DIARIES AS AN INNOVATIVE METHODOLOGY TO EVALUATE CONSUMER PERCEPTION AND BEHAVIOR: A CASE STUDY WITH BUTTER MANUFACTURED WITH DIFFERENT SHEEP AND COW MILK CREAM MISTURES

Diary is a strategic methodology that can gather data and information about consumer behavior, experiences, and social interaction within a defined period. Its application in sensory studies is still scarce. This study evaluated the applicability of using diaries to evaluate the consumer perception and behavior of butter processed with cow and sheep milk cream mixtures. Six formulations of butter were processed: B1: 100 % v/v sheep milk; B2: 80% v/v sheep milk, 20 % v/v cow milk; B3: 70 % v/v sheep milk, 30 % v/v cow milk; B4: 60 % v/v sheep milk, 40 % v/v cow milk; B5: 50 % v/v sheep milk, 50 % v/v cow milk; and B6: 100% v/v cow milk. Thirty and six butter consumers, aged between 18 and 60 years old, were divided into six groups (six butter formulations). Each group received 100 g of one of the butter formulations and consumed it daily for 15 days, recording their perceptions and attitudes during butter consumption at least once a day. Data were grouped into three evaluation periods (I: 0-5 days; II: 5-10 days; III: 10-15 days), and significant differences among the frequency of mention of the attributes among the three assessment periods were analyzed using a global chi-square test, and chi-square per cell was used to identify the source of variation in the global chi-square. Cow milk cream butter (B6) showed improved sensory properties (yellow color, little salt, and butter taste) and emotional sensations (higher perception of grateful and good digestibility). Sheep milk cream butter (B1) shower higher greasy, striking aroma, and trusting. B4 formulation kept the good digestibility and low bitter taste of cow milk while increased happiness and added flavor. Diaries demonstrated to be an innovative and interesting approach to assess consumer perception and behavior of dairy foods.