1
|
Crown E, Rovai D, Racette CM, Barbano DM, Drake MA. Consumer Perception of Sweeteners in Yogurt. J Dairy Sci 2024:S0022-0302(24)01112-3. [PMID: 39245170 DOI: 10.3168/jds.2024-24862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2024] [Accepted: 08/05/2024] [Indexed: 09/10/2024]
Abstract
Consumers are interested in products with reduced sugar, a trend which has been attributed to consumers associating high-sugar foods with obesity, diabetes, heart disease and high blood pressure. The objective of this study was to evaluate consumer perception of sugar reduction in yogurt - both conceptually and for liking of actual products. An online survey (n = 1290) was conducted to evaluate consumer perception of sweeteners available in commercial yogurts. Participants who purchased yogurt at least once in the past 3 mo completed a series of exercises that involved demographics, agreement, Kano, and Maximum Difference (MaxDiff) scaling questions. Subsequently, vanilla 1% milkfat yogurts sweetened with sucrose were formulated to iso-sweet taste intensity with either stevia, allulose, a blend of sucrose and honey or a blend of sucrose, stevia and allulose using magnitude estimate scaling followed by paired comparison tests with consumers (n = 40). A consumer acceptance test (n = 229) was then conducted using the 5 vanilla yogurts. Half of the consumers (n = 115) were primed with the specific yogurt sweetener and the other half were not. Survey and acceptance test data were evaluated by univariate and multivariate analyses. Conceptually, consumers preferred the claim "naturally sweetened" over a reduced sugar claim in yogurt (P < 0.05). Honey was preferred over other sweeteners, followed by agave nectar and cane sugar (P < 0.05). Allulose was the least preferred sweetener option conceptually (P < 0.05). Priming with sweetener type positively impacted consumer acceptance, regardless of sweetener (P < 0.05). When yogurts were tasted, yogurts sweetened with sucrose were the most preferred regardless of priming (P < 0.05). Yogurts sweetened with allulose or a blend of allulose, stevia, and sucrose received higher liking scores than yogurts with stevia (P < 0.05), suggesting that allulose can assist with sugar reduction in yogurt. Consumers are interested in healthy yogurts that are naturally sweetened, but flavor/taste remains the driving force for liking and purchase. The use of a natural non-nutritive sweetener that delivers the sensory experience of sucrose is ultimately more important than familiarity with the actual sweetener.
Collapse
Affiliation(s)
- E Crown
- Northeast Dairy Food Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - D Rovai
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27606
| | - C M Racette
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27606
| | - D M Barbano
- Northeast Dairy Food Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - M A Drake
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27606.
| |
Collapse
|
2
|
Racette CM, Homwongpanich K, Drake MA. Consumer perception of Cheddar cheese color. J Dairy Sci 2024; 107:5512-5528. [PMID: 38608957 DOI: 10.3168/jds.2023-24368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Accepted: 03/05/2024] [Indexed: 04/14/2024]
Abstract
The color of Cheddar cheese in the United States is influenced by many factors, primarily the amount of annatto added as a colorant. The US Food and Drug Administration is currently reviewing its definition of the term "natural" on food labels, which may result in the use of colorants being restricted in natural cheeses. The objective of this study was to evaluate how consumers perceive Cheddar cheese color to better understand how changes to legislation surrounding colorants in natural Cheddar cheese may affect consumption. We were also interested in determining if a relationship exists between color and other perceived characteristics of Cheddar cheese. Two online surveys on Cheddar cheese color and flavor attributes (n = 1,226 and n = 1,183, respectively) were conducted, followed by a consumer acceptance test on 6 commercially available Cheddar cheeses (n = 196). Overall, consumers preferred light orange color in Cheddar cheese over dark orange or white Cheddar cheese, but segmentation was observed for Cheddar color preference. Light orange Cheddar and white Cheddar were perceived as approximately equal in terms of "naturalness." White and light orange Cheddars were perceived as more natural than dark orange Cheddars conceptually and in consumer acceptance testing. White Cheddar was considered most natural by 50.3% of n = 1,283 survey participants and 43.4% of n = 196 consumer acceptance test participants, whereas light orange Cheddar was perceived as most natural by 40.6% and 45.9% of these groups, respectively. A bimodal distribution was observed in both the online survey and in consumer acceptance testing for the naturalness of Cheddar cheese color, with a subset of consumers (31.4% of n = 1,183 survey participants and 30.6% of n = 196 consumer testing participants) indicating that white Cheddar was the least natural option. Consumers associated orange color in Cheddar cheese with a sharper flavor both in an online survey format and consumer acceptance testing.
