Sensory evaluation and consumption preferences of high-protein natural yoghurts among students of dietetics

• Autorzy: Kuczka N.K. , Kala M.M. , Bielaszka A.
• Języki publikacji: EN

Abstrakty

EN

Background. High-protein yoghurts, are recommended by dieticians as a valuable source of wholesome protein. Consumers’ expectations of yoghurts are intrinsically linked to the perceived quality and health benefits of these products. Objective. The aim of this research study was the sensory analysis and evaluation of consumer preferences towards commercially available high-protein natural yoghurts. The study was designed to identify which quality and nutritional characteristics are crucial for dietetics students when choosing such products. Moreover, the factors influencing the purchasing decisions of this group were analysed, which can provide valuable information for food producers and dieticians. Materials and Methods. The research study was conducted among 65 students of dietetics at the Medical University of Silesia in Katowice. The examination included the sensory evaluation of eight high-protein yoghurts by means of a five-point rating scale and the analysis of consumer preferences based on a proprietary questionnaire, which consisted of questions concerning the characteristics of the study group and questions assessing consumer preferences and dietary habits. Results. Among the surveyed students of dietetics, 35.4% declared to consume high-protein yoghurts several times a week, mainly due to ‘positive health benefits’. In the conducted sensory evaluation, yoghurts of brands ‘A’, ‘C’ and ‘E’ scored highest, while the plant-based alternative of brand ‘D’ scored lowest. Conclusions. The high-protein yoghurts of brands ‘A’, ‘C’ and ‘E’ outstand in terms of taste and texture, which makes them the most popular products among consumers. Products from ‘A’, ‘C’ and ‘B’ brands are also widely available on the market, which favours their popularity. Taste proved to be a key factor in the decision to re-purchase. The largest number of respondents stated their willingness to purchase ‘A’ brand yoghurt again, while ‘D’ and ‘F’ brand products were the least popular, which may be due to differences in taste preferences and the availability of these products on the market.

• Wydawca: -
• Czasopismo: Roczniki Państwowego Zakładu Higieny
• Rocznik: 2024
• Tom: 75
• Numer: 3
• Opis fizyczny: p.283-292,fig.,ref.

Twórcy

autor

Kuczka N.K.

• Department of Dietetics, Department of Food Technology and Quality Evaluation, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, Katowice, Poland

autor

Kala M.M.

• Department of Dietetics, Department of Food Technology and Quality Evaluation, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, Katowice, Poland

autor

Bielaszka A.

• Department of Dietetics, Department of Food Technology and Quality Evaluation, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, Katowice, Poland

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Identyfikatory

DOI

10.32394/rpzh/196309