Iogurte light sabor morango: equivalência de doçura, caracterização sensorial e impacto da embalagem na intenção de compra do consumidor

• Ano de defesa: 2007
• Autor(a) principal: Reis, Ronielli Cardoso
• Orientador(a): Minim, Valéria Paula Rodrigues
• Banca de defesa: Minim, Luis Antonio , Silva, Neuza Maria da
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Doutorado em Ciência e Tecnologia de Alimentos
• Departamento: Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
• País: BR
• Palavras-chave em Português: Iogurte - Análise; Alimentos - Aditivos; Alimentos dietéticos; Doçura (Paladar); Iogurte - Avaliação sensorial; Edulcorantes; Qualidade sensorial; Intenção de compra
• Palavras-chave em Inglês: Sweeteners; Sensorial quality; Purchase intention
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/501

The present work had as objective to evaluate the sensory profiles of the strawberry yogurt sweetened with different sweeteners and to determine which were the information in the packing of a yogurt "light" that had influence in the purchase intention for the consumer. The yogurt was processed using whole and pasteurized milk type C and standardized with 3.0% of fat. The acidity and the pH were measured and the fermentation process was interrupted by cooling, when the yogurt reached acidity of 0.70-0.75 (% of lactic acid) and pH of 4.5-4.6. It was added 1.2% of strawberry pulp and the product was homogenized. The sweeteners used like substitutes of sucrose were: sucralose, aspartame, blends of aspartame/acesulfame-K, cyclamate/saccharin and cyclamate/saccharin/stevia. Firstly, the equi-sweeteness of these sweeteners was determined by means of the magnitude estimation method. By this test it was possible to estimate the concentrations of each sweetener in the same equivalence to the yogurt sweetened with 11.5% of sucrose. The percentages determined for each sweetener were: 0.072% of aspartame; 0.030% of sucralose; 0.042% of aspartame/acesulfame-K (2:1); 0.064% of cyclamate/saccharin (2:1) and 0.043% of cyclamate/saccharin (2:1)/stevia (1.8:1). Quantitative Descriptive Analysis was made by a trained panel of 12 judges. The sensory attributes to evaluate the six yogurts samples (five light and one traditional) were: pink colour, aroma of the strawberry yogurt, flavour of the strawberry yogurt, initial sweetness, residual sweetness, initial bitter taste, residual bitter taste, acidity and consistency. The acceptance test was carried out by 101 consumers of the light strawberry yogurt. The results were evaluated by analysis of variance and by the internal preference mapping. The yogurts containing the sweeteners aspartame, aspartame/acesulfame-K and sucralose showed similar profiles when compared with the traditional one (sucrose) in almost all the sensory attributes evaluated and these samples were the most accepted by the consumers. The methodology time-intensity was also used to evaluate the sweet and bitter taste of the samples, during the degustation time. For the sweet taste, no diferences in temporals perceptions were observed. The statistical analysis didn t show any significant effect (p<0.05) between the sucrose curves and the others. The sweeteners cyclamate/saccharin, aspartame/acesulfame-K and cyclamate/saccharin/stevia added in the strawberry yogurt showed stronger bitter taste during all the degustation process. By means of Quantitative Descriptive Analysis, time-intensity and acceptance test, the sweeteners aspartame and sucralose were, sensorially, the best ones to be added in the strawberry yogurt. The focus group analysis was carried out to determine the main factors in the package of strawberry yogurt light that had influence in the purchase intention. In this analysis, 23 acessors defined the main factors that had influence in the purchase intention. The four packaging factors had been chosen to be anaysed: colour, price, brand and additional information. Two levels were defined for each factor to obtain all possible combinations (complete factorial). Sixteen packages were evaluated by 96 consumers. Most part of the consumers was women, young people, undergraduated or graduated and with high family income. The test was made in sessions with eight consumers in each room, using slides projection. The results were analysed by conjoint analysis. Cluster analysis showed the formation of three groups with different preferences. The price and the additional information were the attributes that most had influence in the purchase intention. The information with sweetener had a negative impact in the purchase intention for all the groups. The package colour was not relevant in the purchase intention of the yogurt light for the groups 2 and 3. However, this factor was considered important for most of the consumers (71.6 %) of the group 1. The pink colour was considered the most attractive. In general, after the consumer segmentation, the most attractive package in the purchase intention of strawberry yogurt light would be that brand familiar, pink colour, containing the information no sugar and low price.