Collapse
Affiliation(s)
- C M Racette
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27606
| | - K Homwongpanich
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27606
| | - M A Drake
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27606.
| |
Collapse
|
3
|
Francis DV, Dahiya D, Gokhale T, Nigam PS. Sustainable packaging materials for fermented probiotic dairy or non-dairy food and beverage products: challenges and innovations. AIMS Microbiol 2024; 10:320-339. [PMID: 38919715 PMCID: PMC11194616 DOI: 10.3934/microbiol.2024017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2024] [Revised: 04/14/2024] [Accepted: 04/28/2024] [Indexed: 06/27/2024] Open
Abstract
The food and beverage packaging industry has experienced remarkable growth in recent years. Particularly the requirement for appropriate packaging materials used for the sale of fermented products is boosted due to the rising acceptance of economical functional foods available to consumers on the shelves of their local supermarkets. The most popular nutraceutical foods with increased sales include natural yogurts, probiotic-rich milk, kefir, and other fermented food and beverage products. These items have mainly been produced from dairy-based or non-dairy raw materials to provide several product options for most consumers, including vegan and lactose-intolerant populations. Therefore, there is a need for an evaluation of the potential developments and prospects that characterize the growth of the food packaging industry in the global market. The article is based on a review of information from published research, encompassing current trends, emerging technologies, challenges, innovations, and sustainability initiatives for food industry packaging.
Collapse
Affiliation(s)
- Dali Vilma Francis
- Department of Biotechnology, Birla Institute of Technology and Science, Pilani, Dubai Campus, Dubai International Academic City, PO Box 345055 UAE
| | - Divakar Dahiya
- Wexham Park Hospital, Wexham Street, Slough SL2 4HL, UK
- Current address: Haematology and Blood Transfusion, Basingstoke & North Hampshire Hospital, Basingstoke RG24 9NA, UK
| | - Trupti Gokhale
- Department of Biotechnology, Birla Institute of Technology and Science, Pilani, Dubai Campus, Dubai International Academic City, PO Box 345055 UAE
| | - Poonam Singh Nigam
- Biomedical Sciences Research Institute, Ulster University, Coleraine BT52 1SA, UK
| |
Collapse
|
4
|
McGuinness L, Timlin M, Murphy JP, Hennessy D, Fitzpatrick E, McCarthy K, O'Donovan M, O'Callaghan TF, Kilcawley KN, Dolores O'Riordan E, Brodkorb A, Sheehan JJ, Feeney EL. Impact of feeding regimes and lactation stage on sensory attributes of Cheddar cheese. Food Res Int 2024; 180:114046. [PMID: 38395564 DOI: 10.1016/j.foodres.2024.114046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 01/15/2024] [Accepted: 01/24/2024] [Indexed: 02/25/2024]
Abstract
This study investigated the effects of diet and stage of lactation (SOL) on sensory profiles, texture, volatile profiles, and colour of Cheddar cheese. Cheddar cheese was manufactured from early-, mid-, and late-lactation milk obtained from seasonally calved cows (n = 54). Cows were assigned a diet; group 1: perennial ryegrass (GRS), group 2: total mixed ration (TMR), and group 3: partial mixed ration (PMR). Instrumental analysis was performed at 270 days (mature Cheddar). Sensory evaluation took place after 548 days (extra mature Cheddar). Toluene was the only volatile compound that was significantly influenced by diet. The trained panel rated early-lactation cheese as stronger than mid- and late- for cowy/barny flavour and late-lactation cheese as sweeter than early- and mid-lactation cheese. Mid-lactation cheese was liked least overall. Early-lactation cheeses were rated higher for 'crumbly' texture than mid- and late. Diet affected consumer ratings, with GRS and PMR cheese rated as more intense than TMR for flavour, aftertaste, and saltiness. Consumers reported that TMR cheese was lighter in colour compared to GRS cheese, which was supported by instrumental analysis. Consumers perceived GRS as more springy and less crumbly than TMR and PMR, while Texture Profile Analysis indicated that TMR was harder than GRS. Consumer segmentation was observed with two clear preference groups, one preferring GRS and one preferring TMR. For both groups, 'taste' seemed to be the main driver of liking, highlighting that consumer preference is most impacted by individual taste preferences.
Collapse
Affiliation(s)
- Lauren McGuinness
- Food for Health Ireland (FHI), University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland; UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland.
