Evaluation of coconut yoghurt based on the consumer perspective: influence of product information on the sensorial profile
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/12582 |
Resumo: | The objective of this research was to evaluate the influence of the information contained in the packaging on the sensory profile of different brands of coconut yogurt. Three brands of yogurt were compared considering the laboratory evaluations in two conditions: blind and informed. In the latter case, the product was presented to the consumer in its original container (packaging containing the label). One hundred and two adult consumers of both sexes participated in the research. The results showed that product information significantly influences the sensory perception of some attributes by consumers. This occurred both in segmented groups and in individualized assessments. An ideal coconut yogurt was classified as creamy, homogeneous, with a fruit and aroma flavor, white color intensity, sweet flavor and smooth consistency. Already, attributes such as sour/acid flavor, no flavor, thick texture, firm consistency and liquid appearance were reported as more distant from an ideal product. Specific parameters such as sour/acid flavor, no flavor and liquid appearance negatively penalized the acceptance of yogurts, while presenting a firm consistency and thick texture increased the acceptability. It is concluded that the information contained in the product packaging influences the sensory profile of coconut yogurt. Thus, researchers and food industries must consider possible individual effects, the research scenario and the conditions for evaluating products that may globally interfere in the sensory profile of yogurts. |
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Evaluation of coconut yoghurt based on the consumer perspective: influence of product information on the sensorial profileEvaluación de la yogur de coco basada en la perspectiva del consumidor: influencia de la información del producto en el perfil sensorialAvaliação de iogurte de coco baseado na perspectiva do consumidor: influência das informações do produto sobre o perfil sensorialProducto lácteoEmbalajeMarca.Produto lácteoEmbalagemMarca.Dairy productPackingBrand.The objective of this research was to evaluate the influence of the information contained in the packaging on the sensory profile of different brands of coconut yogurt. Three brands of yogurt were compared considering the laboratory evaluations in two conditions: blind and informed. In the latter case, the product was presented to the consumer in its original container (packaging containing the label). One hundred and two adult consumers of both sexes participated in the research. The results showed that product information significantly influences the sensory perception of some attributes by consumers. This occurred both in segmented groups and in individualized assessments. An ideal coconut yogurt was classified as creamy, homogeneous, with a fruit and aroma flavor, white color intensity, sweet flavor and smooth consistency. Already, attributes such as sour/acid flavor, no flavor, thick texture, firm consistency and liquid appearance were reported as more distant from an ideal product. Specific parameters such as sour/acid flavor, no flavor and liquid appearance negatively penalized the acceptance of yogurts, while presenting a firm consistency and thick texture increased the acceptability. It is concluded that the information contained in the product packaging influences the sensory profile of coconut yogurt. Thus, researchers and food industries must consider possible individual effects, the research scenario and the conditions for evaluating products that may globally interfere in the sensory profile of yogurts.El objetivo de esta investigación fue evaluar la influencia de la información contenida en el empaque sobre el perfil sensorial de diferentes marcas de yogur de coco. Se compararon tres marcas de yogur considerando las evaluaciones de laboratorio en dos condiciones: ciego e informado. En este último caso, el producto se presentó al consumidor en su envase original (envase que contiene la etiqueta). Ciento dos consumidores adultos de ambos sexos participaron en la investigación. Los resultados mostraron que la información del producto influye significativamente en la percepción sensorial de algunos atributos por parte de los consumidores. Esto ocurrió tanto en grupos segmentados como en evaluaciones individualizadas. Un yogur de coco ideal se clasificó como cremoso, homogéneo, con sabor y aroma a frutas, intensidad de color blanco, sabor dulce y consistencia suave. Ya se informó que atributos como el sabor agrio/ácido, la falta de sabor, la textura espesa, la consistencia firme y la apariencia líquida eran más distantes de un producto ideal. Parámetros específicos como sabor agrio/ácido, ausencia de sabor y apariencia líquida penalizaron negativamente la aceptación de los yogures, mientras que presentar una consistencia firme y textura espesa aumentaron la aceptabilidad. Se concluye que la información contenida en el empaque del producto influye en el perfil sensorial del yogur de coco. Por lo tanto, los investigadores y la industria alimentaria deben considerar los posibles efectos individuales, el escenario de investigación y las condiciones para evaluar productos que puedan interferir globalmente en el perfil sensorial de los yogures.O objetivo desta pesquisa foi avaliar a influência das informações contidas na embalagem sobre o perfil sensorial de diferentes marcas de iogurte de coco. Foram comparadas três marcas de iogurte considerando para as avaliações laboratoriais em duas condições: cega e informada. Nesse último caso, o produto foi apresentado ao consumidor em seu recipiente original (embalagem contendo o rótulo). Participaram da pesquisa 102 consumidores adultos, de ambos os sexos. Os resultados demonstraram que as informações dos produtos influenciam significativamente a percepção sensorial de alguns