Are ohmic heating-treated whey dairy beverages an innovation? Insights of the Q methodology
| Autor: | Ramon Silva, Marise Aparecida Rodrigues Pollonio, Lorena O. Coimbra, Jonas T. Guimarães, Daniel Granato, Adriano G. Cruz, Marcia C. Silva, Tatiana Colombo Pimentel, Ramon S. Rocha, Erick A. Esmerino, Celso F. Balthazar, Mônica Q. Freitas, Vitor Andre Silva Vidal |
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| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
business.industry Neophobia Voltage gradient Sweet taste Food technology 04 agricultural and veterinary sciences medicine.disease 040401 food science 01 natural sciences 0404 agricultural biotechnology 010608 biotechnology medicine Food science business Food Science Mathematics |
| Zdroj: | LWT. 134:110052 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2020.110052 |
| Popis: | The conceptual representation and consumer sensory profiling (100 consumers) of acerola flavored whey beverages manufactured using ohmic heating at different operational conditions were investigated using the Q methodology, having in mind the concept of Innovation with additional hedonic test and sensory description of the samples. In addition, the food technology neophobia questionnaire was also applied. Samples processed by increasing voltage gradient and frequencies presented higher overall liking and where associated to the innovation concept, being associated to typical sensory attributes as sweet taste, acerola color, thinner, refreshing, acerola aroma and acerola taste. Food Neophobia Technology Questionnaire showed that there is a more receptivity of the emerging technologies showing positive aspects regards the environmental and benefits obtained for them. The results of this study are useful to select ohmic heating parameters to be used in acerola flavored whey beverages and to guide dairy processors to build an effective strategy of commercialization of dairy beverages processed by emerging technologies. |
| Databáze: | OpenAIRE |
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