Word association and check-all-that-apply accessing the difference between yogurt and fermented whey beverage
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/64953 |
Resumo: | Consumers see whey beverages as inferior products to yogurts, especially regarding texture and viscosity. The aim of this work was to evaluate consumers' perception of the differences between yogurt and fermented whey beverage using word association and check-all-that-apply (Cata). Untrained assessors (n = 100) evaluated samples of three commercial brands of liquid or stirred yogurt and whey beverage, of strawberry flavor. Chemical and physical parameters (pH, acidity, total solids, color, texture and syneresis) were determined to assist in the interpretation of the results. The study showed that physical and chemical characteristics were inherent to each product, with no homogeneity within each category. The texture was the parameter that most influenced consumer responses. Yogurt is not necessarily always more viscous than fermented whey beverages. In addition, sensory acceptability was not linked to the product category, pointing to the importance of the individual characteristics. Word association and Cata were able to access the main differences between both products and brought important qualitative and quantitative information regarding consumers’ opinions. This study contributed to demystifying the perception that fermented whey beverages have attributes considered inferior, such as lower viscosity and greater syneresis when compared to yogurts. It was found that there is a demand for information about yogurt and fermented whey beverages, which can influence consumers' opinions at the time of purchase. |
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Word association and check-all-that-apply accessing the difference between yogurt and fermented whey beverageWord association and check-all-that-apply accessing the difference between yogurt and fermented whey beveragedairy products; sensory parameters; acceptability; consumer science.dairy products; sensory parameters; acceptability; consumer science.Consumers see whey beverages as inferior products to yogurts, especially regarding texture and viscosity. The aim of this work was to evaluate consumers' perception of the differences between yogurt and fermented whey beverage using word association and check-all-that-apply (Cata). Untrained assessors (n = 100) evaluated samples of three commercial brands of liquid or stirred yogurt and whey beverage, of strawberry flavor. Chemical and physical parameters (pH, acidity, total solids, color, texture and syneresis) were determined to assist in the interpretation of the results. The study showed that physical and chemical characteristics were inherent to each product, with no homogeneity within each category. The texture was the parameter that most influenced consumer responses. Yogurt is not necessarily always more viscous than fermented whey beverages. In addition, sensory acceptability was not linked to the product category, pointing to the importance of the individual characteristics. Word association and Cata were able to access the main differences between both products and brought important qualitative and quantitative information regarding consumers’ opinions. This study contributed to demystifying the perception that fermented whey beverages have attributes considered inferior, such as lower viscosity and greater syneresis when compared to yogurts. It was found that there is a demand for information about yogurt and fermented whey beverages, which can influence consumers' opinions at the time of purchase.Consumers see whey beverages as inferior products to yogurts, especially regarding texture and viscosity. The aim of this work was to evaluate consumers' perception of the differences between yogurt and fermented whey beverage using word association and check-all-that-apply (Cata). Untrained assessors (n = 100) evaluated samples of three commercial brands of liquid or stirred yogurt and whey beverage, of strawberry flavor. Chemical and physical parameters (pH, acidity, total solids, color, texture and syneresis) were determined to assist in the interpretation of the results. The study showed that physical and chemical characteristics were inherent to each product, with no homogeneity within each category. The texture was the parameter that most influenced consumer responses. Yogurt is not necessarily always more viscous than fermented whey beverages. In addition, sensory acceptability was not linked to the product category, pointing to the importance of the individual characteristics. Word association and Cata were able to access the main differences between both products and brought important qualitative and quantitative information regarding consumers’ opinions. This study contributed to demystifying the perception that fermented whey beverages have attributes considered inferior, such as lower viscosity and greater syneresis when compared to yogurts. It was found that there is a demand for information about yogurt and fermented whey beverages, which can influence consumers' opinions at the time of purchase.Universidade Estadual De Maringá2023-12-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/6495310.4025/actascitechnol.v46i1.64953Acta