使用CATA (Check-All-That-Apply) 问卷识别的感官属性与消费者接受使用植物油的饼干之间的关系是什么?
1Department of Food and Nutrition, Duksung Women's University, 33 Samyang-ro, Seoul 01369, Republic of Korea.
Foods (Basel, Switzerland)
|November 27, 2024
概括
子油饼干提供高消费者接受,紧密匹配黄油饼干. 这项研究支持植物油作为开发有吸引力的素食面包制品的可行替代品.
科学领域:
- 食品科学与技术 食品科学与技术
- 感官科学 感官科学
- 消费者行为 消费者行为
背景情况:
- 消费者对植物性替代品的需求正在增加.
- 了解感官属性对于产品开发至关重要.
- 目前正在探索植物油作为制品中动物脂肪的替代品.
研究的目的:
- 调查植物油制成的饼干的感官属性和消费者接受度.
- 为了确定影响植物油饼干购买意向的感官属性.
- 为了比较植物油饼干与传统的黄油饼干.
主要方法:
- 评估了6个饼干样本 (五种植物油,一种黄油),使用了112名消费者.
- 使用了CATA (检查所有适用的) 关于感官属性的问卷.
- 使用频率分析,ANOVA,通信分析,皮尔森相关性和多因素分析进行统计评估.
- 评估消费者接受度和购买意图,使用9分享乐度表.
主要成果:
- 在饼干样本中,在11个感官属性中发现了显著的差异 (p < 0.001).
- 用子油和黄油制作的饼干获得了最高的消费者认可.
- 对应分析将黄油和子油饼干与甜味香味,味道,质地和整体喜好等积极属性联系起来.
结论:
- 在饼干生产中,子油是一个有前途的植物性黄油替代品.
- 感官属性显著影响消费者接受和购买意图.
- 调查结果为开发消费者喜欢的素食面包制品提供了数据.
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