FREE CHOICE PROFILING, ACCEPTANCE AND PURCHASE INTENTION IN THE EVALUATION OF DIFFERENT BISCUIT FORMULATIONS
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Ciência e Agrotecnologia (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000600613 |
Resumo: | ABSTRACT The increased demand for differentiated and health-oriented food has driven the development of bakery products with specific nutritional and sensory characteristics. The aim of this study was to compare four different biscuits: two commercial (sugar-free and gluten-free) and two experimental formulations (standard and source of extra fiber). The cookie with added fiber had passion fruit albedo and pumpkin peel added to its formulation, as well as reduced wheat flour content compared with the standard formulation. These alterations aimed to achieve both nutritional and economic benefits. The Free Choice Profiling methodology was used, and the data were subjected to Generalized Procrustes Analysis. The analysis was performed separately by attribute classes (appearance, aroma, flavor and texture). The percentage of variance explained in the first dimension was 87.6% for texture, and the sum of the first two dimensions was greater than 90% for all four attributes. Both experimental formulations were characterized as having a yellowish color, flattened appearance, passion fruit aroma, natural aroma, passion fruit flavor, passion fruit residual flavor, soft texture and compact texture. Therefore, the addition of byproducts in the standard formulation did not qualitatively change the characteristic attributes. The products were also evaluated on a 9-point hedonic scale, and the data were statistically evaluated by analysis of variance (ANOVA). When compared by affective analysis, the formulation with added fiber and the commercial biscuits showed no significant difference regarding flavor and intent to purchase. Thus, the cookie developed herein has promising market potential, and it presents additional benefits due to its economic and nutritional appeal. |
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FREE CHOICE PROFILING, ACCEPTANCE AND PURCHASE INTENTION IN THE EVALUATION OF DIFFERENT BISCUIT FORMULATIONSSensory analysisproduct developmentbakery products.ABSTRACT The increased demand for differentiated and health-oriented food has driven the development of bakery products with specific nutritional and sensory characteristics. The aim of this study was to compare four different biscuits: two commercial (sugar-free and gluten-free) and two experimental formulations (standard and source of extra fiber). The cookie with added fiber had passion fruit albedo and pumpkin peel added to its formulation, as well as reduced wheat flour content compared with the standard formulation. These alterations aimed to achieve both nutritional and economic benefits. The Free Choice Profiling methodology was used, and the data were subjected to Generalized Procrustes Analysis. The analysis was performed separately by attribute classes (appearance, aroma, flavor and texture). The percentage of variance explained in the first dimension was 87.6% for texture, and the sum of the first two dimensions was greater than 90% for all four attributes. Both experimental formulations were characterized as having a yellowish color, flattened appearance, passion fruit aroma, natural aroma, passion fruit flavor, passion fruit residual flavor, soft texture and compact texture. Therefore, the addition of byproducts in the standard formulation did not qualitatively change the characteristic attributes. The products were also evaluated on a 9-point hedonic scale, and the data were statistically evaluated by analysis of variance (ANOVA). When compared by affective analysis, the formulation with added fiber and the commercial biscuits showed no significant difference regarding flavor and intent to purchase. Thus, the cookie developed herein has promising market potential, and it presents additional benefits due to its economic and nutritional appeal.Editora da UFLA2015-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000600613Ciência e Agrotecnologia v.39 n.6 2015reponame:Ciência e Agrotecnologia (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLA10.1590/S1413-70542015000600008info:eu-repo/semantics/openAccessSantos,Dayane Angélica Machado dosLobo,Juliana da Silva ToméAraújo,Lidiane MedellaDeliza,RosiresMarcellini,Paulo Sérgioeng2015-12-03T00:00:00Zoai:scielo:S1413-70542015000600613Revistahttp://www.scielo.br/cagroPUBhttps://old.scielo.br/oai/scielo-oai.php||renpaiva@dbi.ufla.br|| editora@editora.ufla.br1981-18291413-7054opendoar:2015-12-03T00:00Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
