73G-33 |
Consumer attitudes and acceptability of soy fortified yogurts |
X. Q. CHEN1, P. D. Gerard, and M. A. Drake. (1) Dept. Food Science, Mississippi State University, Box 9805, Mississippi State, MS 39762 Studies have indicated that consumption of soy protein can decrease total serum cholesterol and decrease risks for several cancers. The approval by the FDA of a health claim for foods containing significant amounts of soy protein has triggered increased interest in soy foods and soy fortified foods. Dairy yogurts containing 5 % added soy protein concentrate (SPC) meet the health claim requirements and are a potential way to introduce modest amounts of soy protein. Information on consumer attitudes and acceptance of this product is needed. The objective of this study was to determine consumer knowledge of soy and dairy foods and consumer acceptance of lemon and strawberry yogurts fortified with 5 % soy protein concentrate. Lowfat yogurts with and without 5% added SPC were made and flavored with lemon or strawberry fruit concentrates. Consumers were polled from a university campus location (n=250) and from a local grocery store (n=205). Consumers filled out a questionnaire requesting demographics information as well as knowledge and attitudes on dairy and soy foods. Half of the consumers were informed of the product health claim and half were not. Consumers evaluated all four yogurts (control and soy fortified) and scored overall acceptability for each. Consumption of dairy foods was more frequent than consumption of soy foods. Taste and texture were the primary reasons for not consuming soy foods. More than 80% of polled consumers were aware of the healthfulness of dairy foods and soy foods. Yogurts without SPC received higher acceptance scores than yogurts containing SPC, although mean acceptance scores were greater than 6 for yogurts containing SPC. Acceptance scores for soy fortified yogurt increased with frequency of regular yogurt consumption. Knowledge of the health claim did not influence acceptability. Soy fortification of dairy yogurts provides an acceptable healthy soy fortified food.
Session 73G, Sensory Evaluation
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