DEVELOPMENT OF LIMÃO-CRAVO (Citrus limonial Osbeck) CURD: VIABILITY ANALYSIS THROUGH SENSORY EVALUATION

2021 ◽  
Vol 11 (2) ◽  
pp. 698-702
Author(s):  
Patrick Da Silva Cardoso ◽  
Juliana Marques Fagundes ◽  
Dayse Santana Couto ◽  
Deborah Murowaniecki Otero
Keyword(s):  
Sugar Content ◽  
Preliminary Test ◽  
New Product ◽  
Lemon Juice ◽  
Product Launch ◽  
Consumer Market ◽  
Sensorial Analysis ◽  
Viability Analysis ◽  
Three Samples ◽  
Native Foods

Lemon curd is a traditional English pastry cream originally made with lemon juice. This article deals with the proposal to replace, in its preparation, with another species of fruit that best represents the native foods of Brazil and reveals itself as a relevant alternative for the consumer market. The sensorial analysis was used in the process to aid the development of this new product from the adaptation of a traditional recipe, using the affective test of preferential ordering. This preliminary test was applied using three samples prepared with different proportions of sugar from the original formulation. These samples were coded and submitted to the analysis of 25 adult judges, students of the discipline NUTA174 - Sensorial Analysis, of the Federal University of Bahia, who ordered decreasingly according to their individual preferences. The objective of the test was to determine which proportion of sugar would be the most adequate for a better acceptance of the product by consumers, given the formula to be used in the manufacture of the new version of the lemon curd product, made from limão-cravo. After the submission of the elaborated formulations to the affective ordering test, it was concluded that the sample with intermediate sugar content was liked by most of the judges, showing that it has the most appropriate formulation for the product launch to the consumer market.

scholarly journals Sensorial Profile and Acceptability of Coffee Blends Submitted to Different Roasting Degrees

2020 ◽  
pp. 55-61
Author(s):  
Ana Paula Lelis Rodrigues de Oliveira ◽  
Ramon Felipe Neves ◽  
Gabriel Henrique Horta de Oliveira ◽  
Magno Vinicius Corrêa de Souza
Keyword(s):  
Preliminary Test ◽  
Consumer Market ◽  
Sensorial Analysis ◽  
Robusta Coffee ◽  
Blend Composition ◽  
Product Acceptability ◽  
Coffee Species ◽  
Ground Coffee

Industry of roasted and ground coffee uses Coffea arabicaL. (arabica) and Coffeacane-phora (robusta), main coffee species, to form blends consumed worldwide. In addition to blends composition, industries also vary the roast degree to attend the consumer market. Being that stated, this work aimed to evaluate the influence of roasting degree and blends composition, usingsensorial analysis, over the product acceptability. Arabica and robusta coffee were dehulled, classified, and roasted at Agtrons numbers SCAA#65 (medium-light) e SCAA#45 (moderately dark). Afterward, the authors made a preliminary test to select the blends for conventional consumers as a function of robusta coffee percentage. After the selection and determination of adequate proportion (0, 30, and 60 % m/m) of robusta coffee,the researchers invited 49 consumers to perform the tests. The researchers used preliminary tests to indicate that 29 out of the 49 consumers are capableto complete the tests. They performed the sensorial analysis of the blends, signaling grades from 1 to 9 to flavor, aroma, and appearance. Blend composition presented a higher impact over the coffee acceptability than the roast degree, in which coffee with 0% of robusta coffee, independently of the roast degree, followed by sample with 30% of robusta coffee roasted at medium light, presented the highest grades.

scholarly journals Preliminary Studies Regarding the Production of Jam from Organic Rose Petal

2017 ◽  
Vol 74 (2) ◽  
pp. 50
Author(s):  
Ana Cornelia BUTCARU ◽  
Florin STĂNICĂ ◽  
Marian Nicolae VELCEA
Keyword(s):  
Original Data ◽  
Lemon Juice ◽  
Sea Buckthorn ◽  
Soluble Solids ◽  
Hot Pepper ◽  
Sensorial Analysis ◽  
Gender And Age ◽  
Innovative Products ◽  
Rose Petal ◽  
And Gender

