Consumer preference and acceptance of two Colombian sweet milks: results of a consumer survey

UGCiencia ◽

10.18634/ugcj.21v.1i.418 ◽

2016 ◽

Vol 21 ◽

pp. 9

Author(s):

Juan Sebastián Ramírez Navas ◽

Gina Callejas ◽

Claudia Quiceno ◽

Yonatan Valencia

Keyword(s):

Statistical Tests ◽

Consumer Preference ◽

Consumer Survey ◽

Milk Products ◽

Sensory Preference ◽

Sensory Parameter

<p>The degree of sensory preference and acceptance of two typical Colombian sweet milk products (Arequipe and Manjar Blanco) were evaluated. Two kinds of tests - preference and acceptance - (Seven-point Hedonic Test) were applied. The judging panel consisted of 76 untrained consumers from Cali. The analyses of the data were done using two statistical tests (Friedman and Wilcoxon). We found that flavor was the sensory parameter that obtained the highest ranking and consumers preferred Arequipe more than Manjar Blanco.</p>

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Leveraging Controlled-Environment Agriculture to Increase Key Basil Terpenoid and Phenylpropanoid Concentrations: The Effects of Radiation Intensity and CO2 Concentration on Consumer Preference

Frontiers in Plant Science ◽

10.3389/fpls.2020.598519 ◽

2021 ◽

Vol 11 ◽

Author(s):

Kellie J. Walters ◽

Roberto G. Lopez ◽

Bridget K. Behe

Keyword(s):

Radiation Intensity ◽

Consumer Preferences ◽

Consumer Preference ◽

Co2 Concentration ◽

Sole Source ◽

Sweet Basil ◽

Controlled Environment Agriculture ◽

Controlled Environments ◽

Sensory Preference ◽

Effects Of Radiation

Altering the radiation intensity in controlled environments can influence volatile organic compound (VOC) biosynthetic pathways, including those of terpenoids and phenylpropanoids. In turn, the concentrations of these compounds can have a profound effect on flavor and sensory attributes. Because sweet basil (Ocimum basilicum) is a popular culinary herb, our objectives were to (1) determine the extent radiation intensity and carbon dioxide (CO2) concentration influence seedling terpenoid and phenylpropanoid concentrations; (2) determine if differences in phenylpropanoid and terpenoid concentrations influence consumer preference; and (3) characterize consumer preferences to better inform production and marketing strategies. “Nufar” sweet basil was grown with CO2 concentrations of 500 or 1,000 μmol ⋅ mol–1 under sole-source radiation intensities of 100, 200, 400, or 600 μmol ⋅ m–2 ⋅ s–1 with a 16 h photoperiod to create daily light integrals of 6, 12, 23, and 35 mol ⋅ m–2 ⋅ d–1. After 2 weeks, concentrations of the terpenoids 1,8 cineole and linalool and the phenylpropanoids eugenol and methyl chavicol were quantified, and consumer sensory panel evaluations were conducted to quantify preferences. Overall, increasing radiation intensity from 100 to 600 μmol ⋅ m–2 ⋅ s–1 increased 1,8 cineole, linalool, and eugenol concentrations 2. 4-, 8. 8-, and 3.3-fold, respectively, whereas CO2 concentration did not influence VOCs. Contrary to our hypothesis, increased VOC concentrations were not correlated with consumer preference. However, overall liking was correlated with aftertaste and flavor. The conclusion that consumer preference is dependent on flavor can be drawn. However, increasing VOC concentrations to increase flavor did not improve flavor preference. Many consumer sensory preference characteristics (favorable preference for aftertaste, bitterness/sweetness, color, flavor, overall liking, and texture) were correlated with basil grown under a radiation intensity of 200 μmol ⋅ m–2 ⋅ s–1. This led us to determine that consumers prefer to detect the characteristic basil flavor made up of 1,8 cineole, eugenol, and linalool, which was not as prevalent in basil grown under 100 μmol ⋅ m–2 ⋅ s–1, but too high in basil grown under 400 and 600 μmol ⋅ m–2 ⋅ s–1, which led to lower consumer preference.

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Labeling Nutrition-Sensitive Food Chains: A Consumer Preference Analysis of Milk Products

Frontiers in Nutrition ◽

10.3389/fnut.2020.00158 ◽

2020 ◽

Vol 7 ◽

Author(s):

Joshua Wesana ◽

Xavier Gellynck ◽

Manoj K. Dora ◽

Lucy Muyama ◽

Emma Mutenyo ◽

...

