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

Objective: To identify 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 carrots were evaluated. The study was conducted through a centralized location consumer study. The level of liking was measured with a 9-point hedonic scale. Acceptability and purchase intent were measured with a binomial scale.Results: In general, consumers indicated they liked salad samples within a range of 6 (liked slightly) and 7 (liked moderately). Formulation 7 (with the highest proportion of carrot) was liked by consumers in aftertaste, flavor, and overall liking. Formulation 3 (a balanced mixture of its three ingredients) was liked in its attributes: colors, texture, appearance, and smell. Overall liking had a significant impact on purchase intent.Study Limitations/Implications: Study results represent only the segment of the surveyed population, most of which were young people between 18 and 25 years old (60%).Findings/Conclusions: Amaranth aroma can impact the liking of amaranth microgreen-based salads without causing rejection. The use of carrots in combination with amaranth microgreens can improve the acceptability of salads. Salad formulations with amaranth proportions of 22 to 33.3% have more opportunity in their purchase intent.