| | - Mark Timlin
- Food for Health Ireland (FHI), University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland; UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland; Teagasc Food Research Centre, Moorepark, Fermoy, Cork P61 C996, Ireland
| | - John P Murphy
- Teagasc, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co., Cork P61 P302, Ireland
| | - Deirdre Hennessy
- Teagasc, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co., Cork P61 P302, Ireland; School of Biological, Earth and Environmental Sciences, University College Cork, Cork T23 N73K, Ireland
| | - Ellen Fitzpatrick
- Teagasc, Environmental Research Centre, Johnstown Castle, Wexford Y35 Y521, Ireland
| | - Kieran McCarthy
- Teagasc, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co., Cork P61 P302, Ireland
| | - Michael O'Donovan
- Teagasc, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co., Cork P61 P302, Ireland
| | - Tom F O'Callaghan
- Food for Health Ireland (FHI), University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland; School of Food and Nutritional Science, University College Cork T12 Y337, Ireland
| | - Kieran N Kilcawley
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, Co., Cork P61 C996, Ireland; School of Food and Nutritional Science, University College Cork T12 Y337, Ireland
| | - E Dolores O'Riordan
- Food for Health Ireland (FHI), University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland; UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland
| | - Andre Brodkorb
- Food for Health Ireland (FHI), University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland; Teagasc Food Research Centre, Moorepark, Fermoy, Cork P61 C996, Ireland
| | | | - Emma L Feeney
- Food for Health Ireland (FHI), University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland; UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland
| |
Collapse
|
5
|
Fuentes A, Tormo E, Barat JM, Fernández-Segovia I. Importance of the origin, organic production and other extrinsic parameters in fruit and vegetable choices. FOOD SCI TECHNOL INT 2023:10820132231206413. [PMID: 37818670 DOI: 10.1177/10820132231206413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/12/2023]
Abstract
The aims of the present work were to evaluate consumers' perceptions and purchasing habits in relation to fruit and vegetables and to determine the importance of the production type, price and geographical origin of such products for consumers' purchasing decisions. For this purpose, an online consumer survey was conducted to determine Spanish people's opinions and consumption habits in relation to fruit and vegetables, especially those from organic farming. The survey also included a part to assess the importance that consumers attach to different extrinsic attributes in oranges and avocado pears (with a conjoint analysis), and a section to determine the participants' ethnocentrism. Consumers agree that organic food respects the environment more, contains fewer 'chemicals' and is more natural. Price is the first reason why many people do not buy organic food, followed by them thinking that they do not offer any added value and they are difficult to find. For the Spanish population, country of origin, local production, seasonality and price are much more important attributes for purchasing fruit and vegetables than them being organic. This study reflects a relatively high ethnocentrism level of the surveyed population, especially in older individuals. Given consumer preference for km 0/local and seasonal products, and the importance of these parameters for the environment, promoting the market of such products would help to achieve some Sustainable Development Goals. This study offers a vision of the trends of Spanish consumers in relation to fruit and vegetable preferences, which can help producers and distributors to design new strategies that focus on meeting consumer demands.
Collapse
Affiliation(s)
- Ana Fuentes
- Instituto Universitario de Ingeniería de Alimentos FoodUPV, Universitat Politècnica de València, Valencia, Spain
| | - Eva Tormo
- Instituto Universitario de Ingeniería de Alimentos FoodUPV, Universitat Politècnica de València, Valencia, Spain
| | - Jose M Barat
- Instituto Universitario de Ingeniería de Alimentos FoodUPV, Universitat Politècnica de València, Valencia, Spain
| | - Isabel Fernández-Segovia
- Instituto Universitario de Ingeniería de Alimentos FoodUPV, Universitat Politècnica de València, Valencia, Spain
| |
Collapse
|
6
|
Cardona M, Hernández M, Fuentes A, Barat JM, Fernández-Segovia I. Assessment of the attributes that most affect the choice of minced meat and hamburgers. Meat Sci 2023; 198:109089. [PMID: 36603400 DOI: 10.1016/j.meatsci.2022.109089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 12/22/2022] [Accepted: 12/27/2022] [Indexed: 12/31/2022]
Abstract
The objectives of this work were to identify the parameters that most influence Spanish consumers' choice of minced meat and hamburgers, and to determine the importance of different extrinsic attributes in meat products. A consumer survey was conducted by combining three methodologies: free listing task, rating the importance of different extrinsic attributes and a conjoint analysis. The free listing task showed that, of all the factors considered when selecting minced meat or hamburgers, price, expiration date, colour and appearance stood out. In the rating test, expiration date obtained the highest average score, followed by price and country of origin. The conjoint analysis showed consumers clearly preferred origin Spain, along with low price and the animal welfare label, which presented higher utility value than the sustainable packaging label. No presented label negatively impacted product choice. The information provided can be very useful for developing and marketing meat products that seek to meet today's consumer demands.
Collapse
Affiliation(s)
- María Cardona
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - María Hernández
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - Ana Fuentes
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - Jose M Barat
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - Isabel Fernández-Segovia
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain.
| |
Collapse
|
7
|
Abstract
Sensory science is a multidisciplinary field that encompasses a wide variety of established and newly developed tests to document human responses to stimuli. Sensory tests are not limited to the area of food science but they find wide application within the diverse areas of the food science arena. Sensory tests can be divided into two basic groups: analytical tests and affective tests. Analytical tests are generally product-focused, and affective tests are generally consumer-focused. Selection of the appropriate test is critical for actionable results. This review addresses an overview of sensory tests and best practices.
Collapse
Affiliation(s)
- M A Drake
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA;
| | - M E Watson
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA;
| | - Y Liu
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA;
| |
Collapse
|
8
|
Involvement of Versatile Bacteria Belonging to the Genus Arthrobacter in Milk and Dairy Products. Foods 2023; 12:foods12061270. [PMID: 36981196 PMCID: PMC10048301 DOI: 10.3390/foods12061270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 03/13/2023] [Accepted: 03/15/2023] [Indexed: 03/19/2023] Open
Abstract
Milk is naturally a rich source of many essential nutrients; therefore, it is quite a suitable medium for bacterial growth and serves as a reservoir for bacterial contamination. The genus Arthrobacter is a food-related bacterial group commonly present as a contaminant in milk and dairy products as primary and secondary microflora. Arthrobacter bacteria frequently demonstrate the nutritional versatility to degrade different compounds even in extreme environments. As a result of their metabolic diversity, Arthrobacter species have long been of interest to scientists for application in various industry and biotechnology sectors. In the dairy industry, strains from the Arthrobacter genus are part of the microflora of raw milk known as an indicator of hygiene quality. Although they cause spoilage, they are also regarded as important strains responsible for producing fermented milk products, especially cheeses. Several Arthrobacter spp. have reported their significance in the development of cheese color and flavor. Furthermore, based on the data obtained from previous studies about its thermostability, and thermoacidophilic and thermoresistant properties, the genus Arthrobacter promisingly provides advantages for use as a potential producer of β-galactosidases to fulfill commercial requirements as its enzymes allow dairy products to be treated under mild conditions. In light of these beneficial aspects derived from Arthrobacter spp. including pigmentation, flavor formation, and enzyme production, this bacterial genus is potentially important for the dairy industry.