Keyword(s):

Consumer Preference ◽

Food Chains ◽

Milk Products ◽

Preference Analysis ◽

Consumer Preference Analysis ◽

Nutrition Sensitive

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Consumer Preference towards Milk Products in Tamil Nadu

Asian Journal of Agricultural Extension Economics & Sociology ◽

10.9734/ajaees/2020/v38i1130470 ◽

2021 ◽

pp. 215-223

Author(s):

N. Aswini ◽

K. R. Ashok ◽

S. Hemalatha ◽

P. Balasubramaniyam

Keyword(s):

Influencing Factors ◽

Milk Production ◽

Tamil Nadu ◽

Dairy Industry ◽

Consumer Preference ◽

Major Product ◽

Milk Products ◽

Factors Influencing ◽

Total Milk ◽

Unorganized Sector

Dairy industry is one among the important sector in India. India is the largest milk producer, accounting for more than 18.50 per cent of the world’s total milk production. In India 80 per cent of milk is marketed through the highly fragmented unorganized sector, which includes local milk vendors, wholesalers, retailers, and producers themselves. On the other hand, the organized dairy industry, accounted for about 20 per cent of total milk production, comprised of two sectors: government and co-operatives. Even though co-operatives provide a remunerative price to the producer, the unorganized sector plays a major role in milk marketing. The present study identifies the major factors influencing the consumers to prefer milk products and also to analyse the awareness level of the consumers in Tamil Nadu. Totally 120 sample respondents were selected. Garrett’s rank analysis was done to analyze the factors influencing the consumers buying behaviour of milk and its products. The results showed that quality, price and taste were the most influencing factors to buy the milk products and the least influencing factors were flavour/colour and packaging of the products. Ghee was the major product preferred by the consumers .Quantity of milk showed significant relationship between age, monthly income and family size.

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Characterization and sensory preference of fermented dairy beverages prepared with different concentrations of whey and araticum pulp

Semina Ciências Agrárias ◽

10.5433/1679-0359.2016v37n6p4011 ◽

2016 ◽

Vol 37 (6) ◽

pp. 4011 ◽

Cited By ~ 2

Author(s):

Alexsandra Valéria Sousa Costa de Lima ◽

Edmar Soares Nicolau ◽

Cíntia Silva Minafra e Rezende ◽

Maria Célia Lopes Torres ◽

Lorena Gouvêa Novais ◽

...

Keyword(s):

Ascorbic Acid ◽

Microbiological Quality ◽

Consumer Preference ◽

Titratable Acidity ◽

Physicochemical Characteristics ◽

Fermented Beverage ◽

Sensory Preference ◽

The One ◽

Fermented Dairy ◽

Dairy Beverages

The objective of this study was to develop a fermented dairy beverage flavored with araticum pulp, assess its physicochemical characteristics, microbiological quality, and sensory preference by the consumer. Araticum pulp was prepared using two different methods: with or without bleaching (50 ºC/5 minutes). Formulations of fermented dairy beverages consisting of whey (50%), standardized pasteurized milk (50%), and seven different concentrations of bleached araticum pulp (5.0, 7.5, 10.0, 12.5, 15.0, 17.5, and 20.0% w/v) were prepared. In addition, seven formulations of fermented dairy beverage, without adding araticum pulp, and consisting of varying proportions of whey (40, 50, 60, 70, 80, 90, and 100%) were developed. In all formulations, thickeners/stabilizers were added. All araticum pulp samples (with and without bleach) and fermented dairy beverages (with and without araticum pulp) were analyzed for the relevant physicochemical properties: pH, titratable acidity, acidity of pulp, acidity of fermented beverage, moisture, ash, fat, protein, crude fiber, ascorbic acid, carbohydrates, total solids, and caloric values. Microbiological counts of coliforms at 35 °C and 45 °C in the pulp and beverage, and molds and yeasts and Salmonella sp. in the pulp were obtained. Additionally, sensory analysis regarding preferences of the different fermented dairy beverage formulations was also performed. The araticum pulp samples without bleach, showed higher values of pH, moisture, protein, total fiber, and ascorbic acid, as compared to bleached pulp samples, while bleached araticum pulp showed higher values for other physicochemical parameters. Microbiological results showed that all pulps and fruit-dairy beverages were suitable for consumption. It was found that there was no significant consumer preference between different fermented beverage formulations, according to the different percentages of pulp. However, the formulations consisting of 40, 50, 60, and 70% whey were preferred over the one consisting of 100% whey.

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