15F-12 |
A novel low-fat sugar-free sherbet containing soy protein: Product acceptance and market opportunity driven by specific consumer sensory attributes |
J. WALKER1, W. Prinyawiwatkul1, C. A. Boeneke2, and E. B. Moser3. (1) Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4200, (2) Department of Dairy Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4200, (3) Department of Experimental Statistics, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4200 Consumer interest in healthy eating and self-medication is not just a passing fad. Soy-based products have become increasingly popular and gradually moved into the mainstream market. Many consumers associate soy with a healthy consumption pattern. Development of frozen desserts that indulge consumers’ eating desire, yet provide potential health benefits, is a challenge. Product appraisal to identify specific sensory attributes driving product acceptance is vital to the introduction of this new product. This research was designed to develop low-fat sugar-free frozen sherbet products containing soy protein and to determine consumer sensory profile driving product acceptance and purchase intent. Twelve sherbets were formulated with various levels of soy protein isolate, SP (3.25, 4.25, 5.25 and 6.25%) and maltodextrin (10, 11, and 12%). The control sample contained 0% SP and 12% maltodextrin. Each consumer (n=130) evaluated 3 (of 13) sherbet formulations for acceptability of appearance, color, flavor, sweetness, sourness, texture/mouthfeel, and overall liking using a 9-point hedonic scale (1=dislike extremely and 9=like extremely). Overall acceptability (yes/no) and purchase intent (buy/not-buy) were determined. Data were statistically analyzed. There were significant differences (p£0.05) in texture acceptability, but not flavor acceptability, among the control and samples containing 3.25-4.25% SP and 12% maltodextrin. 60% of the consumers accepted the sherbet containing 4.25% SP and 11% maltodextrin. Over 200% increase in purchase intent of the product containing 5.25% SP was observed when consumers were informed of the health-benefits of SP. Flavor and texture affected overall acceptance, while texture and sweetness affected purchase intent. Consumers perceived some sherbet products in a specific way. Texture/mouthfeel and flavor were used to differentiate among products. For products overall-rated unacceptable, their color was, however, rated acceptable. This study identified specific sensory attributes driving acceptance and purchase intent of the low-fat sugar-free sherbets containing soy protein. The information is useful for further product refinement.
Session 15F, Product Development
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