Avaliação de iogurte de coco baseado na perspectiva do consumidor: influência das informações do produto sobre o perfil sensorial
DOI:
https://doi.org/10.33448/rsd-v10i2.12582Palavras-chave:
Produto lácteo; Embalagem; Marca.Resumo
O objetivo desta pesquisa foi avaliar a influência das informações contidas na embalagem sobre o perfil sensorial de diferentes marcas de iogurte de coco. Foram comparadas três marcas de iogurte considerando para as avaliações laboratoriais em duas condições: cega e informada. Nesse último caso, o produto foi apresentado ao consumidor em seu recipiente original (embalagem contendo o rótulo). Participaram da pesquisa 102 consumidores adultos, de ambos os sexos. Os resultados demonstraram que as informações dos produtos influenciam significativamente a percepção sensorial de alguns atributos pelos consumidores. Isso ocorreu tanto em grupos segmentados como em avaliações individualizadas. Um iogurte de coco ideal foi classificado como cremoso, homogêneo, com sabor e aroma de fruta, intensidade de cor branca, sabor doce e consistência suave. Já, atributos como sabor azedo/ácido, sem sabor, textura espessa, consistência firme e aparência líquida foram informados como mais distantes de um produto ideal. Parâmetros específicos como sabor azedo/ácido, sem sabor e aparência líquida penalizaram negativamente a aceitação dos iogurtes, enquanto apresentar uma consistência firme e textura espessa aumentaram a aceitabilidade. Conclui-se que as informações contidas na embalagem dos produtos influenciam o perfil sensorial de iogurte de coco. Dessa forma, pesquisadores e indústrias alimentícias devem considerar possíveis efeitos individuais, do cenário da pesquisa e das condições de avaliação dos produtos que possam interferir de forma global no perfil sensorial dos iogurtes.
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