title: Perceptions of starchy food dishes: application of the Repertory Grid Method.
abstract: The Repertory Grid Method (RGM) was applied to obtain an understanding of the characteristics used by U.K. consumers in discriminating amongst different common starchy food dishes, including potatoes, rice and pasta. Twenty-nine subjects generated a large number of constructs, relating to perceived nutrition, health physiological effect, sensory, and use attributes of these products. Coupling of RGM with Generalized Procrustes Analysis produced detailed qualitative and quantitative information describing common and individual characteristics of particular dishes. The results indicate that starchy foods are in general seen as "filling", but specific products are clearly discriminated along two dimensions, predominantly relating to nutritional value ("healthy", "fatty", "fattening") and sensory/functional characteristics ("versatile", "bland", "boring", "a meal in itself"). Along with further analysis of the sensory descriptors, these results indicate the utility and efficiency of RGM for clarifying consumer views of broad food categories, while identifying the potential acceptability of particular starchy foods in fulfilling current dietary goals.
authors.affiliation: Dipartimento di Biologia, Difesa e Biotecnologie Agro-Forestali, Università degli Studi della Basilicata, Potenza, Italy.
authors.forename: E
authors.initials: E
authors.lastname: Monteleone
authors.forename: M M
authors.initials: MM
authors.lastname: Raats
authors.forename: D J
authors.initials: DJ
authors.lastname: Mela
mesh_terms: D000328:Adult; D003258:Consumer Behavior; D005260:Female; D005518:Food Preferences / Q000523:psychology*; D006801:Humans; D008297:Male; D008875:Middle Aged; D009747:Nutritional Physiological Phenomena; D012275:Oryza; D010465:Perception; D011198:Solanum tuberosum; D013213:Starch; D013649:Taste
chemical_list: D013213:Starch