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Preferred attribute elicitation methodology compared to conventional descriptive analysis: A study using probiotic yogurt sweetened with xylitol and added with prebiotic components
Author(s) -
Costa Guilherme Mamede,
Paula Marlon Memédio,
Costa Giselle Nobre,
Esmerino Erick Almeida,
Silva Ramon,
Freitas Mônica Queiroz,
Barão Carlos Eduardo,
Cruz Adriano Gomes,
Pimentel Tatiana Colombo
Publication year - 2020
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/joss.12602
Subject(s) - sucralose , prebiotic , xylitol , polydextrose , food science , quantitative descriptive analysis , sensory analysis , taste , sensory system , probiotic , innovator , chemistry , mathematics , psychology , computer science , aroma , biology , fermentation , bacteria , cognitive psychology , genetics , intellectual property , operating system
This study aimed to compare the preferred attribute elicitation—PAE methodology ( n = 20 consumers) with conventional descriptive analysis—DA ( n = 15 trained judges) to determine the sensory profile of probiotic yogurts ( L. casei ) sweetened with xylitol, sucrose, or sucralose and added with prebiotic components (oligofructose or polydextrose). The sensory acceptance obtained using PAE ( n = 20) and general ( n = 65) consumers was compared. The majority of the elicited attributes (color, brightness, sweet taste, acid taste, bitter taste, consistency, and creaminess) were considered important for the characterization/acceptance of yogurts by both trained judges (DA) and consumers (PAE). The three most important attributes for the acceptance of yogurts (sweet taste, creaminess, and consistency) were provided by PAE. A similar sensory profile was described in both methods (Rv = 0.92, p = .02), and the sensory acceptance obtained using PAE consumers was similar to that obtained with general consumers. PAE methodology can be used to characterize sensorially and to determine the consumers' acceptance of functional yogurts. Practical applications DA is an established methodology that provides reproducible, consistent, and detailed results. However, it has the disadvantages of high cost and long training time. This study demonstrated that PAE methodology can be used to characterize the functional yogurts similarly to the DA. This methodology could be applied in one evaluation section, without the need for training the panel. In addition, PAE determined that consumers are interested in buying yogurts with a higher sweet taste, creamier, and more consistent, which can assist industries in reformulating their products. Finally, PAE can be used to determine the consumers' acceptance of functional yogurts.