Sensory perception of the fermented goat milk: potential application of the DSC method
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300406 |
Resumo: | Abstract Goat milk and its derivatives present proven beneficial health properties; however, some sensory aspects associated to consumers’ expectations restrict the consumption growth for these products. In this work, fermented caprine milk formulations have been evaluated utilizing the methodology of Discourse of the Collective Subject (Discurso do Sujeito Coletivo – DSC) associated to sensory analysis, in order to evaluate the perception of fermented caprine milk by consumers. The physicochemical and microbiological requisites of the fermented milk formulations evaluated during the storage, were according to current legislation. The probiotic characteristics of evaluated formulations were preserved, presenting viable cells counts for Lactobacillus acidophilus LA-5, Bifidobacterium BB-12, and Streptococcus thermophilus higher than 1x106 CFU/mL, along 28 days of storage. The Discourse of the Collective Subject results have shown that the typical taste and flavor, present in products derived from caprine milk, did not influence the purchase intention, which was expressive for all fermented milks. The Discourse of the Collective Subject has elucidated the consumers’ perspective, determining then both, the consumers’ profile and the factors interfering on the acquisition of fermented caprine milk. |
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Food Science and Technology (Campinas) |
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Sensory perception of the fermented goat milk: potential application of the DSC methodDiscourse of the Collective Subjectcaprine milkconsumerAbstract Goat milk and its derivatives present proven beneficial health properties; however, some sensory aspects associated to consumers’ expectations restrict the consumption growth for these products. In this work, fermented caprine milk formulations have been evaluated utilizing the methodology of Discourse of the Collective Subject (Discurso do Sujeito Coletivo – DSC) associated to sensory analysis, in order to evaluate the perception of fermented caprine milk by consumers. The physicochemical and microbiological requisites of the fermented milk formulations evaluated during the storage, were according to current legislation. The probiotic characteristics of evaluated formulations were preserved, presenting viable cells counts for Lactobacillus acidophilus LA-5, Bifidobacterium BB-12, and Streptococcus thermophilus higher than 1x106 CFU/mL, along 28 days of storage. The Discourse of the Collective Subject results have shown that the typical taste and flavor, present in products derived from caprine milk, did not influence the purchase intention, which was expressive for all fermented milks. The Discourse of the Collective Subject has elucidated the consumers’ perspective, determining then both, the consumers’ profile and the factors interfering on the acquisition of fermented caprine milk.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2016-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300406Food Science and Technology v.36 n.3 2016reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.05315info:eu-repo/semantics/openAccessBESSA,Martha Eunice deRODARTE,Miriam PereiraOTÊNIO,Marcelo HenriqueSTRINGHETA,Paulo CesarOLIVEIRA,Juliana Mauricio deBARBOSA,Jucélia SilvaPINTO,Miriam Aparecida de Oliveiraeng2016-09-29T00:00:00Zoai:scielo:S0101-20612016000300406Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2016-09-29T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Sensory perception of the fermented goat milk: potential application of the DSC method |
title |
Sensory perception of the fermented goat milk: potential application of the DSC method |
spellingShingle |
Sensory perception of the fermented goat milk: potential application of the DSC method BESSA,Martha Eunice de Discourse of the Collective Subject caprine milk consumer |
title_short |
Sensory perception of the fermented goat milk: potential application of the DSC method |
title_full |
Sensory perception of the fermented goat milk: potential application of the DSC method |
title_fullStr |
Sensory perception of the fermented goat milk: potential application of the DSC method |
title_full_unstemmed |
Sensory perception of the fermented goat milk: potential application of the DSC method |
title_sort |
Sensory perception of the fermented goat milk: potential application of the DSC method |
author |
BESSA,Martha Eunice de |
author_facet |
BESSA,Martha Eunice de RODARTE,Miriam Pereira OTÊNIO,Marcelo Henrique STRINGHETA,Paulo Cesar OLIVEIRA,Juliana Mauricio de BARBOSA,Jucélia Silva PINTO,Miriam Aparecida de Oliveira |
author_role |
author |
author2 |
RODARTE,Miriam Pereira OTÊNIO,Marcelo Henrique STRINGHETA,Paulo Cesar OLIVEIRA,Juliana Mauricio de BARBOSA,Jucélia Silva PINTO,Miriam Aparecida de Oliveira |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
BESSA,Martha Eunice de RODARTE,Miriam Pereira OTÊNIO,Marcelo Henrique STRINGHETA,Paulo Cesar OLIVEIRA,Juliana Mauricio de BARBOSA,Jucélia Silva PINTO,Miriam Aparecida de Oliveira |
dc.subject.por.fl_str_mv |
Discourse of the Collective Subject caprine milk consumer |
topic |
Discourse of the Collective Subject caprine milk consumer |
description |
Abstract Goat milk and its derivatives present proven beneficial health properties; however, some sensory aspects associated to consumers’ expectations restrict the consumption growth for these products. In this work, fermented caprine milk formulations have been evaluated utilizing the methodology of Discourse of the Collective Subject (Discurso do Sujeito Coletivo – DSC) associated to sensory analysis, in order to evaluate the perception of fermented caprine milk by consumers. The physicochemical and microbiological requisites of the fermented milk formulations evaluated during the storage, were according to current legislation. The probiotic characteristics of evaluated formulations were preserved, presenting viable cells counts for Lactobacillus acidophilus LA-5, Bifidobacterium BB-12, and Streptococcus thermophilus higher than 1x106 CFU/mL, along 28 days of storage. The Discourse of the Collective Subject results have shown that the typical taste and flavor, present in products derived from caprine milk, did not influence the purchase intention, which was expressive for all fermented milks. The Discourse of the Collective Subject has elucidated the consumers’ perspective, determining then both, the consumers’ profile and the factors interfering on the acquisition of fermented caprine milk. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-09-01 |
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=S0101-20612016000300406 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300406 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457X.05315 |
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 |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.36 n.3 2016 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126320845783040 |