Evaluation of sensory characteristics of strawberry flavored dairy beverages
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista do Instituto de Laticínios Cândido Tostes |
Texto Completo: | https://www.revistadoilct.com.br/rilct/article/view/836 |
Resumo: | In recent years the food industry has been experiencing a paradigm shift concerning the new profile of consumers, who are increasingly informed and critical. Therefore, understanding consumer choices and preferences becomes a competitive differential between companies. In addition, the sensory characteristics of products are fundamental factors that decide the purchase and repurchase of food and beverages, thus making sensory analysis one of the most used tools in the food segment. As a result, the objective of this study was to evaluate the consumer profile, preference, and sensory acceptance of different brands of strawberry flavored dairy beverages. For this purpose, different brands of strawberry flavored dairy beverages (brands A, B, C, and D) were collected in supermarkets, which were subjected to a preference test and sensory acceptance. A total of 36 consumers participated in the sensory analysis, of which 56% were aged between 18 and 20 years and 86% were University students. Survey participants stated that they read the information contained on packaging labels (53%) and that they observe the validity of the product (94%). Regarding the sensory analysis, it was possible to verify that the dairy beverage (brand D) showed greater preference for all evaluated attributes, as well as greater sensory acceptance, showing a positive relationship between these two sensory tests. |
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Evaluation of sensory characteristics of strawberry flavored dairy beveragesAvaliação de características sensoriais de bebidas lácteas sabor morangosensory analysis; preference; consumer.5.07.00.00-6 Ciência e Tecnologia de Alimentos 5.07.02.00-9 Tecnologia de Alimentosanálise sensorial; preferência; consumidorIn recent years the food industry has been experiencing a paradigm shift concerning the new profile of consumers, who are increasingly informed and critical. Therefore, understanding consumer choices and preferences becomes a competitive differential between companies. In addition, the sensory characteristics of products are fundamental factors that decide the purchase and repurchase of food and beverages, thus making sensory analysis one of the most used tools in the food segment. As a result, the objective of this study was to evaluate the consumer profile, preference, and sensory acceptance of different brands of strawberry flavored dairy beverages. For this purpose, different brands of strawberry flavored dairy beverages (brands A, B, C, and D) were collected in supermarkets, which were subjected to a preference test and sensory acceptance. A total of 36 consumers participated in the sensory analysis, of which 56% were aged between 18 and 20 years and 86% were University students. Survey participants stated that they read the information contained on packaging labels (53%) and that they observe the validity of the product (94%). Regarding the sensory analysis, it was possible to verify that the dairy beverage (brand D) showed greater preference for all evaluated attributes, as well as greater sensory acceptance, showing a positive relationship between these two sensory tests.Nos últimos anos a indústria de alimentos vive uma mudança de paradigma em relação ao novo perfil de consumidores, os quais estão cada vez mais informados e críticos. Por isso, entender as escolhas e preferências dos consumidores passa a ser um diferencial competitivo entre as empresas. Além disso, as características sensoriais dos produtos são fatores fundamentais que decidem a compra e a recompra dos alimentos e bebidas, tornando desta forma a análise sensorial uma das ferramentas mais utilizadas no segmento alimentício. Em virtude disso, o objetivo deste estudo foi avaliar o perfil dos consumidores, a preferência e a aceitação sensorial, de diferentes marcas de bebidas lácteas sabor morango. Para tanto, foram coletadas em supermercados diferentes marcas de bebidas lácteas sabor morango (marca A, B, C e D), as quais foram submetidas ao teste de preferência e aceitação sensorial. Participaram da análise sensorial 36 consumidores, destes 56% na faixa etária de 18 a 20 anos e 86% estudando em curso superior. Os participantes da pesquisa afirmaram que leem as informações contidas nos rótulos das embalagens (53%) e que observam a validade do produto (94%). Em relação a análise sensorial, foi possível verificar que a bebida láctea (marca D) apresentou maior preferência para todos os atributos avaliados, bem como maior aceitação sensorial, mostrando a relação positiva entre estes dois testes sensoriais.ILCTInstituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul , BrasilScherer, Glaciela Cristina Rodrigues da SilvaMartinazzo, JanineDuarte, Patrícia FonsecaVanzo, Josieli AparecidaAimi, DanieliKilian, JosianeBonacina, Marlice2022-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/83610.14295/10.14295/2238-6416.v76i2.836Journal of Candido Tostes Dairy Institute; v. 76, n. 2 (2021); 83-93Revista do Instituto de Laticínios Cândido Tostes; v. 76, n. 2 (2021); 83-932238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/836/555https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/836/379https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/836/382Direitos autorais 2022 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2022-07-01T19:02:22Zoai:oai.rilct.emnuvens.com.br:article/836Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2022-07-01T19:02:22Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