One of the present challenges of food production is to bring on the market innovative products with special nutraceutical properties that can fulfill the customers’ needs. The aim of this paper is to present some original data regarding the sensorial analysis and the customers perceptions on innovative jam obtained from organic rose petals.On 1,350 sqm plot, at the UASVM of Bucharest an organic rose culture was established in 2015 with three climbing varieties: Falstaff, Brother Cadfael and Crown Princess Margareta. From the end of June 2016, the petals were collected and used for jam preparation. Besides sugar, different ingredients as: ginger, lemon juice, sea buckthorn juice and hot pepper were added. Total soluble solids and total dry matter were measured.The final products, seventeen variants of rose jam, were analyzed and tasted. Sensorial analysis was made by consumers of different ages and gender. Jam appearance, general taste, aroma, and the overall impression were noticed. V4 variant - Brother Cadfael with sea buckthorn was the most appreciated variant. For each of these top variants, target group by gender and age was analyzed. The results showed that the customers’ preferences are influenced by age and gender and the organic rose jam is a highly appreciated product.

PHYSICOCHEMICAL CHARACTERIZATION AND SENSORY ANALYSIS OF JAMS PRODUCED FROM OPUNTIA FICUS-INDICA CLADODES

2020 ◽  
pp. 69-72
Author(s):  
LEGRINE KAMAL ◽  
BENAOUANA DJAHIDA ◽  
ABDESSEMED DALILA
Keyword(s):  
Sensory Evaluation ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Colorimetric Method ◽  
Physicochemical Characterization ◽  
Lemon Juice ◽  
International Standards ◽  
Color Analysis ◽  
Opuntia Ficus Indica ◽  
Uv Visible

Objective: This study focuses on the production and evaluation of the physicochemical and sensory qualities of two jams, J1 and J2, produced from Opuntia ficus-indica cladodes. J1 made from cladodes with the addition of lemon juice and J2 made from cladodes with added 1/3 orange pulp and lemon juice. Methods: The moisture content is determined by drying the fresh cladodes in an oven at 103°C. The soluble solids content is determined by measuring the Brix at 20°C using a digital refractometer. Total soluble sugar content was examined using the phenol-sulfuric acid colorimetric method using a spectrophotometer ultraviolet (UV)-visible spectroscopy. Sensory evaluation was carried out by 20 panelists. The individual quality features were evaluated using significance factors: Color, texture, aroma, and taste. For instrumental color analysis, the measurement was carried out with the use of spectrophotometer UV-visible, the results were expressed using the CIE (L*, a*, and b*) system. Results: The physical and chemical analysis results give fairly appreciably results on average for total sugars (55.4 and 58.76%), Brix (65 and 67%), humidity (29.79 and 29.89%), and acidity (0.45 and 0.48 g/100 g). The sensory results give for color (3.73 and 6.42), for taste (4.89 and 5.21), for odor (3.00 and 3.57), and texture (4.21 and 4.21). The physicochemical analyses for cladodes showed a rich content for water 92.74, the total sugar content is 5.53. Conclusion: These elaborate jams meet the accepted international standards for jams. The sensory evaluation revealed that J2 was the most appreciate in terms of color, odor, texture, and taste.

ASSESSMENT OF THE ADVISABILITY DEVELOPMENT AND IMPLEMENTATION OF THE NEW FUNCTIONAL DAIRY PRODUCTS ON THE CONSUMER MARKET

2019 ◽  
Author(s):  
В.В. ИЛЛАРИОНОВА ◽  
Е.А. ВЕРБИЦКАЯ ◽  
Е.Е. ЗУБАКОВА ◽  
Е.Н. ГУБА ◽  
М.В. ГУСЕВА ◽  
...  
Keyword(s):  
Swot Analysis ◽  
Dairy Product ◽  
New Product ◽  
Qualitative Assessment ◽  
Cottage Cheese ◽  
Competitive Advantages ◽  
Consumer Market ◽  
Functional Product ◽  
New Type ◽  
Questionnaire Studies

