Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale

Abstract

The performance of check-all-that-apply (CATA), projective mapping, sorting and intensity scales was assessed for determining consumer perception of probiotic yogurts, two prototypes added with glucose oxidase, a potential oxygen scavenger and 04 commercial brands available in the Brazilian market. Each sensory methodology was tested by administrating the tests to 30 regular consumers of the product. Napping and CATA did not provide adequate discrimination of the samples while better results were noted for sorting and intensity scales, separating the yogurts containing glucose oxidase from the commercial probiotic yogurt. Sensory methodologies using consumer responses present potential options for the characterization of food matrices with multiple sensory sensations, such as probiotic yogurt.

Characterization of physicochemical composition, microbiology, sensory evaluation and microscopical attributes of sweetened condensed milk

“…Thus, brand 9 is statistically different for the attribute "mealy" texture from the brands 3 and 6, and is the one that presented the highest protein content and the second highest soluble solids content within the analyzed products. From the results of this article is evident the need of performing a consumer test using international context and consumer sensory profiling applying emerging sensory methods (projective mapping and pivot profile) as described in the literature (Dantas et al, 2016;Fonseca et al, 2016;Santos et al, 2015;Morais et al, 2014b;Cruz et al, 2013).…”

Prebiotic Low Sugar Chocolate Dairy Desserts: Physical and Optical Characteristics and Performance of PARAFAC and PCA Preference Map

“…Multiple factor analysis (MFA) was performed to compare the product position on the profiling maps produced by the PARAFAC and PCA, as compared by Cruz and others (). This analysis was performed on a table composed of 6 rows, corresponding to the 6 prebiotic low sugar desserts, and 2 groups of columns, corresponding positions of the products at the 2 first dimensions of PARAFAC and PCA preference mapping.…”

“…This analysis was performed on a table composed of 6 rows, corresponding to the 6 prebiotic low sugar desserts, and 2 groups of columns, corresponding positions of the products at the 2 first dimensions of PARAFAC and PCA preference mapping. The comparison of the methods was performed by Rv coefficient (0 to 1, minimum and maximum correlation, respectively), a quantitative index of their correspondence, and represents a simple way of measuring the similarity between 2 sets of variables (Cruz and others ). They were performed using XLSTAT for Windows version 2012.5 (Adinsoft, Paris, France).…”

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

“…The obtained discourses allowed to know the consumers' profile, outline the strategic formulation, and gave a marketing direction to fermented milk commercialization. To better understand the wants and needs of consumers and product guarantee of success, Cruz et al (2013) describe the use of descriptive sensory methodologies in the early stage of product development with multivariate profiles as probiotic yogurts.…”