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Consumer responses and sensory characteristics of low-fat and full-fat soft margarines and mixed spreads

100%

Barylko-Pikielna N., Matuszewska I., Szczecinska A., Radzanowska J.

Polish Journal of Food and Nutrition Sciences

1997

tom 06

nr 4

129-140

Low-fat and full-fat soft margarines and mixed spreads were rated for the degree of liking in two consecutive years (1995 and 1996) by 104 and 101 consumers, respectively; internal preference map was prepared. Questionnaires concerning the consumption frequency and degree of liking by brand name were also used. Parallelly, the sensory characteristics (profiling tests) of the same spreads was carried out and attribute means were projected onto preference map. There was no significant difference in consumer preferences between full-fat (70-80%) and low-fat (45-60%) margarines and mixed spreads. Both groups overlapped each other and in both there were products of higher and lower hedonic ratings. Key attributes for hedonic discrimination were the intensities of buttery odour and flavour (positive) and hydrogenated-fat and oily odour and flavour (negative). The ratio between them clearly affected the pleasantness of spreads in consumer opinion.

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Barylko-Pikielna N.

1 Matuszewska I.

1 Radzanowska J.

1 Szczecinska A.

1 1997

Wyniki wyszukiwania

Consumer responses and sensory characteristics of low-fat and full-fat soft margarines and mixed spreads