scholarly journals Consumer Perception of Milk and Plant-Based Alternatives Added to Coffee

Beverages ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 80
Author(s):  
Mackenzie Gorman ◽  
Sophie Knowles ◽  
Anika Falkeisen ◽  
Sophie Barker ◽  
Rachael Moss ◽  
...  
Keyword(s):  
Dairy Products ◽  
Sensory Perception ◽  
Coconut Milk ◽  
Consumer Perception ◽  
Consumer Acceptability ◽  
Soy Milk ◽  
Dairy Milk

Consumers have begun to use plant-based alternatives (PBAs) in their coffee instead of dairy products. PBAs can include soy milk, rice milk, coconut milk, almond milk, oat milk, and hemp milk. The objective of this study was to investigate consumer acceptability and sensory perception of coffee with added dairy milk and added oat, soy, and almond PBAs. Consumers (n = 116) that frequently add milk to their coffee (n= 58) and consumers that usually use PBAs (n = 58) were recruited to participate in the study. They evaluated four different coffee samples with the addition of dairy milk as well as soy, almond, and oat PBAs. Overall, the consumers liking increased when they perceived sweetness in their coffee. The plant consumers (usually added PBAs to their coffee) liked the milk addition significantly less than the dairy consumers (usually added dairy to their coffee). In addition, the plant consumers were able to differentiate between the almond and soy PBAs, while the dairy consumers grouped them together. More studies need to be completed to investigate a wider range of PBAs, dairy products, and varieties of coffee.

Development of Functional Condensed Milk from Coconut Milk and Soy Milk

2019 ◽  
Vol 6 (4) ◽  
pp. 1-7 ◽  
Author(s):  
Enam Ahmed ◽  
Roksana Parvin Rita ◽  
Safinaj Huq ◽  
Enamul Kabir ◽  
Md. Sohel Rana ◽  
...  
Keyword(s):  
Coconut Milk ◽  
Soy Milk ◽  
Condensed Milk

scholarly journals Production and Quality Evaluation of Cheese from Soy and Coconut Milk Using Selected Coagulants

2020 ◽  
pp. 1-12
Author(s):  
Agboola Adebiyi Ayodeji ◽  
Dinnah Ahure ◽  
Esienanwan Esien Efiong ◽  
Israel Okpunyi Acham
Keyword(s):  
Peroxide Value ◽  
Storage Time ◽  
Thiobarbituric Acid ◽  
Coconut Milk ◽  
Cow Milk ◽  
Human Consumption ◽  
Thiobarbituric Acid Reactive Substance ◽  
Soy Milk ◽  
Coagulation Time ◽  
Percentage Yield

Cheese was produced from soy milk, cow milk and coconut milk using lime, lemon and rennet as coagulants. The effect of these coagulants on proximate composition, coagulation time, percentage yield, peroxide value, Thiobarbituric Acid Reactive Substance (TBA-RS), micro-biological and sensory qualities of the formulated cheese was evaluated using standard methods. Nine samples were designed for this study. The moisture content of rennet coagulated cheese was significantly higher than lime and lemon coagulated cheese, while the protein content of lime coagulated cheese was significantly (p < 0.05) lower than those of lemon and rennet coagulated cheese. The crude fat and total ash contents of cheese made from cow milk were superior to those made from soy milk and coconut milk. The fibre content of lime coagulated cheese was significantly (p < 0.05) higher than lemon and rennet coagulated cheese. The coagulation time and percentage yield of the cheese samples did not follow a definite trend and ranged between 19-147 sec and 12.40-28.70% respectively. Aside samples DSL and HCL, all the other freshly prepared cheese samples fell within the standard value of 10 mEq/kg. However, with an increase in storage time, virtually all the samples became rancid. With an increase in storage time. Similar trend was observed in the TBA-RS of the cheese samples. All the samples were microbiologically safe for human consumption and the cheese samples were organoleptically acceptable, since their sensory scores were above average. The study established that cheese produced from fresh cow milk, soy milk and coconut milk coagulated with lime, lemon and rennet showed to a large extent significant differences in their chemical composition, percentage yield and coagulation time. The peroxide value and TBA-RS determination from this study showed that the cheese could not stay longer than a day on the shelf, unless it is refrigerated.

