Study of the perception of consumers in relation to different ice cream concepts

Silva, Vanelle Maria da; Minim, Valéria Paula Rodrigues; Ferreira, Marco Aurélio Marques; Souza, Pedro Henrique de Paula; Moraes, Liliane Elen da Silva; Minim, Luís Antônio

doi:10.1016/j.foodqual.2014.04.008

Cited by 57 publications

(31 citation statements)

References 45 publications

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“…This procedure is frequently used in qualitative studies (Antmann et al ; Da Silva et al . ). Categories mentioned by more than 5% of respondents were considered (Roininen et al .…”

Section: Methodsmentioning

confidence: 97%

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The Role of Packaging and Presentation Format in Consumers’ Preferences for Food: An Application of Projective Techniques

Eldesouky

Pulido

Mesías

2015

Journal of Sensory Studies

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Qualitative research techniques are frequently used as a means to understand consumers’ perceptions and behavior when it comes to food choice. Particularly, projective techniques have been increasingly used in marketing and consumer research. In this context, this study aims to evaluate two projective techniques – word association and completion techniques – to study consumers’ expectations about food packaging. Additionally, it is intended to assess how packaging and presentation format influence food purchase decisions. The results obtained from both methodologies suggest that handiness to open, resealability, packaging size and packaging material transparency are among the features most appreciated by consumers. Specifically, word association has facilitated the identification of a larger number of items, probably thanks to the nonrestricted response character of this technique. Conversely, completion methodologies, a stimuli‐guided technique, has resulted in a richer range of perspectives by consumers thank to the focus on different aspects of the problem. Practical Applications Recent changes in eating habits and lifestyles are forcing the food industry to develop new foods or to improve existing products. In this context, sensory and nonsensory characteristics must be taken into account to meet consumer requirements. Packaging, especially, has become an important extrinsic quality cue which provides information not only about food but also about brand image or lifestyle. Nevertheless, the role of packaging and presentation format in the shaping of consumers’ preferences must be extensively assessed. In this article, we have used a qualitative research due to the complex aspects involved in the consumer/packaging relationship. The projective techniques used in this study proved to be suitable and, therefore, food companies could use them as a way to undertake preliminary researches about new packaging features or packaging materials. The information obtained is of great interest for food industries when planning to place new packaging formats in the market or to identify target markets.

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“…This procedure is frequently used in qualitative studies (Antmann et al ; Da Silva et al . ). Categories mentioned by more than 5% of respondents were considered (Roininen et al .…”

Section: Methodsmentioning

confidence: 97%

“…Some recent applications of projective techniques have dealt with different food‐related aspects, such as ice cream concepts (Da Silva et al . ) imported fruits (Vaca and Mesías ) or beef burgers with healthy attributes (Viana et al . ).…”

Section: Introductionmentioning

confidence: 99%

The Role of Packaging and Presentation Format in Consumers’ Preferences for Food: An Application of Projective Techniques

Eldesouky

Pulido

Mesías

2015

Journal of Sensory Studies

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“…The sheets were collected, and the associations written by the untrained assessors were tabulated. Qualitative evaluation of the terms elicited, aiming to group them by synonyms, is usually performed by three experienced researchers (Ares & Deliza, ; Mitterer‐Daltoé et al, ; Silva et al, ). However, in this study, two instead of three researchers evaluated the different associations.…”

Section: Methodsmentioning

confidence: 99%

QIM, CATA, and Word Association methods for quality assessment of flathead gray mullet (Mugil cephalus): Going beyond the trained panel

Godoy

Veneziano

Rodrigues

et al. 2018

Journal of Sensory Studies

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This study aimed to verify how untrained assessors would perform the quality evaluation of the flathead gray mullet (Mugil cephalus) using Check‐All‐That‐Apply (CATA) (n = 44) and Word Association (WA) (n = 112) methods by comparing the results with those from trained assessors (n = 5–9), using the Quality Index Method (QIM). Descriptors from QIM were adapted and used as CATA descriptors for the evaluation of fish with 3, 8, 10, 15, and 17 days of storage in ice. Images of fish with 3, 6, 10, 15, and 19 days of ice storage were used as stimuli for WA. The quality indices obtained from QIM and CATA presented a high correlation with r = .94 (p = .018). Multiple Factor Analysis revealed a high similarity between CATA and QIM sample configurations. Appropriate descriptors were selected in CATA for fish stored for different periods. This resulted in a better discrimination of samples in comparison with WA. M. cephalus, with 15 days of storage in ice, was rated unacceptable for consumption by both trained and untrained assessors. These findings showed that even untrained assessors were able to evaluate fish freshness, and thus emphasize the importance of actions aimed at maintaining the quality of raw fish from capture to commercialization. Practical applications The evaluation of fish quality by consumers has been considered tricky. Only more experienced fish consumers have confidence in their ability to judge the freshness of fish. However, our study showed that untrained individuals, confronted with the task of evaluating fish quality using both the CATA and the Word Association methods, performed very well. This allowed us to conclude that they were clearly able to evaluate freshness. Untrained individuals were neither stricter, nor more lenient than trained assessors in determining the shelf life of the flathead gray mullet. Our study joined many others that have concluded that CATA method—thanks to its easiness to perform—resulted in the discrimination of samples similar to that obtained with trained panels. These findings demonstrate that CATA and WA methods, designed to be applicable with untrained panels, were effective in the evaluation of fish freshness, thus providing a solution when trained assessors are not available. In addition, the importance of trading fish with high quality is clear, so that the consumers can receive value for their money and feel satisfied.

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“…4c). Silva et al (2014) studying the perception of 224 Brazilian consumers in relation to different ice cream concepts (Traditional, Light, Zero Sugar, Zero Fat, Fiber Enriched, Enriched with Bioactive Proteins and Enriched with Omega 3) observed that independent of consumer interest in relation to health, the addition of fiber to ice cream made it as attractive to the consumer as traditional ice cream. The authors also cited that concern for the health of consumers is reflected in the intent to purchase of enriched ice cream, statistically equal to that obtained for traditional ice cream, showing that the enrichment would be an important motivator for the consumption of ice cream, enhanced by specific benefits related to each nutrient added.…”

Section: Sensorial Analysismentioning

confidence: 99%

Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties

et al. 2017

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In the present study, the effects of derivatives of cassava, maltodextrin and bagasse, on the physicochemical, physical and sensory properties of ice creams were investigated. The content of cassava maltodextrin increased significantly the content of carbohydrate and total soluble solids and decreased lipids content. The effect of cassava bagasse was more pronounced than the maltodextrin on physical and sensory parameters. Increased percentage of cassava bagasse in formulation led to decrease of overrun, melting and luminosity, but increased hardness and unfreezable water. Sensory attributes were mainly influenced by cassava bagasse inclusion. The results suggested the potential use of cassava derivatives in ice cream formulations. Ice creams with low percentage of cassava bagasse (1.5) and intermediate values of cassava maltodextrin (3.65%) had good nutritional, technological and sensorial acceptance.

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Study of the perception of consumers in relation to different ice cream concepts

Cited by 57 publications

References 45 publications

The Role of Packaging and Presentation Format in Consumers’ Preferences for Food: An Application of Projective Techniques

The Role of Packaging and Presentation Format in Consumers’ Preferences for Food: An Application of Projective Techniques

QIM, CATA, and Word Association methods for quality assessment of flathead gray mullet (Mugil cephalus): Going beyond the trained panel

Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties

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