Collapse
|
9
|
McGuinness L, McCabe M, Kiernan C, McCrickerd K, Forde CG, Dolores O'Riordan E, Feeney EL. Impact of front-of-pack labels with nutrition and Grass-Fed claims on consumer perceptions and expected sensory and nutritional characteristics of Cheddar cheese – A comparative study of Irish and US consumers. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104649] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
10
|
Abstract
Focus groups are valuable tools for evaluators to help stakeholders to clarify programme theories. In 1987, R.K. Merton, often attributed with the birth of focus groups, wrote about how these were 'being mercilessly misused'. In the 1940s, his team had conceived focus groups as tools for developing middle-range theory, but through their astonishing success focus groups have metamorphosed and are often an 'unchallenged' choice in many evaluation approaches, while their practice seems to provide a philosophically diverse picture. This article examines what knowledge focus group data generate, and how they support theory development. It starts with an overview of the history of focus groups, establishing a relationship between their emergence as a data collection method and the evaluation profession. Practical lessons for conducting groups in realist evaluation are suggested, while exploring how qualitative data can support programme and middle-range theory development using the example of realist evaluation.
Collapse
Affiliation(s)
- Ana Manzano
- Ana Manzano, School of Sociology
and Social Policy, University of Leeds, Social Sciences Building,
Leeds LS9 2JT, UK.
| |
Collapse
|
11
|
Falkeisen A, Gorman M, Knowles S, Barker S, Moss R, McSweeney MB. Consumer perception and emotional responses to plant-based cheeses. Food Res Int 2022; 158:111513. [DOI: 10.1016/j.foodres.2022.111513] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 05/26/2022] [Accepted: 06/12/2022] [Indexed: 11/16/2022]
|
12
|
Moss R, McSweeney MB. Projective mapping as a versatile sensory profiling tool: A review of recent studies on different food products. J SENS STUD 2022. [DOI: 10.1111/joss.12743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Rachael Moss
- School of Nutrition and Dietetics Acadia University Wolfville Nova Scotia Canada
| | - Matthew B. McSweeney
- School of Nutrition and Dietetics Acadia University Wolfville Nova Scotia Canada
| |
Collapse
|
13
|
Racette CM, Drake MA. Consumer perception of natural hot-pepper cheeses. J Dairy Sci 2021; 105:2166-2179. [PMID: 34955270 DOI: 10.3168/jds.2021-20808] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Accepted: 10/01/2021] [Indexed: 11/19/2022]
Abstract
Hot-pepper cheese (HPC) is a growing category of flavored natural cheese. The objective of this study was to evaluate consumer perception of HPC using a combination of quantitative survey methods and consumer evaluation of HPC. An online survey (n = 510) was conducted to understand drivers of purchase for the HPC category. Consumers of HPC answered maximum difference exercises and an adaptive choice-based conjoint activity focused on HPC attributes. Subsequently, natural HPC were manufactured in duplicate with 5 different hot-pepper blends with a range of heat intensities and distinct color differences. Trained panel profiling and consumer-acceptance testing (n = 194 consumers) were conducted on the cheeses. Three clusters of consumers were identified from the online survey. Cluster 1 (n = 175) were traditional HPC consumers, and cluster 2 (n = 152) preferred milder HPC. Cluster 3 (n = 183) showed preference for spicier HPC as well as novel HPC, such as those made with habanero peppers or white Cheddar cheese. Conceptually, the overall ideal HPC was a Monterey Jack with medium-sized, multicolored pieces of jalapeno peppers and a medium heat and spiciness. Heat and spiciness intensity and type of cheese were the most important attributes. The 5 HPC used in consumer testing had a distinct range (low to high) of hot-pepper burn and heat intensity by trained panel profiling. Consumer overall liking increased as hot-pepper burn and heat intensity increased to a certain point, indicating HPC consumers may have an optimal point for heat and spiciness in HPC. Consumers also preferred HPC with multicolored pepper pieces over those with a single pepper color, consistent with survey results. Consumers who self-reported that they prefer mild- or medium-spicy foods (mild consumers) preferred HPC that were less intense in hot-pepper burn than consumers who self-reported preference for hot or spicy foods (hot consumers). Most HPC consumers preferred HPC with higher heat intensity and were also motivated by visual characteristics of HPC.
