bars, which provide excellent nutritional and energy value and are exceptional convenience foods with the necessary content of macro- and microelements, dietary fibre and biologically active compounds. The article analyses and proves the usefulness of fruits and nuts, which have a positive impact on human health in snack bars. The consumption of nuts demonstrates a positive effect on health, preventing and/or creating a therapeutic effect on a person by reducing some risk factors associated with chronic diseases. The simulation, which reflects the structure of the population's diet, when all snacks between meals, with the exception of drinks, were replaced by nuts, records a significant decrease in added sugar (-17.8 %), solid fats (-21.0 %), saturated fat (-6.6 %) and sodium (-12.3 %), and an increase in monounsaturated (+35.4 %) and polyunsaturated fats (+42.0 %), vegetable omega-3 fatty acids (+53.1 %), dietary fibre (+11.1 %), magnesium (+29.9 %) and a slight increase in potassium (+1.5 %). The available scientific evidence shows that nut consumption (15 to 30 g per week for 3 to 16 weeks) does not provide additional health benefits for children aged 8 to 18 years, but replacing high-calorie, low-nutrient snacks with nuts can help to promote healthy dietary habits as children grow into adults. A survey of 188 respondents (39.3 % male, 60.7 % female) was conducted to investigate the attitudes of Ukrainian youth towards nut consumption and preferences for snack bar flavours. While protein bars can be considered a speciality food for consumers seeking to increase muscle mass, snack bars based on nuts and dried fruits are seen as snacks with an overall positive impact on the body. When eating, a person has a certain sequence of chemosensory sensations that influence the aesthetic pleasure of eating certain dishes, and the taste preferences of respondents show that the most desirable aroma and taste is chocolate (39.3 %), followed by hazelnut (32.8 %) and strawberry (13.1 %). The least desirable flavours for consumers are blueberry (2.6 %), cereal (2.0 %) and banana (2.0 %). In addition to attention to the vitamin content (44.3 %), respondents are interested in the absence of chemical additives (27.9 %) and sugar (16.4 %) in snack bars. Despite the scientifically proven positive effects of antioxidants and dietary fibre on the human body, only 1.6 % of respondents consider their presence to be a determining factor in choosing a food product. Based on the study conducted by the authors, it was found that using a mixture of nuts and dried fruit for snacking creates a balance between monounsaturated and polyunsaturated fatty acids, provides the body with essential vitamins and is desirable for consumption. Snack bars containing nuts and dried fruits are organoleptically the most desirable for consumers and may be useful in preventing a number of diseases. This study can be used to make managerial decisions in the production of healthy food products.
- Published
- 2024
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