Проведен анализ необходимости выпуска нового вида молочной продукции – творога, обогащенного продуктами функциональной направленности, полученными из плодов облепихи. Для установления привлекательности нового продукта использовали интегральную (качественную) оценку и ее количественную интерпретацию. Оценку проводили методом опроса потребителей в количестве 300 чел. с использованием опросного листа. Проведенные исследования позволили оценить привлекательность нового продукта в 61 балл по 100-балльной шкале. Установлено, что потребительский рынок адаптирован к появлению нового вида молочного продукта (90% респондентов): продукт соответствует возможностям молочных предприятий, не имеет значительного количества конкурентов на потребительском рынке. Оценка успешности усилий по созданию нового вида молочного продукта функционального назначения и его продвижения показала, что проект находится в «Зоне выигрыша» (Win Zone). Проведенный SWOT анализ позволил установить, что планируемый продукт отличается высокими конкурентными преимуществами, позволяющими сформировать направленность товарной стратегии по его продвижению и внедрению на рынок по традиционным каналам. The analysis of the need to produce a new type of dairy product – cottage cheese, enriched with functional products derived from sea buckthorn. To establish the attractiveness of the new product, an integral (qualitative) assessment and its quantitative interpretation were used. The assessment was performed by interviewing 300 people using a questionnaire. Studies have allowed us to estimate the attractiveness of the new product at 61 points on a 100-point scale. It is established that the consumer market is adapted to the emergence of a new type of dairy product (90% of respondents): the product corresponds to the capabilities of dairy enterprises, its production does not require significant re-equipment, has no significant number of competitors in the consumer dairy market. Evaluation of the success of efforts to create a new type of dairy functional product and its promotion showed that the project is in the Win Zone. The SWOT analysis allowed us to establish that the planned product is characterized by high competitive advantages, which will form the direction of the strategy to promote a new type of dairy product and market introduction through traditional channels.

Cerenity Sanitizer: Marketing Research for New Product Launch (B)

2014 ◽  
pp. 1-21
Author(s):  
Anand Kumar Jaiswal ◽  
Sachin Kumar Singh ◽  
A Manu
Keyword(s):  
Quantitative Research ◽  
Research Team ◽  
Research Study ◽  
Marketing Research ◽  
New Product ◽  
Product Launch ◽  
Quantitative Research Methods ◽  
Toilet Seat ◽  
Quantitative Marketing ◽  
New Product Launch

The case deals with marketing research study undertaken to introduce a new product in the market. The company was planning to introduce Cerenity, a toilet seat sanitizer for women who frequently use shared restrooms. The case discusses the conclusive study undertaken involving quantitative marketing research. The research team carried out quantitative survey and collected the data. It applied various quantitative research methods such as factor analysis, multiple regression, cluster analysis and conjoint analysis for analysis the collected and drawing managerial inferences.

Relevance of salespeople profiles: an analysis in an emerging economy

2019 ◽  
Vol 38 (4) ◽  
pp. 433-448
Author(s):  
Luis Arditto ◽  
Jesus Cambra-Fierro ◽  
Ana Olavarría ◽  
Rosario Vazquez-Carrasco
Keyword(s):  
New Product ◽  
Emerging Economy ◽  
Sales Force ◽  
Structural Equations ◽  
Product Launch ◽  
General Interest ◽  
Retail Sector ◽  
Content Type ◽  
New Product Launch ◽  
The Impact

Purpose The purpose of this paper is to analyze the impact of the salespeople profile (i.e., effort, commitment and creativity) – and its degree of market orientation (MO) – on the success of new product launch and sales outcomes. An emerging economy context is taken as a reference. Design/methodology/approach A structural equations model is proposed. The data are based on a sample of retail sector sales managers in Peru. Findings The results indicate that salespeople effort, creativity and degree of MO influence overall sales performance. Salespeople commitment, however, does not have a significant impact. These antecedents are helpful when attempting to understand both the potential success of a new product and sales outcomes. Originality/value There is no evidence to date of studies that simultaneously assess the impact of seller profiles and degree of MO on new product launch success and sales outcomes. This paper breaks new ground in analyzing this phenomenon in the context of an emerging economy. The findings are of general interest both for sales force management and for companies interested in familiarizing themselves with the peculiarities of emerging economies and the potential need to adapt policies to these specific realities.

Determinants of New Product Launch Success in the Pharmaceutical Industry

2015 ◽  
Vol 10 (2) ◽  
pp. 175-189 ◽  
Author(s):  
Minna Matikainen ◽  
Tarja Rajalahti ◽  
Marikki Peltoniemi ◽  
Petri Parvinen ◽  
Anne Juppo
Keyword(s):  
Pharmaceutical Industry ◽  
New Product ◽  
Product Launch ◽  
New Product Launch
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