Consumer perception, health information, and instrumental parameters of cupuassu (Theobroma grandiflorum) goat milk yogurts

• Published in: Journal of dairy science 2017-01, Vol.100 (1), p.157-168
• Main Authors: Costa, Marion P., Monteiro, Maria Lucia G., Frasao, Beatriz S., Silva, Vitor L.M., Rodrigues, Bruna L., Chiappini, Claudete C.J., Conte-Junior, Carlos A.
• Format: Article
• Language: English
• Subjects: Animals; Cattle; Consumer Behavior; expected liking; Female; Goats; health claims; instrumental analysis; Malvaceae; Milk - chemistry; novel product; Taste; Yogurt
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.2016-11315

Although the demand for goat milk products has been growing, they have lower consumer acceptability than products derived from cow milk. However, the addition of cupuassu pulp can be used to improve the formulation of these products. For this reason, the aim of this study was to investigate the influence of new goat milk yogurt manufactured with cupuassu pulp on physicochemical properties, consumers’ perceptions, and overall consumer acceptance. In addition, the effect of antioxidant health information on consumer acceptance and purchase intention of cupuassu goat milk yogurts was evaluated. The results demonstrated a positive expectation regarding linking and familiarity to goat milk products and products with cupuassu pulp. The pH, total phenolic content, lightness, redness, yellowness, and apparent viscosity were potentially affected by the addition of cupuassu, with the highest concentration of cupuassu (10%) exhibiting the greatest changes in parameters. Based on principal component analysis, partial least squares regression, and just-about-right and penalty analysis, the addition of cupuassu pulp improved some sensory attributes of goat milk yogurt, such as cupuassu aroma, cupuassu flavor, yellow color, consistency, and viscosity, which positively influenced product acceptance. In addition, antioxidant health information increased the acceptance and purchase intention of cupuassu goat milk yogurts. Taking into account the parameters investigated in this study, the best scoring formulation was goat milk yogurt with 10% cupuassu pulp. Our results suggest that cupuassu pulp can be considered a potential ingredient to improve the sensory and texture properties of goat milk yogurt. Furthermore, the antioxidant health information could be a sensory strategy to increase the acceptance of cupuassu goat milk yogurts.