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


Ing. Aimeé Domínguez-Domínguez
Dr. José Andrés Herrera-Corredor
Dr. Adrián Argumedo-Macías
Dr. Emmanuel de Jesús Ramírez-Rivera
Ing. Erika López-Aranda
Ing. Anabel Romero-Cruz
M.C. Mirna López-Espíndola


amaranth, microgreens, consumers, acceptability, purchase.


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 made. The study was conducted through a centralized location consumer study. The level of liking was measured with a 9-point hedonic scale, while acceptability and purchase intent were measured with a binomial scale.

Results: In general, consumers indicated that they liked salad samples within a range of 6 (liked slightly) and 7 (liked moderately). Formulation 7 (with the highest proportion of carrot) was pleasant to the consumer 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 are 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.

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