Collapse
Affiliation(s)
- C M Racette
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27606
| | - M A Drake
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27606.
| |
Collapse
|
14
|
Sipple LR, Racette CM, Schiano AN, Drake MA. Consumer perception of ice cream and frozen desserts in the "better-for-you" category. J Dairy Sci 2021; 105:154-169. [PMID: 34763919 DOI: 10.3168/jds.2021-21029] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Accepted: 09/07/2021] [Indexed: 11/19/2022]
Abstract
The consumption of ice cream and frozen desserts in the "better-for-you" (BFY) category has grown rapidly over the past few years, even as traditional ice cream sales remain stagnant. To better understand consumer preferences within the BFY category, an online survey (n = 1,051) was conducted with ice cream and frozen dessert consumers, followed by consumer acceptance testing of commercial BFY frozen dairy desserts. Consumers of BFY frozen desserts (n = 578) completed an adaptive choice-based conjoint survey and MaxDiff exercise to identify the attributes that drive purchase of BFY frozen desserts. MaxDiff exercises were also used to determine which attributes all frozen dessert consumers (n = 1,051) perceived to make a frozen dessert BFY and which stabilizers or emulsifiers were most attractive on an ice cream or frozen dessert label. Subsequently, a consumer acceptance test (n = 186) was conducted using 4 commercial vanilla-flavored frozen dairy desserts made with different sweetening systems (sugar, sucralose + acesulfame K, monk fruit + allulose, and stevia + erythritol). Half of consumers were primed or informed with the sweeteners and basic nutritional information for the frozen desserts before tasting, and the other half of consumers evaluated samples blinded, where they were only informed that they were tasting a vanilla-flavored frozen dessert. Sweetener type and base (dairy vs. plant) were the most important attributes to BFY consumers when selecting a BFY frozen dessert (n = 578). For all ice cream and BFY dessert consumers (n = 1,051), sweetener-related claims (naturally sweetened, reduced sugar, no added sugar), along with "all natural" and a short ingredient list, were the top attributes that contributed to perception of a "healthier" frozen dessert. When BFY frozen desserts were tasted by consumers, purchase intent decreased after tasting, suggesting that frozen desserts made with natural non-nutritive sweeteners did not meet consumer expectations. Flavor of BFY frozen desserts remains more important than perceived healthiness. Consumers perceive frozen desserts, even those in the BFY category, as an indulgence. Frozen dessert manufacturers should focus on naturally sweetened, dairy-based desserts with minimal sweetener-related flavor defects when designing products for the BFY category.
Collapse
Affiliation(s)
- L R Sipple
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27606
| | - C M Racette
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27606
| | - A N Schiano
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27606
| | - M A Drake
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27606.
| |
Collapse
|
15
|
Schiano AN, Gerard PD, Drake MA. Consumer perception of dried dairy ingredients: Healthy, natural, and sustainable? J Dairy Sci 2021; 104:12427-12442. [PMID: 34593227 DOI: 10.3168/jds.2021-20589] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2021] [Accepted: 08/05/2021] [Indexed: 11/19/2022]
Abstract
Conscious consumerism is growing, along with consumer demand for socially conscious dairy products or dairy alternatives. To successfully position dairy products (especially conventional dairy) in this changing marketplace, dairy producers and processors must understand how to strategically use both on- and off-package messaging aligned with consumer perceptions. However, consumer perception of attributes such as sustainable, natural, and healthy is complex, and varies between product categories as well as among products within a category. The objective of this study was to characterize consumer definitions of the terms "sustainable," "natural," and "healthy" as they pertain to dried dairy ingredients. To meet this objective, we conducted an online survey with 3 maximum difference scaling exercises to determine the importance of 63 label claims to consumer definitions of the terms sustainable, natural, and healthy. The role of priming with dried ingredient processing information on consumer perception of these terms was also explored. Within the dried dairy ingredients category, there is extensive cognitive overlap between the terms sustainable, natural, and healthy. Priming did not affect consumer definitions of any of these terms. Certification-related claims were considered among the least important claims for consumer definitions of sustainable, natural, and healthy, whereas claims that were simple to read and visualize were considered among the most important. Claims related to animal welfare and happiness or simple, minimal ingredients and processing were considered by consumers to be important for all 3 terms. For each of these terms, there was a cluster of consumers who defined the term primarily by simple ingredients and minimal processing, and another cluster who defined the term primarily by happy cows and conscious farming practices. The terms sustainable and healthy each had a third, unique consumer cluster. This third definition cluster defined sustainability primarily by environmental effects, whereas this cluster defined healthy primarily in fitness and nutrition terms. Age and to a lesser extent, gender, affected importance placed on these 3 terms and also affected definition of the term. Understanding these consumer definitions provides insight on how to formulate marketing and educational messaging to speak to each consumer segment.