Evaluation of sensory characteristics of strawberry flavored dairy beverages Avaliação de características sensoriais de bebidas lácteas sabor morango |
title |
Evaluation of sensory characteristics of strawberry flavored dairy beverages |
spellingShingle |
Evaluation of sensory characteristics of strawberry flavored dairy beverages Scherer, Glaciela Cristina Rodrigues da Silva sensory analysis; preference; consumer. 5.07.00.00-6 Ciência e Tecnologia de Alimentos 5.07.02.00-9 Tecnologia de Alimentos análise sensorial; preferência; consumidor |
title_short |
Evaluation of sensory characteristics of strawberry flavored dairy beverages |
title_full |
Evaluation of sensory characteristics of strawberry flavored dairy beverages |
title_fullStr |
Evaluation of sensory characteristics of strawberry flavored dairy beverages |
title_full_unstemmed |
Evaluation of sensory characteristics of strawberry flavored dairy beverages |
title_sort |
Evaluation of sensory characteristics of strawberry flavored dairy beverages |
author |
Scherer, Glaciela Cristina Rodrigues da Silva |
author_facet |
Scherer, Glaciela Cristina Rodrigues da Silva Martinazzo, Janine Duarte, Patrícia Fonseca Vanzo, Josieli Aparecida Aimi, Danieli Kilian, Josiane Bonacina, Marlice |
author_role |
author |
author2 |
Martinazzo, Janine Duarte, Patrícia Fonseca Vanzo, Josieli Aparecida Aimi, Danieli Kilian, Josiane Bonacina, Marlice |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul , Brasil |
dc.contributor.author.fl_str_mv |
Scherer, Glaciela Cristina Rodrigues da Silva Martinazzo, Janine Duarte, Patrícia Fonseca Vanzo, Josieli Aparecida Aimi, Danieli Kilian, Josiane Bonacina, Marlice |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
sensory analysis; preference; consumer. 5.07.00.00-6 Ciência e Tecnologia de Alimentos 5.07.02.00-9 Tecnologia de Alimentos análise sensorial; preferência; consumidor |
topic |
sensory analysis; preference; consumer. 5.07.00.00-6 Ciência e Tecnologia de Alimentos 5.07.02.00-9 Tecnologia de Alimentos análise sensorial; preferência; consumidor |
description |
In recent years the food industry has been experiencing a paradigm shift concerning the new profile of consumers, who are increasingly informed and critical. Therefore, understanding consumer choices and preferences becomes a competitive differential between companies. In addition, the sensory characteristics of products are fundamental factors that decide the purchase and repurchase of food and beverages, thus making sensory analysis one of the most used tools in the food segment. As a result, the objective of this study was to evaluate the consumer profile, preference, and sensory acceptance of different brands of strawberry flavored dairy beverages. For this purpose, different brands of strawberry flavored dairy beverages (brands A, B, C, and D) were collected in supermarkets, which were subjected to a preference test and sensory acceptance. A total of 36 consumers participated in the sensory analysis, of which 56% were aged between 18 and 20 years and 86% were University students. Survey participants stated that they read the information contained on packaging labels (53%) and that they observe the validity of the product (94%). Regarding the sensory analysis, it was possible to verify that the dairy beverage (brand D) showed greater preference for all evaluated attributes, as well as greater sensory acceptance, showing a positive relationship between these two sensory tests. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-07-01 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/836 10.14295/10.14295/2238-6416.v76i2.836 |
url |
https://www.revistadoilct.com.br/rilct/article/view/836 |
identifier_str_mv |
10.14295/10.14295/2238-6416.v76i2.836 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/836/555 https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/836/379 https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/836/382 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2022 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2022 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
ILCT |
publisher.none.fl_str_mv |
ILCT |
dc.source.none.fl_str_mv |
Journal of Candido Tostes Dairy Institute; v. 76, n. 2 (2021); 83-93 Revista do Instituto de Laticínios Cândido Tostes; v. 76, n. 2 (2021); 83-93 2238-6416 0100-3674 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
instname_str |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
instacron_str |
EPAMIG |
institution |
EPAMIG |
reponame_str |
Revista do Instituto de Laticínios Cândido Tostes |
collection |
Revista do Instituto de Laticínios Cândido Tostes |
repository.name.fl_str_mv |
Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
repository.mail.fl_str_mv |
||revistadoilct@epamig.br|| revistadoilct@oi.com.br |
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