Respuesta sensorial y emocional de los consumidores frente a alimentos elaborados con bagazo de cervecería (BSG)

Abstract

The aim of this research is to evaluate the impact of incorporating BSG (brewer's spent grain) into pasta, bread, chocolate milk and “salchichón de chocolate” formulations, as well as the information conveyed on the labels, on consumers' sensory and emotional responses. Initially, expectations for the products will be assessed through product labels using an online questionnaire. Subsequently, sensory and explicit emotional response of the products along with its labels will be assessed using sensory ballots and the EsSense 25 method. Finally, implicit emotional responses when viewing product labels and consuming the products will be evaluated using Eye tracker and Face Reader.