Explaining the liking for drinking yoghurt: The role of sensory quality, food choice motives, health concern and product information

Pohjanheimo, Terhi; Sandell, Mari

doi:10.1016/j.idairyj.2009.03.004

Cited by 96 publications

(71 citation statements)

References 29 publications

(37 reference statements)

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“…bulgaricus are mainly used as thermophilic starter cultures in yoghurt production from milk (Myllarinen et al 2007;Ö zrenk 2006;De Jong and Koppelma 2002). The health-promoting attributes of yoghurt are enhanced by metabolizing milk proteins by bacteria (Pohjanheimo and Sandell 2009). Recently improvements in rheological milk products, such as yoghurts, by m-TG have also been discussed (Soares et al 2004;Lorenzen et al 2002;Ö zer et al 2007;Ö zrenk 2006;Cancino et al 2006;Bönisch et al 2007c).…”

Section: Resultsmentioning

confidence: 99%

Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter

Wróblewska

Kaliszewska

Kołakowski³

et al. 2010

World J Microbiol Biotechnol

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Cross-linking reaction with transglutaminase (m-TG) was used to obtain yoghurt produced with YO-MIX TM 511 yoghurt starter (Danisco). The use of two different temperatures (37 and 42°C), the presence of m-TG and the storage time (28 days) of the yoghurt were the factors that influenced the immunoreactive and sensory properties. The ELISA results obtained during the reaction of yoghurt proteins with a specific antibody against individual milk proteins (b-lactoglobulin, a-lactalbumin, a-casein, b-casein and j-casein) indicated differences on the level of immunoreactivity of individual proteins. The b-lg immunoreactivity of yoghurt produced at 37°C was not detectable in any of the samples whereas during the process conducted at 42°C the presence of this protein at low level was observed (1.00 and 3.33% without and with m-TG, respectively). The lack of j-casein was detected in the storage yogurt sample prepared during fermentation at 42°C. The samples were subjected to sensory evaluation using quantitative descriptive analysis (QDA). A trained personnel (n = 6) rated the yogurts for smell, taste and texture. The data obtained from QDA (16 attributes and 4 yoghurts) were subjected to a principal component analysis (PCA). The results (QDA and PCA) proved that the addition of the m-TG enzyme had significant impact on the sensory quality of the samples. Four principal components (PC1-PC4) determined 96.05% of the total variance of the samples.

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Section: Resultsmentioning

confidence: 99%

Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter

Wróblewska

Kaliszewska

Kołakowski³

et al. 2010

World J Microbiol Biotechnol

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“…In contrast, segments may not be linked to media profiles, because not all food choice motives are reliably related to specific demographics. The price motive, for example, has been related to age in some studies (67,97) but not in others (89) .…”

Section: Food Choice Motivesmentioning

confidence: 99%

Understanding heterogeneity among elderly consumers: an evaluation of segmentation approaches in the functional food market

et al. 2014

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It is beneficial for both the public health community and the food industry to meet nutritional needs of elderly consumers through product formats that they want. The heterogeneity of the elderly market poses a challenge, however, and calls for market segmentation. Although many researchers have proposed ways to segment the elderly consumer population, the elderly food market has received surprisingly little attention in this respect. Therefore, the present paper reviewed eight potential segmentation bases on their appropriateness in the context of functional foods aimed at the elderly: cognitive age, life course, time perspective, demographics, general food beliefs, food choice motives, product attributes and benefits sought, and past purchase. Each of the segmentation bases had strengths as well as weaknesses regarding seven evaluation criteria. Given that both product design and communication are useful tools to increase the appeal of functional foods, we argue that elderly consumers in this market may best be segmented using a preference-based segmentation base that is predictive of behaviour (for example, attributes and benefits sought), combined with a characteristics-based segmentation base that describes consumer characteristics (for example, demographics). In the end, the effectiveness of (combinations of) segmentation bases for elderly consumers in the functional food market remains an empirical matter. We hope that the present review stimulates further empirical research that substantiates the ideas presented in this paper.

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“…Increased urbanization and income growth in developing countries are some factors that cause the increase in consumption of more expensive food, such as milk and milk product included yogurt. The advantage of yogurt as one of the functional food is scientifically recognized as having physiological benefits beyond those of basic nutrition to human health, and this is also giving a reason why it tend to becomes popular today (Weerathilake et al, 2014;McKinley, 2005;Murphy et al, 2015;Pohijanheimo and Sandell, 2009). Microbe is the main component to produce yogurt by fermenting process (Sfakianasis and Constatnina, 2014).…”

Section: Introductionmentioning

confidence: 99%

Consumer's characteristics of yogurt in Manado, North Sulawesi - Indonesia

Wantasen

Elly

Santa

2017

J. Indonesian Trop. Anim. Agric.

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ABSTRAKTujuan penelitian ini adalah mengetahui karakteristik konsumen, kepuasan konsumen dan faktor yang mempengaruhi keputusan konsumen membeli yogurt di Kota Manado, Provinsi Sulawesi Utara. Data primer diperoleh dari 400 responden konsumen di Kota Manado dengan menggunakan daftar pertanyaan berstruktur. Penentuan sampel responden dilakukan dengan metode accidental sampling. Pengumpulan data dilakukan sejak bulan Juli sampai September 2015. Analisis data penelitian dilakukan secara deskriptif dan analisis kuantitatif menggunakan analisis Importance-performance analysis (IPA), Consumer Satisfaction Index (CSI) dan analisis faktor. Hasil penelitian menunjukkan bahwa sebagian besar konsumen adalah pelajar wanita, belum menikah, yang berusia antara 14-19 tahun. Sebagian besar diantara mereka adalah lulusan sekolah menengah atas dan sedang melanjutkan studi di universitas. Konsumen di Kota Manado berada dalam kategori cukup puas terhadap keberadaan produk yogurt yang dijual di pasaran. Atribut kandungan bahan pengawet dan ketersediaan produk dimana saja adalah dua atribut penting yang perlu ditingkatkan oleh produsen untuk meningkatkan kepuasan konsumen. Secara parsial variabel bebas yang mempengaruhi keputusan konsumen untuk membeli yogurt adalah faktor kandungan bahan pengawet, produk tersedia dimana saja, variasi rasa, nilai gizi dan volume produk.Kata kunci : karakteristik konsumen, yogurt, konsumsi ABSTRACTThe objective of this study was to analyze consumer's characteristics of yogurt as one of fermented dairy product, consumers satisfaction and factors influencing consumers purchase decision on yogurt in Manado city. The primary data were collected using structured questionnaire from a total sample of 400 consumers in Manado City. Samples were selected using the accidental sampling method with schedule (using alternating date/ day and place, respectively). Collecting data were done from July to September 2015. The result indicated that most consumers were teenagers, female students, and single persons. Consumers of yogurt in Manado City are were categorized quite satisfied with yogurt product. The product availability had to be considered by producer in order to increase consumer satisfaction. Partially, factors that significantly influencing consumer's purchase decision in Manado were preservative content, product availability, variant flavor, product volume and additional nutritive value.

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Explaining the liking for drinking yoghurt: The role of sensory quality, food choice motives, health concern and product information

Cited by 96 publications

References 29 publications

Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter

Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter

Understanding heterogeneity among elderly consumers: an evaluation of segmentation approaches in the functional food market

Consumer's characteristics of yogurt in Manado, North Sulawesi - Indonesia

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