scholarly journals Effect of Geographical Indication Information on Consumer Acceptability of Cooked Aromatic Rice

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1843 ◽  
Author(s):  
Sara E. Jarma Arroyo ◽  
Victoria Hogan ◽  
Debra Ahrent Wisdom ◽  
Karen A. K. Moldenhauer ◽  
Han-Seok Seo
Keyword(s):  
Empirical Evidence ◽  
Sensory Perception ◽  
Consumer Acceptability ◽  
Aromatic Rice ◽  
Geographical Indication ◽  
Rice Varieties ◽  
Cooked Rice ◽  
Rice Samples ◽  
The Impact

Geographical indication (GI) labeling is used to represent information about specific geographical origins of target products. This study aimed at determining the impact of GI information on sensory perception and acceptance of cooked aromatic rice samples. Ninety-nine participants evaluated cooked rice samples prepared using each of three aromatic rice varieties both with and without being provided with GI information. Participants rated the acceptance and intensity of the cooked rice samples in terms of appearance, aroma, flavor, texture, and overall liking, and also reported how important the GI information was to them. The results showed that consumers rated the cooked rice samples higher in appearance and overall liking when provided with GI information. Interestingly, participants who valued “state-of-origin” information more highly exhibited increased hedonic ratings of cooked rice samples when provided with GI information, but not when no GI information was given. Participants provided with GI information rated flavor or sweetness intensities of cooked aromatic rice samples closer to just-about-right than those without such information. This study provides empirical evidence about how GI information modulates sensory perception and acceptance of cooked aromatic rice samples. The findings will help rice industry, farmers, and traders better employ GI labeling to increase consumer acceptability of their rice products.

scholarly journals Consumer perception of the sustainability of dairy products and plant-based dairy alternatives

2020 ◽  
Vol 103 (12) ◽  
pp. 11228-11243
Author(s):  
A.N. Schiano ◽  
W.S. Harwood ◽  
P.D. Gerard ◽  
M.A. Drake
Keyword(s):  
Dairy Products ◽  
Consumer Perception

scholarly journals Statistical analysis of factors influencing the results of enterprises in dairy industry

2017 ◽  
Vol 63 (No. 6) ◽  
pp. 259-270 ◽  
Author(s):  
Naglova Zdenka ◽  
Boberova Barbora ◽  
Horakova Tereza ◽  
Smutka Lubos
Keyword(s):  
Cluster Analysis ◽  
Ownership Structure ◽  
Small Businesses ◽  
Dairy Products ◽  
Dairy Industry ◽  
Economic Indicators ◽  
Vulnerable Groups ◽  
Potential Threat ◽  
Factors Influencing ◽  
Dairy Milk

The article deals with companies processing and producing dairy products and cheeses in the Czech market. The dairy industry is a crucial field among the production of food products. On March 31, 2015 the milk quotas were cancelled. The impacts of their cancelation can bring danger for the dairy business but also provide some opportunities. Therefore it is important that businesses are economically powerful and so are able to strengthen their competitive position. This article aims to analyse businesses to identify vulnerable groups of businesses and those groups whose welfare is not essentially jeopardized. Partially, the aim is to assess whether there are significant differences in economic indicators among enterprises of the dairy industry (divided according to their size, ownership and subsidy drawing). At the same time the aim is to find groups of dairy businesses from the set which are similar to each other and which differ from other groups of companies and thus set their position in the Czech market. Over all there were 35 dairy milk businesses analysed in 2013. There were statistically significant differences in some economic indicators among corporations considering drawing grants, size, ownership structure and binding to primary production. According to the cluster analysis the large companies with foreign ownership can be considered as a potential threat and may affect the position and competitiveness of other businesses. The results indicate the endangered position of Czech medium-sized businesses as well as opportunities for stabilizing small businesses which specialize closely.  

Sign in / Sign up

Export Citation Format

Share Document