Collapse
Affiliation(s)
- A N Schiano
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - P D Gerard
- School of Mathematical and Statistical Sciences, Clemson University, Clemson, SC 29634
| | - M A Drake
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695.
| |
Collapse
|
16
|
Identification of Red Pigments Produced by Cheese-Ripening Bacterial Strains of Glutamicibacter arilaitensis Using HPLC. DAIRY 2021. [DOI: 10.3390/dairy2030031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Glutamicibacter arilaitensis is one of the predominant bacterial species involved in the coloration of cheese rinds, especially smear-ripened cheeses. Besides well-known yellow-pigmented carotenoids, this species exhibits an ability to produce red pigments, as the occurrence of pink/red formation was previously found when co-cultured with a fungal strain. In this work, the red pigments synthesized by G. arilaitensis strains grown on cheese-based (curd) solid medium deacidified using Debaryomyces hansenii were identified. The analyses using HPLC equipped with both fluorescence and diode array detectors were performed to characterize the pigments extracted from a dry matter of the medium inoculated with either G. arilaitensis Re117, Po102, or Stp101. Based on the UV–vis absorption spectra, the elution order, and fluorescent property, compared to those of the porphyrin standards, eight metal-free porphyrins, including UPI, UPIII, 7PI, 6PI, 5PI, CPI, CPIII, and MPIX, were indicated as components of the red pigments produced by these G. arilaitensis strains. However, following the chromatographic profiles, the degree of porphyrins formed by each strain was apparently different. Regardless of precise quantitative measurement, the type strains Re117 and Po102 manifested a potential to produce a high amount of CPIII, whereas MPIX was formed by the strains Po102 and Stp101, but exceptionally high by the strain Stp101. The variation in both yield and form of the red pigments synthesized by the cheese-related bacterial G. arilaitensis has not previously been reported; therefore, our results provide the first information on these aspects.
Collapse
|
17
|
Urrutia A, Rojo F, Nicolas DC, Ahumada R. Applying data mining on customer relationship management system to discover forgotten effects. JOURNAL OF INTELLIGENT & FUZZY SYSTEMS 2021. [DOI: 10.3233/jifs-189185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Companies need to know customer preferences for decision-making. For this reason, the companies take into account the Customer Relationship Management (CRM). These information systems have the objective to give support and allow the management of customer data. Nevertheless, it is possible to forget causal relationships that are not always explicit, obvious, or observables. The aim of this study on new methodologies for finding causal relationships. This research used a data analysis methodology of a CRM. The traditional analysis method is the Theory of Forgotten Effects (TFE), which is considered in this work. The new approach proposed in this article is to use Data Mining Algorithms (DMA) like Association Rules (AR) to discover causal relationships. This study analyzed 5,000 users’ comments and opinions about a Chilean foods industry company. The results show that the DMA used in this work obtains the same values as the TFE. Consequently, DMA can be used to identify non-obvious comments about products and services.
Collapse
Affiliation(s)
- Angélica Urrutia
- Facultad de Ciencias de la Ingeniería, Universidad Católica del Maule, Talca, Chile
| | - Fabiola Rojo
- Facultad de Ciencias de la Ingeniería, Universidad Católica del Maule, Talca, Chile
| | - Dra. Carolina Nicolas
- Escuela de Ingeniería Comercial, Facultad de Economía y Negocios, Universidad Santo Tomás, Chile
| | - Roberto Ahumada
- Facultad de Ciencias de la Ingeniería, Universidad Católica del Maule, Talca, Chile
| |
Collapse
|
18
|
Rodrigues JF, Souza VR, Sousa Amorim I, Lima RR, Freitas MQ, Esmerino EA, Cruz AG, Pinheiro ACM. Preference Sorting
as a tool for Dulce de Leches' drivers of liking determination. J SENS STUD 2020. [DOI: 10.1111/joss.12634] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
| | - Vanessa Rios Souza
- Department of Food Science, Federal University of Lavras DCA/UFLA Lavras MG Brazil
| | - Isabel Sousa Amorim
- Department of Exact Sciences, Federal University of Lavras DEX/UFLA Lavras MG Brazil
| | - Renato Ribeiro Lima
- Department of Exact Sciences, Federal University of Lavras DEX/UFLA Lavras MG Brazil
| | - Mônica Queiroz Freitas
- Faculty of Veterinary Medicine, Federal University Fluminense MTA/UFF Rio de Janeiro RJ Brazil
| | - Erick Almeida Esmerino
- Faculty of Veterinary Medicine, Federal University Fluminense MTA/UFF Rio de Janeiro RJ Brazil
| | - Adriano Gomes Cruz
- Department of Food, Federal Institute of Rio de Janeiro IFRJ Rio de Janeiro RJ Brazil
| | | |
Collapse
|
19
|
NASCIMENTO RQ, TAVARES PPLG, MEIRELES S, ANJOS EAD, ANDRADE RBD, MACHADO BAS, SOUZA ALDC, MAMEDE MEDO. Study on the sensory acceptance and check all that apply of mixed juices in distinct Brazilian regions. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.37619] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | - Silvia MEIRELES
- Faculdade de Farmácia, Universidade Federal da Bahia, Brasil
| | | | | | | | | | | |
Collapse
|
20
|
Schiano A, Harwood W, Gerard P, Drake M. Consumer perception of the sustainability of dairy products and plant-based dairy alternatives. J Dairy Sci 2020; 103:11228-11243. [DOI: 10.3168/jds.2020-18406] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Accepted: 07/23/2020] [Indexed: 11/19/2022]
