Acceptance sensory of milk Ultra High Temperature and consumer attitudes of packaging of different brands of the product
Autor(a) principal: | |
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Data de Publicação: | 2015 |
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/435 |
Resumo: | The study aimed to evaluate the sensory acceptance of different brands of whole UHT milk; identify and quantify the importance of attributes of the packaging and labeling of milk in the purchase attitude of consumers excure six different brands of whole UHT milk were collect, which were submitted to the acceptance test, using a hybrid hedonic scale of 9 cm. The data were submitted to ANOVA using the Statistical Software 6.0. The packaging and labeling of different brands of milk, were used for application of the focus group technique. From the results, we found that there was no difference (p 0.05) between the brands of UHT milk, in relation to sensory acceptance. It was also possible to verify the influence frequency of the milk consumption of acceptance of the product, characterized by three clusters of consumers. From the focus group sessions it was found that 61.1% of participants observe the packaging and labeling milk at the time of purchase. However, 38.9% argued that they are faithful consumers excure to a determined brand. As regards the existence of quality certification seals, it was found that 72.2% of participants do not observe the existence of these certifications when buying milk. In addition, 77.8% have not changed their spending habits in relation to milk brand. It is concluded that the milk consumption frequency, influence on sensorial acceptance, and some consumers are unaware of the risk that the tamper carried out in milk can cause to their health. |
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Acceptance sensory of milk Ultra High Temperature and consumer attitudes of packaging of different brands of the productACEITAÇÃO SENSORIAL DE LEITE INTEGRAL ULTRA HIGH TEMPERATURE E ATITUDES DOS CONSUMIDORES EM RELAÇÃO ÀS EMBALAGENS DE DIFERENTES MARCAS DO PRODUTOConsumer; quality; fraud; focus group.AlimentosConsumidor; qualidade; fraude, grupo de foco.The study aimed to evaluate the sensory acceptance of different brands of whole UHT milk; identify and quantify the importance of attributes of the packaging and labeling of milk in the purchase attitude of consumers excure six different brands of whole UHT milk were collect, which were submitted to the acceptance test, using a hybrid hedonic scale of 9 cm. The data were submitted to ANOVA using the Statistical Software 6.0. The packaging and labeling of different brands of milk, were used for application of the focus group technique. From the results, we found that there was no difference (p 0.05) between the brands of UHT milk, in relation to sensory acceptance. It was also possible to verify the influence frequency of the milk consumption of acceptance of the product, characterized by three clusters of consumers. From the focus group sessions it was found that 61.1% of participants observe the packaging and labeling milk at the time of purchase. However, 38.9% argued that they are faithful consumers excure to a determined brand. As regards the existence of quality certification seals, it was found that 72.2% of participants do not observe the existence of these certifications when buying milk. In addition, 77.8% have not changed their spending habits in relation to milk brand. It is concluded that the milk consumption frequency, influence on sensorial acceptance, and some consumers are unaware of the risk that the tamper carried out in milk can cause to their health.O estudo teve como objetivo avaliar a aceitação sensorial de diferentes marcas de leite UHT integral, bem como identificar e quantificar a importância de atributos da embalagem e rotulagem do leite na atitude de compra dos consumidores. Foram coletadas seis marcas diferentes de leite UHT integral, as quais foram submetidas ao teste de aceitação, utilizando uma escala hedônica híbrida de 9 cm. Os dados foram submetidos à análise de variância, utilizando o Software Estatística 6.0. A embalagem e a rotulagem das diferentes marcas de leite foram utilizadas para aplicação da técnica de grupo de foco. A partir dos resultados, foi possível verificar que não ocorreu diferença (p 0,05) entre as marcas de leite UHT em relação a aceitação sensorial. Foi possível verificar ainda, a influência da frequência de consumo do leite na aceitação do produto, caracterizado por três nichos de consumidores. A partir das sessões de grupo de foco observou-se que 61,1% dos participantes observam as embalagens e os rótulos do leite no momento da compra, já 38,9% argumentaram que são consumidores fiéis a determinada marca. No que se refere a existência de selos de certificação de qualidade, verificou-se que 72,2% dos participantes não observam a existência destas certificações no momento da compra do leite. Além disso, 77,8% não mudaram seus hábitos de consumo em relação a marca do leite, mesmo após constatação de fraude. Conclui-se, que a frequência de consumo do leite, influencia na sua aceitação sensorial, e, alguns