Estudo de mercado de iogurte da cidade de Belo Horizonte/MG

Abstract

Yogurt market research in the city of Belo Horizonte, BrazilThe study of consumers´ profile and the factors involved in the moment of purchasing yogurt is an important tool for identifying different market segments and their potentialities. Therefore, the aim of this study was to interview 387 yogurt consumers residing in the city of Belo Horizonte -MG, Brazil, using structured questionnaires. The results were analyzed in a descriptive way. Pearson´s correlation was applied in order to verify the correlation between sociodemographic characteristics and the consumers´ profile. The results indicated that strawberry flavored yogurt shows the greatest acceptance among consumers and the category of light/diet represents a great part of the consumers' preferences (54%). According to the survey, 39,9% of the respondents that do not consume light/diet yogurts stated that they do not appreciate these products. These results shows the importance of carrying out research to develop light/diet yogurt with improved sensorial quality. One of the main reasons pointed out for consumers not to eat light/ diet yogurt is that they do not see the need for consuming it. In the city the research took place, quality, brand and price Recebido para publicação em maio de

Interferência da adição da biomassa e farinha de banana verde (Musa spp.) e farinha da casca de jabuticaba (Myrciaria cauliflora) na multiplicação de bactérias probióticas em leite cultivado light

“…Esses microrganismos devem ser ativos, viáveis e abundantes no produto final durante todo o período de armazenamento (BRASIL, 2007). (RIBEIRO et al, 2010;GALLINA et al, 2011).…”

Relação entre as características físico-químicas e reológica e o valor comercial de iogurte integral com sabor morango

“…Além disso, os compostos formados durante o processo fermentativo podem auxiliar na diversificação e diferenciação dos produtos lácteos [5] . Dentre várias adições de polpa de frutas utilizadas para a fabricação de iogurtes, a produção do sabor morango é a mais consumida e a mais aceita [6] . Textura e dessoramento do iogurte são dois fatores que influenciam fortemente a aceitação do iogurte, sendo que ocorre forte preferência por parte dos consumidores por iogurtes homogêneos, lisos, com textura suave, corpo viscoso, sem sinérese e com consistência tal que se possa comê-lo com a colher [7,8] .…”

Sensory perception of the fermented goat milk: potential application of the DSC method

“…Both, the knowledge about consumers' food preferences and the evaluation of product prototypes, represent important tools for the identification of different segments of dairy market and their respective potentialities (Ribeiro et al, 2010). The anticipation of consumer acceptance or rejection, by means of the analysis of intrinsic (not sensory characteristics, such as physicochemical properties) and extrinsic (sensory characteristics) factors influencing consumer's behavior, contributes for the definition of a standard for identity, selection, and research & development of new products.…”

“…This method accesses the sensory perception and elucidates the consumer's impression respecting to product's acceptance, and his market expectations. The mechanisms able to pick up the consumers' necessities and expectations are tools endowed with power to evaluate the market potentialities (Chapaval et al, 2006;Dimenstein et al, 2010;Ribeiro et al, 2010). Some studies about the outgrowth of fermented caprine milk have been developed; however, it is necessary to give higher emphasis to consumer.…”