New insights into perceptions of technology claims in greek-style yogurt: A view in the COVID-19 pandemic

Vieira, T.C.; Pinto, Vinícius Rodrigues Arruda; Rocha, Fernando; Pires, Andressa Cavalcanti; Minim, Valéria Paula Rodrigues; Vidigal, Mateus

doi:10.1016/j.foodres.2022.111822

Cited by 6 publications

(4 citation statements)

References 103 publications

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“…To understand consumers perception, word association is one of the most modern and rapid techniques for sensory analysis. It supports the hypothesis that when an assessor is given a stimulus and asked to freely associate it with what comes to mind, the mental associations are stimulated (Esmerino et al, 2017;Silva et al, 2021;Vieira et al, 2022;Rojas-Rivas, Espinoza-Ortega, Thomé-Ortiz, & Cuffia, 2022). Likewise, the Check-all-that-apply (Cata) method consists of a list of words or phrases from which the assessors are asked to select which ones apply to themselves, or respond to a question about the sample.…”

Section: Introductionmentioning

confidence: 55%

“…Thus, it can be seen that the assessors had better acceptance of more viscous dairy products. The textural attributes are the most important factors in the quality and overall consumer sensory acceptance of yogurts (Mitra et al, 2022;Vieira et al, 2022). In addition, the results demonstrated that sensory acceptability is not associated with the product category, meaning that consumers choose individual characteristics of each product not the category, whether it is a yogurt or a whey beverage.…”

Section: Sensory Acceptabilitymentioning

confidence: 90%

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Word association and check-all-that-apply accessing the difference between yogurt and fermented whey beverage

Furlani,

Marques,

Prado

et al. 2023

Acta Sci Technol

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Consumers see whey beverages as inferior products to yogurts, especially regarding texture and viscosity. The aim of this work was to evaluate consumers' perception of the differences between yogurt and fermented whey beverage using word association and check-all-that-apply (Cata). Untrained assessors (n = 100) evaluated samples of three commercial brands of liquid or stirred yogurt and whey beverage, of strawberry flavor. Chemical and physical parameters (pH, acidity, total solids, color, texture and syneresis) were determined to assist in the interpretation of the results. The study showed that physical and chemical characteristics were inherent to each product, with no homogeneity within each category. The texture was the parameter that most influenced consumer responses. Yogurt is not necessarily always more viscous than fermented whey beverages. In addition, sensory acceptability was not linked to the product category, pointing to the importance of the individual characteristics. Word association and Cata were able to access the main differences between both products and brought important qualitative and quantitative information regarding consumers’ opinions. This study contributed to demystifying the perception that fermented whey beverages have attributes considered inferior, such as lower viscosity and greater syneresis when compared to yogurts. It was found that there is a demand for information about yogurt and fermented whey beverages, which can influence consumers' opinions at the time of purchase.

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Section: Introductionmentioning

confidence: 55%

Section: Sensory Acceptabilitymentioning

confidence: 90%

Word association and check-all-that-apply accessing the difference between yogurt and fermented whey beverage

Furlani,

Marques,

Prado

et al. 2023

Acta Sci Technol

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“…Prototypical analysis organizes the elements based on the frequency measured by significantly higher word or expression usage, as well as their level of importance, as indicated by the evocation that comes to mind first (Verges, 1992). It is a widely used method for characterizing the structure of a social representation based on data collected through free association (Ariccio et al, 2022;Ferrara & Friant, 2016;Giacomozzi et al, 2022Giacomozzi et al, 2023Morais et al, 2022;Vieira et al, 2022;Wachelke & Wolter, 2011). Prototypical analysis was carried out using the software IRaMuTeQ.…”

Section: Prototypical Analysismentioning

confidence: 99%

Navigating Love in a Post-Pandemic World: Understanding Young Adults’ Views on Short- and Long-Term Romantic Relationships

Mengzhen,

Lim,

Berezina

et al. 2023

Arch Sex Behav

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The uncertain future due to COVID-19 pandemic and the technological advancements may have altered young adults' experiences of romantic relationships. It is unclear whether individuals will continue to prefer traditional long-term romantic relationships (LTRR) or opt for short-term ones (STRR). This research describes how young adults in Malaysia perceive LTRR and STRR. Using the structured approach of the Theory of Social Representation, data were collected from N N = 512; 238 (46.48%) male; M age 21.75; majority are heterosexual and students, and analyzed using prototypical analysis to reveal high consensus elements. Five observations were made: (1) females prioritize "Love" in both STRR and LTRR, while males prioritize "love" only in LTRR; (2) females prioritize "marriage" in LTRR, while men prioritize "trust," "comfort," and "stability." Males do not consider "marriage" as part of a LTRR; (3) both males and females view STRR positively, while LTRR are viewed more practically; (4) "sex" is a core element in STRR but is absent in LTRR; (e) males differentiate between STRR and LTRR with no overlapping elements. These findings provide insight into the social representations of romantic relationships among young adults in Malaysia and suggest future directions for research in the field.

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“…Compared to other countries, yogurt accounted for a substantial share of Greece’s total exports (0.577%) [ 85 ]. As one of the oldest foods in the world, yogurt has a high nutritional value, even though it is a low-calorie food, containing various proteins and vitamins, calcium, magnesium, and other elements that have significant benefits for health and good functioning of the digestive system [ 86 ]. Greek yogurt has become extremely popular, particularly due to its special composition: compared to other competitive products, it contains almost twice the number of proteins and fewer carbohydrates, while maintaining a pleasant taste and velvety texture [ 87 ].…”

Section: Literature Reviewmentioning

confidence: 99%

The Impact of Brand Awareness and Country of Origin in the Advertising Effectiveness of Greek Food Products in the United Kingdom: The Case of Greek Yogurt

Karagiannis

Hatzithomas

Fotiadis

et al. 2022

Foods

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The present study aims to investigate the country-of-origin effect and the branding process on the brand equity of Greek yogurt abroad, specifically in the United Kingdom. The research was carried out as a 2 × 2 experiment using a closed-ended questionnaire with the participation of a total of 400 consumers, using two Greek yogurts (branded and non-branded) as the product under study, with or without country-of-origin insignia (viz. the Greek flag) on the packaging. According to the research results, brand equity was found to be higher for the branded Greek yogurt with country-of-origin insignia among the four product categories, as reflected in its three sub-dimensions (brand awareness, loyalty, and perceived quality). It was also found that country of origin influences brand equity regardless of branding, a finding that confirms the significant effect of this factor on consumers’ perceptions. This highlights the distinction between perceived quality and the specific image of the country in terms of its production experience for a specific product category. Based on these findings, Greek yogurt companies exporting abroad should lay great emphasis on developing branding strategies to strengthen their product brand, while at the same time incorporate country of origin as an indicator of the quality of their brand. The latter finding applies in particular to less well-known brands, since geographical indication (insignia) or other strategies that promote the country of origin are perceived as important informational cues for consumers.

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New insights into perceptions of technology claims in greek-style yogurt: A view in the COVID-19 pandemic

Cited by 6 publications

References 103 publications

Word association and check-all-that-apply accessing the difference between yogurt and fermented whey beverage

Word association and check-all-that-apply accessing the difference between yogurt and fermented whey beverage

Navigating Love in a Post-Pandemic World: Understanding Young Adults’ Views on Short- and Long-Term Romantic Relationships

The Impact of Brand Awareness and Country of Origin in the Advertising Effectiveness of Greek Food Products in the United Kingdom: The Case of Greek Yogurt

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