Evaluación de la yogur de coco basada en la perspectiva del consumidor: influencia de la información del producto en el perfil sensorial
DOI:
https://doi.org/10.33448/rsd-v10i2.12582Palabras clave:
Producto lácteo; Embalaje; Marca.Resumen
El objetivo de esta investigación fue evaluar la influencia de la información contenida en el empaque sobre el perfil sensorial de diferentes marcas de yogur de coco. Se compararon tres marcas de yogur considerando las evaluaciones de laboratorio en dos condiciones: ciego e informado. En este último caso, el producto se presentó al consumidor en su envase original (envase que contiene la etiqueta). Ciento dos consumidores adultos de ambos sexos participaron en la investigación. Los resultados mostraron que la información del producto influye significativamente en la percepción sensorial de algunos atributos por parte de los consumidores. Esto ocurrió tanto en grupos segmentados como en evaluaciones individualizadas. Un yogur de coco ideal se clasificó como cremoso, homogéneo, con sabor y aroma a frutas, intensidad de color blanco, sabor dulce y consistencia suave. Ya se informó que atributos como el sabor agrio/ácido, la falta de sabor, la textura espesa, la consistencia firme y la apariencia líquida eran más distantes de un producto ideal. Parámetros específicos como sabor agrio/ácido, ausencia de sabor y apariencia líquida penalizaron negativamente la aceptación de los yogures, mientras que presentar una consistencia firme y textura espesa aumentaron la aceptabilidad. Se concluye que la información contenida en el empaque del producto influye en el perfil sensorial del yogur de coco. Por lo tanto, los investigadores y la industria alimentaria deben considerar los posibles efectos individuales, el escenario de investigación y las condiciones para evaluar productos que puedan interferir globalmente en el perfil sensorial de los yogures.
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