FREE CHOICE PROFILING, ACCEPTANCE AND PURCHASE INTENTION IN THE EVALUATION OF DIFFERENT BISCUIT FORMULATIONS |
title |
FREE CHOICE PROFILING, ACCEPTANCE AND PURCHASE INTENTION IN THE EVALUATION OF DIFFERENT BISCUIT FORMULATIONS |
spellingShingle |
FREE CHOICE PROFILING, ACCEPTANCE AND PURCHASE INTENTION IN THE EVALUATION OF DIFFERENT BISCUIT FORMULATIONS Santos,Dayane Angélica Machado dos Sensory analysis product development bakery products. |
title_short |
FREE CHOICE PROFILING, ACCEPTANCE AND PURCHASE INTENTION IN THE EVALUATION OF DIFFERENT BISCUIT FORMULATIONS |
title_full |
FREE CHOICE PROFILING, ACCEPTANCE AND PURCHASE INTENTION IN THE EVALUATION OF DIFFERENT BISCUIT FORMULATIONS |
title_fullStr |
FREE CHOICE PROFILING, ACCEPTANCE AND PURCHASE INTENTION IN THE EVALUATION OF DIFFERENT BISCUIT FORMULATIONS |
title_full_unstemmed |
FREE CHOICE PROFILING, ACCEPTANCE AND PURCHASE INTENTION IN THE EVALUATION OF DIFFERENT BISCUIT FORMULATIONS |
title_sort |
FREE CHOICE PROFILING, ACCEPTANCE AND PURCHASE INTENTION IN THE EVALUATION OF DIFFERENT BISCUIT FORMULATIONS |
author |
Santos,Dayane Angélica Machado dos |
author_facet |
Santos,Dayane Angélica Machado dos Lobo,Juliana da Silva Tomé Araújo,Lidiane Medella Deliza,Rosires Marcellini,Paulo Sérgio |
author_role |
author |
author2 |
Lobo,Juliana da Silva Tomé Araújo,Lidiane Medella Deliza,Rosires Marcellini,Paulo Sérgio |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Santos,Dayane Angélica Machado dos Lobo,Juliana da Silva Tomé Araújo,Lidiane Medella Deliza,Rosires Marcellini,Paulo Sérgio |
dc.subject.por.fl_str_mv |
Sensory analysis product development bakery products. |
topic |
Sensory analysis product development bakery products. |
description |
ABSTRACT The increased demand for differentiated and health-oriented food has driven the development of bakery products with specific nutritional and sensory characteristics. The aim of this study was to compare four different biscuits: two commercial (sugar-free and gluten-free) and two experimental formulations (standard and source of extra fiber). The cookie with added fiber had passion fruit albedo and pumpkin peel added to its formulation, as well as reduced wheat flour content compared with the standard formulation. These alterations aimed to achieve both nutritional and economic benefits. The Free Choice Profiling methodology was used, and the data were subjected to Generalized Procrustes Analysis. The analysis was performed separately by attribute classes (appearance, aroma, flavor and texture). The percentage of variance explained in the first dimension was 87.6% for texture, and the sum of the first two dimensions was greater than 90% for all four attributes. Both experimental formulations were characterized as having a yellowish color, flattened appearance, passion fruit aroma, natural aroma, passion fruit flavor, passion fruit residual flavor, soft texture and compact texture. Therefore, the addition of byproducts in the standard formulation did not qualitatively change the characteristic attributes. The products were also evaluated on a 9-point hedonic scale, and the data were statistically evaluated by analysis of variance (ANOVA). When compared by affective analysis, the formulation with added fiber and the commercial biscuits showed no significant difference regarding flavor and intent to purchase. Thus, the cookie developed herein has promising market potential, and it presents additional benefits due to its economic and nutritional appeal. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000600613 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000600613 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1413-70542015000600008 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Editora da UFLA |
publisher.none.fl_str_mv |
Editora da UFLA |
dc.source.none.fl_str_mv |
Ciência e Agrotecnologia v.39 n.6 2015 reponame:Ciência e Agrotecnologia (Online) instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Ciência e Agrotecnologia (Online) |
collection |
Ciência e Agrotecnologia (Online) |
repository.name.fl_str_mv |
Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
||renpaiva@dbi.ufla.br|| editora@editora.ufla.br |
_version_ |
1750226495049039872 |