New publication of Rachel Byarugaba and Prof. Dagmar Mithöfer: Information shifts sensory perception and emotions, increasing acceptance of processed amaranth leaf (Amaranthus spp.) products
New paper by Rachel Byarugaba and Prof. Dagmar Mithöfer in Food Quality and Preference
This study investigates the factors influencing the acceptability of peanut based sauces enriched with dried and fresh leaves from Amaranthus spp., an African indigenous vegetable (AIV), by examining the products' emotional and sensory profiles under either blind or informed conditions. Information created interest in and increased liking of the processed amaranth leaf products upstaging the influence of low familiarity and food neophobia. The study concludes that use of marketing information that enhances positive emotions should be integral in creating consumer demand for value added AIV products.
Citation
Byarugaba, R., Mithöfer, D., Nakimbugwe, D., & Schouteten, J. J. (2026). Information shifts sensory perception and emotions, increasing acceptance of processed amaranth leaf (Amaranthus spp.) products. Food Quality and Preference, 106029. https://doi.org/10.1016/j.foodqual.2026.106029