18F-17 |
|
J. A. HERRERA CORREDOR, L. Soler, and W. Prinyawiwatkul. Dept. of Food Science, Louisiana State Univ. Agricultural Center, 111 Food Science Bldg., Baton Rouge, LA 70803-4200 Over 12 million Americans are vegetarians, 30% of the U.S. population is lactose-intolerant, and consumers are demanding healthier foods. Knowing drivers of consumer acceptance and purchase intent aids in product refinement and enhances product success, and to satisfy consumer demands, we developed novel nondairy frozen desserts containing coconut milk and soy protein. The objectives in developing these nondairy frozen desserts were to meet FDA-approved levels for health claims and to identify drivers of acceptance and purchase intent. Three nondairy frozen desserts with (A) vanilla, (B) peach, or (C) strawberry/cheesecake, having a minimal amount of milk flavor, were formulated. Consumers (n=109) evaluated acceptability of appearance, color, flavor, coconut-flavor, sweetness, texture, and overall liking on a 9-point hedonic scale. Overall acceptance and purchase intent were evaluated on a binomial scale. Effects of flavor choices on acceptance and purchase intent were evaluated. Data were analyzed using McNemar, discriminant, and logit analyses (α=0.05). Overall liking scores for products A, B, and C were 5.8, 6.0, and 7.7, respectively. Product C was most acceptable (96.33%). Products A, B, and C had an original purchase intent of 34%, 44%, and 83%, respectively; these figures (except for product B) significantly (prob. < 0.05) increased after information about the health benefit of soy protein/nondairy ingredients had been given to consumers. Drivers for acceptance and purchase intent were: overall liking/flavor/texture, and overall liking/flavor/sweetness, respectively. Appearance and color were important for purchase intent for product C, not for A and B. Flavor choices affected purchase intent; flavor was most critical to purchase intent for product B, not for A. The odds ratio of coconut-flavor for product A was 2.407; that is, for a 1-unit increase of coconut-flavor acceptability, the probability that product 1 would be acceptable is 2.407 times higher. This study provided insight about attributes critical to acceptance and purchase intent of nondairy soy-based frozen desserts.
Session 18F, Product Development: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |