ACCEPTANCE AND PURCHASE INTENTION OF LIQUID CHEEESE WHEY-BASED FROZEN YOGURTS SUPPLEMENTED WITH INULIN

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Detalhes
  • Tipo de apresentação: Pôster
  • Eixo temático: Ciências Sensoriais e Perfil do Consumidor (CS)
  • Palavras chaves: Dairy product; PREBIOTIC; Sensory attributes;
  • 1 Programa de Pós-Graduação em Nutrição, Departamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal de Pernambuco - UFPE
  • 2 Programa de Pós-Graduação em Nutrição, Depatamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal de Pernambuco - UFPE
  • 3 Universidade Federal de Pernambuco - UFPE
  • 4 Universidade Federal de Pernambuco, Departamento de Nutrição

ACCEPTANCE AND PURCHASE INTENTION OF LIQUID CHEEESE WHEY-BASED FROZEN YOGURTS SUPPLEMENTED WITH INULIN

Viviane Michele dos Santos

Programa de Pós-Graduação em Nutrição, Departamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal de Pernambuco - UFPE

Resumo

Frozen yogurts are dairy products that combine good sensory characteristics and nutritional advantages. However, there is a lack of sensory studies evaluating sensory attributes and acceptance of frozen yogurts with different levels of liquid cheese whey (LCW). The study analyzed the sensory characteristics of frozen yogurts produced with LCW and inulin at different proportions (F0: 66% LCW and 0% inulin; F1: 65% LCW and 1% inulin; F2: 64% LCW and 2% inulin; F3: 62% LCW and 4% inulin). The tests were applied to 106 untrained panelists of both genders, over 18 years of age, randomly recruited. For the acceptance test, a hedonic scale with nine categories was used (1= “I Extremely Disliked” and 9= “I Extremely Liked”), concerning aroma, appearance, flavor, texture, and overall impression. The purchase intention test applied a 5-point scale (1= “I would certainly not buy” and 5= “I would certainly buy”). The Ethics Research Committee of the Federal University of Pernambuco approved this study (Protocol No. 3.029.190). The results of the frozen yogurts acceptance test were: aroma (6.57 - 6.91), appearance (6.42 - 7.44), flavor (7.02 - 7.78), texture (5.76 - 7.32), and overall impression (6.69 - 7.70). Additionally, formulation F3 obtained the highest average scores against the evaluated attributes, while formulation F0 received the lowest scores. Regarding the purchase intent test, more than 50% of consumers confirmed their purchase intention for the formulations F1, F2, and F3, represented by scores 4 and 5. The results reflect that the proportion of whey applied in dairy products may be a limiting factor to enhance sensory attributes and purchase intention. However, adverse sensory effects are minimized satisfactorily with the use of inulin-type prebiotic. Thus, the LCW associated with inulin is an effective alternative to promote interesting sensory characteristics to the production of frozen yogurts.

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Autor

Viviane Michele dos Santos

Obrigada, Samanta. Caso tenha interesse, segue link do artigo sobre as propriedades físico-químicas das formulações dos frozens à base de soro de leite suplementados com inulina: https://doi.org/10.1590/0103-8478cr20201078.