|
21
|
Meals SE, Harwood WS, Drake MA. Consumer perceptions of anticake agents on shredded Cheddar cheese. J Dairy Sci 2020; 104:281-294. [PMID: 33131817 DOI: 10.3168/jds.2020-19052] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Accepted: 07/26/2020] [Indexed: 11/19/2022]
Abstract
Prepackaged natural cheese shreds are a growing consumer category. Anticake agents are applied to commercial cheese shreds to assist with shelf life and ease of use. The objective of this study was to investigate consumer perception of 3 anticake agents applied at various levels to Cheddar cheese shreds. Three common anticake agents (80% potato starch/20% cellulose blend, 100% potato starch, or potato starch/corn starch/calcium sulfate blend) were applied to duplicate lots of Cheddar cheese shreds at 1, 2, 3, 4, and 5% (wt/wt). Control Cheddar cheese shreds with no anticake were also included. Sensory properties (appearance, flavor, texture, and hot texture) were documented using a trained sensory panel (n = 8), and 3 consumer acceptance tests were also conducted. In test 1, consumers (n = 110) visually evaluated liking of cold shred appearance. In test 2, consumers (n = 100) evaluated melted shreds on a flour tortilla for overall liking and appearance, flavor, and texture liking. In test 3, consumers (n = 49) participated in a home usage test. Two-way ANOVA (anticake × anticake application rate) was used to interpret the collected data from each test. Visual appearance of shreds was the primary attribute influenced by anticake application and anticake agent. Trained panel evaluation demonstrated that the 100% potato starch anticake had minimal effects on visual appearance. The other 2 agents (80% potato starch/20% cellulose blend and potato starch/corn starch/calcium sulfate blend) showed increases in visible powder at >3% (wt/wt). Consistent with results from trained panelists, higher application rates decreased consumer appearance and color liking for Cheddar shreds with 80% potato starch/20% cellulose and potato starch/corn starch/calcium sulfate blends at >2 or 3% (wt/wt), respectively. Appearance liking of melted shreds decreased with increased anticake application percent but decreased the most for 100% potato starch anticake at greater than 1% (wt/wt) application. Overall liking, flavor liking, and texture liking attributes for melted shreds were negatively affected at >3% (wt/wt) application regardless of anticake agent used. In general, anticake agents can be applied to Cheddar cheese shreds at up to 3% (wt/wt) with minimal effect on consumer perception.
Collapse
Affiliation(s)
- S E Meals
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, 27695
| | - W S Harwood
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, 27695
| | - M A Drake
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, 27695.
| |
Collapse
|
22
|
Harwood W, Drake M. Validation of fluid milk consumer segments using qualitative multivariate analysis. J Dairy Sci 2020; 103:10036-10047. [DOI: 10.3168/jds.2019-17797] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2019] [Accepted: 06/18/2020] [Indexed: 11/19/2022]
|
23
|
Delley M, Brunner TA. A segmentation of Swiss fluid milk consumers and suggestions for target product concepts. J Dairy Sci 2020; 103:3095-3106. [PMID: 32057433 DOI: 10.3168/jds.2019-17325] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Accepted: 12/18/2019] [Indexed: 11/19/2022]
Abstract
The objective of this study was to understand the priorities and motives of Swiss consumers when choosing and buying fluid milk and to provide evidence-based recommendations for the development of target product concepts and category adaptations. Data were collected through a postal survey sent to a randomly selected sample of German-speaking Swiss residents, yielding a final sample size of n = 712 (39% response rate). Hierarchical cluster analysis disclosed the presence of 3 distinct consumer segments: the uncompromising consumers (24%), who have high and numerous expectations; the locavores (56%), who ensure that they consume primarily milk of local origin; and the indifferent consumers (20%), who have modest expectations, especially in taste, origin, and production conditions. The market review revealed that none of the 7 largest market players offered the right product mix to match the needs of its effective or targeted consumers. Overall, the current offer is too broad and untargeted. A large share of the offer lacks sufficient differentiation; furthermore, available added-value concepts often do not combine the right product attributes. Based on these results, 5 product concepts were elaborated. Two products were designed for the uncompromising consumers: a protein-enhanced, semi-skimmed (1.5%) milk and a fair milk (fair price paid to the milk producers); a twin concept was designed for the locavores: a 100% local pasteurized milk available in both conventional and organic quality; and one product was designed for the indifferent consumers: an all-purpose, long-life, part-skimmed (2.5%) milk. By including the product concepts dedicated to their targeted consumers' segments and downsizing their assortment depth, retailers could optimize their sales per square foot.
Collapse
Affiliation(s)
- Mathilde Delley
- School of Agricultural, Forest and Food Sciences, Berne University of Applied Sciences, 3052 Zollikofen, Switzerland.
