Understanding consumer preferences to develop dahi using pineapple pomace powder and monk-fruit extract.

Area of Science:

• Food Science
• Consumer Behavior
• Product Development

Background:

• Consumer preferences significantly influence product development in the food industry.
• Understanding consumer demand is crucial for launching successful food products.
• Dahi, a traditional fermented dairy product, has potential for market innovation.

Purpose of the Study:

• To investigate consumer preferences for dahi.
• To develop a dahi product aligned with identified consumer preferences.
• To evaluate the sensory acceptability and storage stability of the developed dahi.

Main Methods:

• Consumer surveys were conducted to determine preferences for flavor, texture, sweetness, and packaging.
• Dahi was formulated using freeze-dried pineapple pomace powder (FPP) and monk fruit sweetener.
• Sensory evaluation and storage studies were performed on the developed dahi formulations.

Main Results:

• 91% of consumers expressed interest in a new dahi product.
• Preferred attributes included pineapple flavor (61.5%), spoonable texture (77%), natural sugar (65%), and cup packaging (71.5%).
• The dahi formulation TPM2, with optimized FPP and monk fruit concentrations, demonstrated significant organoleptic acceptance.

Conclusions:

• Consumer preferences indicate a strong market demand for innovative dahi products.
• The developed pineapple-flavored dahi (TPM2) meets consumer preferences for taste, texture, and natural ingredients.
• The study concludes that TPM2 has potential for successful industrial-scale production.