دورية أكاديمية
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Consumer Acceptance Studies of Margarine to Guide Product Development in the Food Industry.

التفاصيل البيبلوغرافية
العنوان: Consumer Acceptance Studies of Margarine to Guide Product Development in the Food Industry.
المؤلفون: Bolini HMA; Department of Food Engineering and Technology, University of Campinas, Monteiro Lobato, 80, Campinas 13083-862, Brazil., Medeiros AC; Department of Food Engineering and Technology, University of Campinas, Monteiro Lobato, 80, Campinas 13083-862, Brazil., Pereira CTM; Department of Food Engineering and Technology, University of Campinas, Monteiro Lobato, 80, Campinas 13083-862, Brazil., Carraro F; Department of Food Engineering and Technology, University of Campinas, Monteiro Lobato, 80, Campinas 13083-862, Brazil., Augusto PPC; Department of Food Engineering and Technology, University of Campinas, Monteiro Lobato, 80, Campinas 13083-862, Brazil., Cardello F; Department of Food Engineering and Technology, University of Campinas, Monteiro Lobato, 80, Campinas 13083-862, Brazil., Lima RS; Department of Food Engineering and Technology, University of Campinas, Monteiro Lobato, 80, Campinas 13083-862, Brazil.
المصدر: Foods (Basel, Switzerland) [Foods] 2023 Dec 29; Vol. 13 (1). Date of Electronic Publication: 2023 Dec 29.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158 (Print) Linking ISSN: 23048158 NLM ISO Abbreviation: Foods Subsets: PubMed not MEDLINE
أسماء مطبوعة: Original Publication: Basel, Switzerland : MDPI AG, [2012]-
مستخلص: Margarine exhibits significant variations in composition, allowing it to cater to diverse consumer segments. This study aimed to characterize the physical and sensory attributes of margarine samples available in the Brazilian market. Twelve commercial samples from six different brands, encompassing 30% to 80% of lipid contents, were subjected to instrumental texture analysis and affective assessment. A total of 112 consumers participated in acceptance tests and Check-All-That-Apply (CATA) evaluations, while another group of 62 subjects performed Projective Mapping. Samples with lipid percentages exceeding 70% achieved the highest average acceptance scores for taste and overall impression. The brand with the lowest lipid content (30%) exhibited a stronger association with negative attributes, including rancid flavor and aroma, bitterness, and metallic flavor, resulting in lower average scores for aroma, flavor, texture, and overall impression. However, these scores were not statistically different from samples with 50% and 60% lipid content. Reducing lipid levels in fat-based products such as margarine poses a challenge to food manufacturers, as consumers generally perceive higher lipid percentages as indicative of superior flavor quality.
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معلومات مُعتمدة: 0001 National Council for Scientific and Technological Development; 001 Coordenação de Aperfeicoamento de Pessoal de Nível Superior
فهرسة مساهمة: Keywords: consumer acceptance; margarine; projective map; texture
تواريخ الأحداث: Date Created: 20240111 Latest Revision: 20240112
رمز التحديث: 20240112
مُعرف محوري في PubMed: PMC10778683
DOI: 10.3390/foods13010116
PMID: 38201144
قاعدة البيانات: MEDLINE
الوصف
تدمد:2304-8158
DOI:10.3390/foods13010116