Consumer perception of plant-based yoghurt: Sensory drivers of liking and emotional, holistic and conceptual associations

Jaeger, Sara R.; Cardello, Armand V.; Jin, David; Ryan, Grace S.; Giacalone, Davide

doi:10.1016/j.foodres.2023.112666

Cited by 34 publications

(5 citation statements)

References 57 publications

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“…This trend was consistent in our study, where the SCOBY's acidic taste led to negative emotions compared to the control and guar gum ice creams. Similar findings were also reported in the case of plant‐based yoghurts, where consumers associated the acidic/sour taste with negative emotional responses (Jaeger et al, 2023). Moreover, for consumers, these are unexpected flavors for ice cream, which might give rise to food safety concerns, as these sensory attributes are signs of spoiled food (Ledenbach & Marshall, 2009; Shaheen et al, 2018).…”

Section: Resultssupporting

confidence: 82%

Effects of repeated tasting sessions on acceptability, emotional responses, and purchasing behaviors of waste‐to‐value‐added SCOBY (symbiotic culture of bacteria and yeast) ice cream

Mehta,

Serventi,

Kumar

et al. 2024

Journal of Sensory Studies

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This study investigated the effects of repeated exposure on acceptability, emotional responses, and purchase intention of a novel symbiotic culture of bacteria and yeast (SCOBY) ice cream, compared to a control (no extra additives) and a guar gum ice cream sample, using three sessions: a survey (SCOBY information) and two tasting sessions (repeated‐exposure effect). Participants initially conducted blind evaluations of all samples, followed by an informed tasting. The blind tasting sessions evoked high arousal emotions for the SCOBY ice cream and positive emotions for the control and guar gum samples. The second session showed a rise in liking for sweetness (5.6–6.5) and texture (5.6–6.7) of the SCOBY samples. Sensory attributes such as flavor (odds ratio = 1.7) and texture (odds ratio = 1.7), coupled with positive emotions such as “happy” (odds ratio = 3.8), “pleasant” (odds ratio = 0.4), and “interested” (odds ratio = 3.8) affected purchase intention. The findings of this study provide valuable insights into participants' liking and emotional responses during repeated exposures to stimuli.Practical ApplicationsThe study's findings show that repeated exposure to novel products enhances consumer acceptance and emotional responses, challenging the current formats of traditional sensory studies. This implies that the introduction of novel products can be successful with repeated tasting exposure strategies. The focus on improving familiarity with sensory attributes, especially flavor and texture, can positively impact purchase intention. This insight can guide product positioning, marketing campaigns, and flavor development efforts, encouraging the successful integration of innovative products into the market.

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Section: Resultssupporting

confidence: 82%

Effects of repeated tasting sessions on acceptability, emotional responses, and purchasing behaviors of waste‐to‐value‐added SCOBY (symbiotic culture of bacteria and yeast) ice cream

Mehta,

Serventi,

Kumar

et al. 2024

Journal of Sensory Studies

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“…For example, Greis and colleagues (2020) identified that commercial plant-based oat yogurts were perceived as thin and watery, which was negatively associated with liking [12], which is consistent with other findings [13]. A recent study reported that among a cohort of consumers in New Zealand, commercially available plant-based yogurts had low acceptability, driven by high perceptions of sourness and an undesirable appearance (lumpy and non-white) [14]. These results concluded that the discrepancy between the expected and actual sensory profiles was the primary driver of the rejection of these products.…”

Section: Introductionmentioning

confidence: 57%

Comparison of Physical and Compositional Attributes between Commercial Plant-Based and Dairy Yogurts