atributos pelos consumidores. Isso ocorreu tanto em grupos segmentados como em avaliações individualizadas. Um iogurte de coco ideal foi classificado como cremoso, homogêneo, com sabor e aroma de fruta, intensidade de cor branca, sabor doce e consistência suave. Já, atributos como sabor azedo/ácido, sem sabor, textura espessa, consistência firme e aparência líquida foram informados como mais distantes de um produto ideal. Parâmetros específicos como sabor azedo/ácido, sem sabor e aparência líquida penalizaram negativamente a aceitação dos iogurtes, enquanto apresentar uma consistência firme e textura espessa aumentaram a aceitabilidade. Conclui-se que as informações contidas na embalagem dos produtos influenciam o perfil sensorial de iogurte de coco. Dessa forma, pesquisadores e indústrias alimentícias devem considerar possíveis efeitos individuais, do cenário da pesquisa e das condições de avaliação dos produtos que possam interferir de forma global no perfil sensorial dos iogurtes.Research, Society and Development2021-02-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1258210.33448/rsd-v10i2.12582Research, Society and Development; Vol. 10 No. 2; e53210212582Research, Society and Development; Vol. 10 Núm. 2; e53210212582Research, Society and Development; v. 10 n. 2; e532102125822525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/12582/11571Copyright (c) 2021 Regiane Ogliari; Daiana Novellohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessOgliari, RegianeNovello, Daiana2021-03-02T09:32:39Zoai:ojs.pkp.sfu.ca:article/12582Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:34:07.065821Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Evaluation of coconut yoghurt based on the consumer perspective: influence of product information on the sensorial profile Evaluación de la yogur de coco basada en la perspectiva del consumidor: influencia de la información del producto en el perfil sensorial Avaliação de iogurte de coco baseado na perspectiva do consumidor: influência das informações do produto sobre o perfil sensorial |
title |
Evaluation of coconut yoghurt based on the consumer perspective: influence of product information on the sensorial profile |
spellingShingle |
Evaluation of coconut yoghurt based on the consumer perspective: influence of product information on the sensorial profile Ogliari, Regiane Producto lácteo Embalaje Marca. Produto lácteo Embalagem Marca. Dairy product Packing Brand. |
title_short |
Evaluation of coconut yoghurt based on the consumer perspective: influence of product information on the sensorial profile |
title_full |
Evaluation of coconut yoghurt based on the consumer perspective: influence of product information on the sensorial profile |
title_fullStr |
Evaluation of coconut yoghurt based on the consumer perspective: influence of product information on the sensorial profile |
title_full_unstemmed |
Evaluation of coconut yoghurt based on the consumer perspective: influence of product information on the sensorial profile |
title_sort |
Evaluation of coconut yoghurt based on the consumer perspective: influence of product information on the sensorial profile |
author |
Ogliari, Regiane |
author_facet |
Ogliari, Regiane Novello, Daiana |
author_role |
author |
author2 |
Novello, Daiana |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Ogliari, Regiane Novello, Daiana |
dc.subject.por.fl_str_mv |
Producto lácteo Embalaje Marca. Produto lácteo Embalagem Marca. Dairy product Packing Brand. |
topic |
Producto lácteo Embalaje Marca. Produto lácteo Embalagem Marca. Dairy product Packing Brand. |
description |
The objective of this research was to evaluate the influence of the information contained in the packaging on the sensory profile of different brands of coconut yogurt. Three brands of yogurt were compared considering the laboratory evaluations in two conditions: blind and informed. In the latter case, the product was presented to the consumer in its original container (packaging containing the label). One hundred and two adult consumers of both sexes participated in the research. The results showed that product information significantly influences the sensory perception of some attributes by consumers. This occurred both in segmented groups and in individualized assessments. An ideal coconut yogurt was classified as creamy, homogeneous, with a fruit and aroma flavor, white color intensity, sweet flavor and smooth consistency. Already, attributes such as sour/acid flavor, no flavor, thick texture, firm consistency and liquid appearance were reported as more distant from an ideal product. Specific parameters such as sour/acid flavor, no flavor and liquid appearance negatively penalized the acceptance of yogurts, while presenting a firm consistency and thick texture increased the acceptability. It is concluded that the information contained in the product packaging influences the sensory profile of coconut yogurt. Thus, researchers and food industries must consider possible individual effects, the research scenario and the conditions for evaluating products that may globally interfere in the sensory profile of yogurts. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-02-27 |
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://rsdjournal.org/index.php/rsd/article/view/12582 10.33448/rsd-v10i2.12582 |
url |
https://rsdjournal.org/index.php/rsd/article/view/12582 |
identifier_str_mv |
10.33448/rsd-v10i2.12582 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/12582/11571 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2021 Regiane Ogliari; Daiana Novello https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2021 Regiane Ogliari; Daiana Novello https://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 |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 2; e53210212582 Research, Society and Development; Vol. 10 Núm. 2; e53210212582 Research, Society and Development; v. 10 n. 2; e53210212582 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
_version_ |
1797052670279680000 |