Consumption Habits and Innovation Potential of Mung Bean Foods in Hisar District of Haryana State, India

P.K. Dahiya, A.R. Linnemann, M.J.R. Nout, M.A.J.S. van Boekel, N.K. Khetarpaul, R.B. Grewal

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

Consumption habits for mung bean foods were assessed by the free word association method and interview techniques. Four groups of closely related products and perceived quality were revealed. The largest group comprised sweets and snacks, which were associated with unhealthiness, expensiveness and sensory liking. Another group consisted of split dhals associated with convenience and healthiness. It appeared that under different circumstances food choices vary and are influenced more by socioeconomic restrictions then by consumer perception and preferences. Scenario analysis based on consumer perception, preferences, practices and nutritional value of products revealed dhals as the most promising food for innovation.
Original languageEnglish
Pages (from-to)171-192
JournalEcology of Food and Nutrition
Volume53
Issue number2
DOIs
Publication statusPublished - 2014

Keywords

  • product development
  • iron-absorption
  • phytic acid
  • perception
  • humans
  • bread

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