consumidores, desconhecem os riscos que as adulterações realizadas no leite podem ocasionar para a sua saúde.ILCTInstituto Federal de Educação Ciência e tecnologia do Rio Grande do SulBonacina, Marlice SaleteZamboni, LuanaRosa, Leonardo Souza da2015-12-31info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/43510.14295/2238-6416.v70i4.435Journal of Candido Tostes Dairy Institute; v. 70, n. 4 (2015); 216-225Revista do Instituto de Laticínios Cândido Tostes; v. 70, n. 4 (2015); 216-2252238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/435/379https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/435/85Direitos autorais 2016 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2016-06-20T17:38:20Zoai:oai.rilct.emnuvens.com.br:article/435Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2016-06-20T17:38:20Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
Acceptance sensory of milk Ultra High Temperature and consumer attitudes of packaging of different brands of the product ACEITAÇÃO SENSORIAL DE LEITE INTEGRAL ULTRA HIGH TEMPERATURE E ATITUDES DOS CONSUMIDORES EM RELAÇÃO ÀS EMBALAGENS DE DIFERENTES MARCAS DO PRODUTO |
title |
Acceptance sensory of milk Ultra High Temperature and consumer attitudes of packaging of different brands of the product |
spellingShingle |
Acceptance sensory of milk Ultra High Temperature and consumer attitudes of packaging of different brands of the product Bonacina, Marlice Salete Consumer; quality; fraud; focus group. Alimentos Consumidor; qualidade; fraude, grupo de foco. |
title_short |
Acceptance sensory of milk Ultra High Temperature and consumer attitudes of packaging of different brands of the product |
title_full |
Acceptance sensory of milk Ultra High Temperature and consumer attitudes of packaging of different brands of the product |
title_fullStr |
Acceptance sensory of milk Ultra High Temperature and consumer attitudes of packaging of different brands of the product |
title_full_unstemmed |
Acceptance sensory of milk Ultra High Temperature and consumer attitudes of packaging of different brands of the product |
title_sort |
Acceptance sensory of milk Ultra High Temperature and consumer attitudes of packaging of different brands of the product |
author |
Bonacina, Marlice Salete |
author_facet |
Bonacina, Marlice Salete Zamboni, Luana Rosa, Leonardo Souza da |
author_role |
author |
author2 |
Zamboni, Luana Rosa, Leonardo Souza da |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Instituto Federal de Educação Ciência e tecnologia do Rio Grande do Sul |
dc.contributor.author.fl_str_mv |
Bonacina, Marlice Salete Zamboni, Luana Rosa, Leonardo Souza da |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
Consumer; quality; fraud; focus group. Alimentos Consumidor; qualidade; fraude, grupo de foco. |
topic |
Consumer; quality; fraud; focus group. Alimentos Consumidor; qualidade; fraude, grupo de foco. |
description |
The study aimed to evaluate the sensory acceptance of different brands of whole UHT milk; identify and quantify the importance of attributes of the packaging and labeling of milk in the purchase attitude of consumers excure six different brands of whole UHT milk were collect, which were submitted to the acceptance test, using a hybrid hedonic scale of 9 cm. The data were submitted to ANOVA using the Statistical Software 6.0. The packaging and labeling of different brands of milk, were used for application of the focus group technique. From the results, we found that there was no difference (p 0.05) between the brands of UHT milk, in relation to sensory acceptance. It was also possible to verify the influence frequency of the milk consumption of acceptance of the product, characterized by three clusters of consumers. From the focus group sessions it was found that 61.1% of participants observe the packaging and labeling milk at the time of purchase. However, 38.9% argued that they are faithful consumers excure to a determined brand. As regards the existence of quality certification seals, it was found that 72.2% of participants do not observe the existence of these certifications when buying milk. In addition, 77.8% have not changed their spending habits in relation to milk brand. It is concluded that the milk consumption frequency, influence on sensorial acceptance, and some consumers are unaware of the risk that the tamper carried out in milk can cause to their health. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-12-31 |
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/435 10.14295/2238-6416.v70i4.435 |
url |
https://www.revistadoilct.com.br/rilct/article/view/435 |
identifier_str_mv |
10.14295/2238-6416.v70i4.435 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/435/379 https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/435/85 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2016 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 2016 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. 70, n. 4 (2015); 216-225 Revista do Instituto de Laticínios Cândido Tostes; v. 70, n. 4 (2015); 216-225 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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1793890270057594880 |