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Montevideo, Uruguay

Ares G.,Seccion Evaluacion Sensorial | Gimenez A.,Seccion Evaluacion Sensorial | Deliza R.,Embrapa LABEX Europe | Deliza R.,French National Institute for Agricultural Research
Food Quality and Preference | Year: 2010

To better understanding the consumer choice of functional foods, a choice-based conjoint study was carried out to investigate the influence of three non-sensory factors on consumer choice of functional yogurts over regular ones. Four attributes were considered in the conjoint study: type of yogurt (regular, enriched with antioxidants and enriched with fibre), brand (national familiar, national unfamiliar, and foreign familiar), price (low, regular and high) and claim (with and without 'reduced disease risk' health claim). Eighteen choice sets, each composed of three stimuli (regular yogurt, enriched with antioxidants and enriched with fibre and varying the brand, price and claim levels) were evaluated by 103 consumers. For each choice set, consumers had to indicate which yogurt would normally buy. A questionnaire on consumer attitude towards health and nutrition was answered by participants after the choice task. Brand, price and health claims highly significantly affected consumer choice of functional yogurts. The relative importance of brand was similar to that of type of yogurt. Therefore, results suggested that non-sensory factors such as brand and price could have an important impact on consumer perception of functional foods. The impact of brand, price and health claims was affected by consumer interest in health issues. © 2009 Elsevier Ltd. All rights reserved.

Ares G.,Seccion Evaluacion Sensorial | Barreiro C.,Seccion Evaluacion Sensorial | Gambaro A.,Seccion Evaluacion Sensorial
CYTA - Journal of Food | Year: 2010

There is increasing interest in the development of antioxidant extracts as functional ingredients. The aim of the present work was to evaluate the sensory profile, the polyphenolic (PP) content and 2, 2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging capacity of solvent extracts of three native Uruguayan plants: Achyrocline satureoides, Baccharis trimera, and Mikania guaco. Extraction solvent and native plant remarkably affected the PP content, the radical scavenging capacity, and the sensory profile of the extracts. Water extracts were the most effective radical scavengers and showed the highest polyphenolic concentration and the lowest intensity of bitter, astringent, and characteristic flavor. The bitterness, astringency and characteristic flavor of the extracts could limit their use as functional ingredients. Thus, when optimizing the extraction of antioxidant compounds from plants, apart from studying the influence of extraction solvents on yield, PP content and antioxidant capacity, the sensory characteristics of the antioxidant extracts should also be taken into account. © 2010 Taylor & Francis.

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