Scientiarum. Technology; Vol 46 No 1 (2024): Em proceso; e64953Acta Scientiarum. Technology; v. 46 n. 1 (2024): Publicação contínua; e649531806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/64953/751375156965Copyright (c) 2024 Acta Scientiarum. Technologyhttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess Furlani, Lucas da LuzMarques, Caroline Prado, Naimara Vieira doFiebig, Matheus Sbruzzi Machado-Lunkes, Alessandra Castro-Cislaghi, Fabiane Picinin de2024-03-01T16:32:09Zoai:periodicos.uem.br/ojs:article/64953Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2024-03-01T16:32:09Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Word association and check-all-that-apply accessing the difference between yogurt and fermented whey beverage Word association and check-all-that-apply accessing the difference between yogurt and fermented whey beverage |
title |
Word association and check-all-that-apply accessing the difference between yogurt and fermented whey beverage |
spellingShingle |
Word association and check-all-that-apply accessing the difference between yogurt and fermented whey beverage Furlani, Lucas da Luz dairy products; sensory parameters; acceptability; consumer science. dairy products; sensory parameters; acceptability; consumer science. |
title_short |
Word association and check-all-that-apply accessing the difference between yogurt and fermented whey beverage |
title_full |
Word association and check-all-that-apply accessing the difference between yogurt and fermented whey beverage |
title_fullStr |
Word association and check-all-that-apply accessing the difference between yogurt and fermented whey beverage |
title_full_unstemmed |
Word association and check-all-that-apply accessing the difference between yogurt and fermented whey beverage |
title_sort |
Word association and check-all-that-apply accessing the difference between yogurt and fermented whey beverage |
author |
Furlani, Lucas da Luz |
author_facet |
Furlani, Lucas da Luz Marques, Caroline Prado, Naimara Vieira do Fiebig, Matheus Sbruzzi Machado-Lunkes, Alessandra Castro-Cislaghi, Fabiane Picinin de |
author_role |
author |
author2 |
Marques, Caroline Prado, Naimara Vieira do Fiebig, Matheus Sbruzzi Machado-Lunkes, Alessandra Castro-Cislaghi, Fabiane Picinin de |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Furlani, Lucas da Luz Marques, Caroline Prado, Naimara Vieira do Fiebig, Matheus Sbruzzi Machado-Lunkes, Alessandra Castro-Cislaghi, Fabiane Picinin de |
dc.subject.por.fl_str_mv |
dairy products; sensory parameters; acceptability; consumer science. dairy products; sensory parameters; acceptability; consumer science. |
topic |
dairy products; sensory parameters; acceptability; consumer science. dairy products; sensory parameters; acceptability; consumer science. |
description |
Consumers see whey beverages as inferior products to yogurts, especially regarding texture and viscosity. The aim of this work was to evaluate consumers' perception of the differences between yogurt and fermented whey beverage using word association and check-all-that-apply (Cata). Untrained assessors (n = 100) evaluated samples of three commercial brands of liquid or stirred yogurt and whey beverage, of strawberry flavor. Chemical and physical parameters (pH, acidity, total solids, color, texture and syneresis) were determined to assist in the interpretation of the results. The study showed that physical and chemical characteristics were inherent to each product, with no homogeneity within each category. The texture was the parameter that most influenced consumer responses. Yogurt is not necessarily always more viscous than fermented whey beverages. In addition, sensory acceptability was not linked to the product category, pointing to the importance of the individual characteristics. Word association and Cata were able to access the main differences between both products and brought important qualitative and quantitative information regarding consumers’ opinions. This study contributed to demystifying the perception that fermented whey beverages have attributes considered inferior, such as lower viscosity and greater syneresis when compared to yogurts. It was found that there is a demand for information about yogurt and fermented whey beverages, which can influence consumers' opinions at the time of purchase. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-12-14 |
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 |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/64953 10.4025/actascitechnol.v46i1.64953 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/64953 |
identifier_str_mv |
10.4025/actascitechnol.v46i1.64953 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/64953/751375156965 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2024 Acta Scientiarum. Technology http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2024 Acta Scientiarum. Technology 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 |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 46 No 1 (2024): Em proceso; e64953 Acta Scientiarum. Technology; v. 46 n. 1 (2024): Publicação contínua; e64953 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
_version_ |
1799315338361307136 |