| | - Thomas A Brunner
- School of Agricultural, Forest and Food Sciences, Berne University of Applied Sciences, 3052 Zollikofen, Switzerland
| |
Collapse
|
24
|
Meals SE, Schiano AN, Drake MA. Drivers of liking for Cheddar cheese shreds. J Dairy Sci 2019; 103:2167-2185. [PMID: 31882222 DOI: 10.3168/jds.2019-16911] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2019] [Accepted: 09/12/2019] [Indexed: 11/19/2022]
Abstract
The prepackaged cheese shred category has steadily increased over the past few years, and Cheddar shreds represent the highest volume in this category. Recent studies have established extrinsic attributes that drive purchase in this category, but no published studies have addressed the intrinsic flavor and texture properties that drive consumer liking. The objective of this study was to determine the desirable flavor and functional attributes for Cheddar cheese shreds. We conducted a category survey of commercial Cheddar cheese shreds (n = 25, collected in duplicate). We documented sensory properties (shred appearance, flavor, texture, and hot texture) using a trained sensory panel. Analytical instrumental tests performed included shred-size distribution, proximate analysis, sugars (lactose, glucose, galactose), lactic acid, Cheddar meltability, pH, and color. Then, representative shreds (n = 10) were evaluated by cheese shred consumers (n = 151) for overall, appearance, flavor, and texture liking. Analysis of variance, principal component analysis, and external preference mapping were used to interpret results. Shreds were differentiated by color, whey, diacetyl, sulfur, nutty, and brothy flavors, as well as by hot and cold texture attributes and instrumental tests. Mild or medium shreds exhibited greater firmness, stretchability, and elasticity when hot than did sharp shreds. We identified 3 consumer clusters, defined by high acceptance for all Cheddar shreds or preferences for sharp or mild shreds. Bitterness was an overall driver of dislike. Visible powder negatively affected appearance and overall liking for some consumers. Sensory properties strongly affected consumer acceptance and purchase intent for Cheddar cheese shreds. Results from this study can be used to optimize the intrinsic sensory properties of Cheddar cheese shreds.
Collapse
Affiliation(s)
- S E Meals
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - A N Schiano
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - M A Drake
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695.
| |
Collapse
|
25
|
Sharma P, Segat A, Kelly AL, Sheehan JJ. Colorants in cheese manufacture: Production, chemistry, interactions, and regulation. Compr Rev Food Sci Food Saf 2019; 19:1220-1242. [PMID: 33337089 DOI: 10.1111/1541-4337.12519] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 10/29/2019] [Accepted: 11/14/2019] [Indexed: 12/27/2022]
Abstract
Colored Cheddar cheeses are prepared by adding an aqueous annatto extract (norbixin) to cheese milk; however, a considerable proportion (∼20%) of such colorant is transferred to whey, which can limit the end use applications of whey products. Different geographical regions have adopted various strategies for handling whey derived from colored cheeses production. For example, in the United States, whey products are treated with oxidizing agents such as hydrogen peroxide and benzoyl peroxide to obtain white and colorless spray-dried products; however, chemical bleaching of whey is prohibited in Europe and China. Fundamental studies have focused on understanding the interactions between colorants molecules and various components of cheese. In addition, the selective delivery of colorants to the cheese curd through approaches such as encapsulated norbixin and microcapsules of bixin or use of alternative colorants, including fat-soluble/emulsified versions of annatto or beta-carotene, has been studied. This review provides a critical analysis of pertinent scientific and patent literature pertaining to colorant delivery in cheese and various types of colorant products on the market for cheese manufacture, and also considers interactions between colorant molecules and cheese components; various strategies for elimination of color transfer to whey during cheese manufacture are also discussed.
Collapse
Affiliation(s)
- Prateek Sharma
- Department of Food Chemistry and Technology, Teagasc Food Research Centre Moorepark, Fermoy, Ireland.,Dairy Processing Technology Centre (DPTC), Limerick, Ireland
| | - Annalisa Segat
- Department of Food Chemistry and Technology, Teagasc Food Research Centre Moorepark, Fermoy, Ireland.,Dairy Processing Technology Centre (DPTC), Limerick, Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Jeremiah J Sheehan
- Department of Food Chemistry and Technology, Teagasc Food Research Centre Moorepark, Fermoy, Ireland.,Dairy Processing Technology Centre (DPTC), Limerick, Ireland
| |
Collapse
|
26
|
Judacewski P, Los PR, Lima LS, Alberti A, Zielinski AAF, Nogueira A. Perceptions of Brazilian consumers regarding white mould surface‐ripened cheese using free word association. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12649] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Priscila Judacewski
- Graduate Program in Food Science and Technology State University of Ponta Grossa (UEPG)Av. Carlos Cavalcanti 4748 Ponta Grossa PRCEP 84.030‐900Brazil
| | - Paulo Ricardo Los
- Graduate Program in Food Science and Technology State University of Ponta Grossa (UEPG)Av. Carlos Cavalcanti 4748 Ponta Grossa PRCEP 84.030‐900Brazil
| | - Larissa Siqueira Lima
- Department of Food Engineering State University of Ponta Grossa (UEPG) Av. Carlos Cavalcanti 4748 Ponta Grossa PRCEP 84.030‐900Brazil
| | - Aline Alberti
- Graduate Program in Food Science and Technology State University of Ponta Grossa (UEPG)Av. Carlos Cavalcanti 4748 Ponta Grossa PRCEP 84.030‐900Brazil
- Department of Food Engineering State University of Ponta Grossa (UEPG) Av. Carlos Cavalcanti 4748 Ponta Grossa PRCEP 84.030‐900Brazil
| | | | - Alessandro Nogueira
- Graduate Program in Food Science and Technology State University of Ponta Grossa (UEPG)Av. Carlos Cavalcanti 4748 Ponta Grossa PRCEP 84.030‐900Brazil
- Department of Food Engineering State University of Ponta Grossa (UEPG) Av. Carlos Cavalcanti 4748 Ponta Grossa PRCEP 84.030‐900Brazil
| |
Collapse
|