Consumer perception of the nature and quality of home‐made and commercial dairy ice cream

Abstract

An important consumer opinion of some food products relates to the perception of`h ome-made quality''. This study examined consumer perception of this aspect in dairy ice cream along with product knowledge and consumption habits and influences. A questionnaire was delivered followed by tasting of commercial products and home-made formulations. All of the participants (n = 105) consumed dairy ice cream and 62 per cent named it as their most frequent type of ice cream, with sensory quality being the most important reason influencing choice. Product knowledge was relatively high with 74 per cent of respondents claiming to know two out of three product characteristics. Consumer opinion was divided on a pre-stated preference for`h ome-made'' or``commercial'', with 56 per cent being in favour of the home-made form, which was valued because of an assumed superior taste, quality and a more intimate knowledge of ingredients. Commercial quality also required``good taste'', but its convenience value was very important. On blind tasting, the degree of liking for both forms was usually high, but correct identification (home-made vs commercial) levels were low. Subjects with previous experience of home-made ice cream had a more positive attitude to it, and had more success in distinguishing it from the commercial form. Generally, home-made quality was viewed as a desirable feature of dairy ice cream.

Sensory Properties and Consumer Perception of ‘Home‐made’and Commercial Dairy Ice Cream

“…A selection of 4 commercial brands and 2 'home-made' formulations were used in the study. These have been detailed previously (Bower and Baxter 2000), but are listed in Table 1 with some additional information. Conventional profiling, a form of quantitative sensory profiling (Lyon er al.…”

“…Concurrent to the present work, consumer perception of 'home-made' and commercial dairy ice creams were examined (Bower and Baxter 2000). The objective of the current work was to relate the consumer results (liking and identification as 'homemade' or 'commercial') to sensory properties as identified and measured by a trained sensory panel, in an attempt to aid understanding of 'home-made' properties in sensory terms.…”

Potentials of Organic Agriculture in Nepal

“…Also consumers' awareness of health, food safety, environmental, and technology issues related to food products as well as the industrialization of agriculture and globalization, have been identified as diversification factors of food consumption (Senauer, 1994). Some empirical evidences regarding consumers' preference for differentiated quality attributes are given by Bhatta et al (2008b), Bower and Baxter (2000), Elliott and Cameron (1994), Lans et al (2001) and Okechuku (1994). There is the need to investigate wider perspective of organic farming through producers' and consumers' view point.…”

Color and Vitamin C Content in Mandarin Orange Juice as Affected by Packaging Material and Storage Temperature

“…Color data are provided as CIEL *a*b* coordinates, which define the color in a three‐dimensional space (Bower and Baxter 2000). L * indicates lightness and a * and b * are the chromaticity coordinates, green–red and blue–yellow coordinates, respectively.…”