14F-1 |
A novel low-fat sugar-free orange sherbet containing soy protein below or above the FDA requirement for health claim: Evaluation of product acceptance driven by specific consumer sensory attributes |
J. A. WALKER1, W. Prinyawiwatkul1, C. A. Boeneke2, J. M. King1, and E. B. Moser3. (1) Dept. of Food Science, Louisiana State Univ. Agricultural Center, 111 Food Science Bldg., Baton Rouge, LA 70803-4200, (2) Dept. of Dairy Science, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803, (3) Dept. of Experimental Statistics, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803 Many consumers associate soy with healthy consumption. FDA requires that food products contain at least 6.25 g of protein from soy and/or its derivatives per serving in order to state a health claim on the label. Soy-based products have become increasingly popular and gradually moved into the mainstream market. Development of frozen desserts that indulge consumers¢ eating desire, yet provide potential health benefits, is a challenge. Identifying sensory attributes driving product acceptance is vital to the introduction of this new product. This study was designed to develop low-fat sugar-free frozen orange sherbets containing soy protein below or above the FDA requirement for health claim, and to identify consumer sensory profile driving product acceptance and purchase intent. Sherbets were formulated with sucralose, acesulfame-K, and soy protein isolate (SP, 7.09, 7.5, 6.5, or 6.0 g/serving). Consumers (n=140) evaluated 4 sherbets for acceptability of appearance, color, flavor, sweetness, sourness and texture/mouthfeel, and overall liking using a 9-point hedonic scale (1=dislike extremely; 9=like extremely). Overall acceptance (yes/no) and purchase intent (buy/not-buy) were determined. Data were statistically analyzed (a=0.05). Significant differences (p<0.05) in flavor, sourness, and overall liking, but not texture, sweetness, and appearance, were observed among 4 sherbets. 65% of the consumers accepted the sherbet containing 6.0 g SP/serving compared to 58.3% for the sherbet containing 6.5 g SP/serving. Overall purchase intent increased 43.2% after consumers had been informed of the health benefits of SP; 50% increase for the formulation with 6.0 g SP. Flavor and texture were critical to overall acceptance and purchase intent. Although consumers perceived sherbet products differently, sourness and flavor were mainly used to differentiate among products. This study identified specific sensory attributes driving product acceptance and purchase intent of low-fat sugar-free orange sherbets containing soy protein. The information is useful for further product improvement.
Session 14F, Product Development: General
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