Marlapati,

Basha,

Navarre

et al. 2024

Foods

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A primary strategy led by the food industry to improve the sustainability of the agricultural food supply is the development of modern plant-based alternatives. The information provided via marketing and product packaging provides consumers with the expectation that these products provide a similar product experience to conventional products, yet it is not well understood whether these commercial alternative products are comparable to traditional animal-based products. To aid in developing improved plant-based products, this study aimed to compare the quality and physical attributes of commercially available plant-based and dairy yogurts. Using instrumental methods, commercially available yogurt products were analyzed for their pH, titratable acidity, color, water activity, moisture content, and rheology, which included 13 plant-based (almond, cashew, coconut, oat, soy) and 8 whole-milk dairy yogurts. The present study reveals that the plant-based and dairy yogurts had no significant differences in pH, lactic acid, water activity, or moisture content. However, there were significant differences in the color and texture properties between the plant-based and dairy yogurts. Additionally, significant differences were observed across the plant-based yogurt products in terms of their color and texture properties. This highlights the need for additional studies to determine how individual ingredients influence the physical characteristics and textural properties to direct the development of plant-based yogurts. Improving upon the physicochemical properties of plant-based yogurt may encourage more consumers to adopt a more sustainable diet.

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“…Jaeger et al. (2023) reviewed the sensory evaluation of PB yogurts and concluded that in many studies, plain PB yogurts have relatively low acceptance scores. Grasso et al.…”

Section: Resultsmentioning

confidence: 99%

“…It is thought that these low scores are because the panelists are accustomed to the addition of aroma when consuming such products. Jaeger et al (2023) reviewed the sensory evaluation of PB yogurts and concluded that in many studies, plain PB yogurts have relatively low acceptance scores. Grasso et al (2020) reported that soy-and cashew-based yogurts had lower scores than the coconut and flavored soy yogurts.…”

Section: S2mentioning

confidence: 99%

Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity

Demir,

Aydemir,

Özel

et al. 2023

Journal of Food Science

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The purpose of this study was to evaluate the addition of plant‐based peanut protein isolate (PNP) and commercial pea protein (CPP) on the quality of oat yogurt (OY). PNP and CPP were partially characterized for techno‐functional properties. PNP had higher solubility (acidic and basic regions) and emulsifying activity than CPP. The water absorption capacity of CPP is significantly (p < 0.05) higher than PNP. Amino acid profiles of PNP and CPP were promising for the nutritional enhancement of OYs. OYs with PNP or CPP (0.5, 1, 2% w/v) were stored for 21 days and compared to the control group with no protein. On the 21st day of storage, (i) PNP‐ or CPP‐added OYs were found to be comparable to the control with respect to post‐acidification and viscosity, (ii) syneresis was more evident in PNP‐added OYs than in CPP‐added ones, (iii) total color change of 1% CPP‐added OY was equal to the control, and (iv) hardnesses of control, 2% PNP, and 2% CPP‐added OYs were 0.29 ± 0.00, 0.39 ± 0.01, and 0.45 ± 0.00 N, respectively. No adverse sensory effects were detected for CPP or PNP addition. Both proteins increased the total phenolic, soluble protein, antioxidant, antihypertensive, and α‐glucosidase inhibition activity of oat milk and OYs, with PNP superior to CPP overall. Compared to oat milk, the fermentation process increased ACE inhibition activity in in vitro digested samples, whereas it reduced digested yogurts’ antioxidant activity. Utilization of PNP in OY can solve the waste problem of peanut producers and the texture problem of the OY producers while formulating a functional product.Practical ApplicationPlant‐based (PB) yogurts have a growing consumer demand. The low‐protein content of PB yogurts results in low acceptance with respect to their undesirable textural and sensorial attributes. This study provided a technical basis for the PB yogurt manufacturers focusing on the addition of commercial pea protein and isolated peanut protein into oat yogurt formulation without any thickeners or flavors. In vitro digestion of protein‐added oat milk and oat yogurts showed the benefits of fermentation on bioactivity to the consumers.

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Consumer perception of plant-based yoghurt: Sensory drivers of liking and emotional, holistic and conceptual associations

Cited by 34 publications

References 57 publications

Effects of repeated tasting sessions on acceptability, emotional responses, and purchasing behaviors of waste‐to‐value‐added SCOBY (symbiotic culture of bacteria and yeast) ice cream

Effects of repeated tasting sessions on acceptability, emotional responses, and purchasing behaviors of waste‐to‐value‐added SCOBY (symbiotic culture of bacteria and yeast) ice cream

Comparison of Physical and Compositional Attributes between Commercial Plant-Based and Dairy Yogurts

Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity

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