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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
25/11/2020 |
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Data da última atualização: |
22/09/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
OLIVEIRA, D.; DELIZA, R. |
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Afiliação: |
Denize Oliveira, Universidade Federal do Rio de Janeiro; ROSIRES DELIZA, CTAA. |
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Título: |
Comparison of consumer-based methodologies for optimizing the development of new products: A case study with probiotic chocolate flavored milk. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Food Science and Technology International, p. 1-15. |
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DOI: |
https://doi.org/10.1177/1082013220973803 |
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Idioma: |
Inglês |
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Notas: |
First Published November 24, 2020. |
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Conteúdo: |
Several studies have reported that most new products do not achieve satisfactory results when launched on the market. There is a need to increase the efficiency of the methodologies used in the development of new products to increase success rates. Rapid sensory methodologies named Polarized Sensory Positioning (PSP), Check-all-that-apply (CATA), Projective mapping (PM) or Napping were applied to obtain sensory and hedonic information of a new product, probiotic-added chocolate flavored milk, aiming at determining preference guides that can be used to obtain a high overall liking level. It was possible to develop a probiotic chocolate flavored milk with general positive overall liking. The preferred sample was formulated with high content of sugar and chocolate, concluding that these characteristics are preference guides. The results supplied by the consumers using different methodologies were consistent, although the methodologies differed in their ability for sample differentiation. CATA methodology allowed better discrimination between samples than the other methodologies, followed by Projective Mapping, PSP with scales and triadic PSP. We could confirm that those rapid methodologies of sensory characterization are efficient when applied to product development. |
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Thesaurus NAL: |
Food technology. |
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Categoria do assunto: |
-- |
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Marc: |
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001 2127081
005 2021-09-22
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1177/1082013220973803$2DOI
100 1 $aOLIVEIRA, D.
245 $aComparison of consumer-based methodologies for optimizing the development of new products$bA case study with probiotic chocolate flavored milk.$h[electronic resource]
260 $c2020
500 $aFirst Published November 24, 2020.
520 $aSeveral studies have reported that most new products do not achieve satisfactory results when launched on the market. There is a need to increase the efficiency of the methodologies used in the development of new products to increase success rates. Rapid sensory methodologies named Polarized Sensory Positioning (PSP), Check-all-that-apply (CATA), Projective mapping (PM) or Napping were applied to obtain sensory and hedonic information of a new product, probiotic-added chocolate flavored milk, aiming at determining preference guides that can be used to obtain a high overall liking level. It was possible to develop a probiotic chocolate flavored milk with general positive overall liking. The preferred sample was formulated with high content of sugar and chocolate, concluding that these characteristics are preference guides. The results supplied by the consumers using different methodologies were consistent, although the methodologies differed in their ability for sample differentiation. CATA methodology allowed better discrimination between samples than the other methodologies, followed by Projective Mapping, PSP with scales and triadic PSP. We could confirm that those rapid methodologies of sensory characterization are efficient when applied to product development.
650 $aFood technology
700 1 $aDELIZA, R.
773 $tFood Science and Technology International, p. 1-15.
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