Avaliação da percepção e aceitabilidade de diferentes iogurtes de kefir adicionados de frutos do Cerrado

Abstract

The dairy products segment in Brazil grows accompanied by constant innovation and modernization in the sector, demanding that dairy foods need to be differentiated and competitive. This study objective to evaluate the perceptions and expectation of acceptance of Brazilians in relation to different forms of presentation of kefir yogurt added with fruits from the Cerrado. For this, an online questionnaire was developed for Brazilian consumers, residents in Brazil and over 18 years old. The Likert Scale and the Check-all-that-Apply were used to collect the participants' expectations. Data were analyzed using descriptive statistics based on percentages and the chi-square test. A total of 240 responses were obtained, most of which were female (70.87%), young people (50.43%) and residents of the Brazilian Midwest region (51.30%). 57.57% of participants claimed to know kefir, but 19.86% reported consuming it. 40.97% would buy a kefir yogurt with Cerrado fruits, especially if cajuzinhodo-Cerrado were added (47.22%). Respondents consider it important that the product has pleasant sensory characteristics (4.76±0.50) and health benefits (4.47±0.78). Kefir yogurt with fruit jelly had greater acceptance (94.57%), consumption intention (82.17%) and purchase intention (66.67%), but was considered less healthy (3.88%). Participants expect the products to have a fruity color, aroma and flavor and a creamy texture. In view of this, a kefir yogurt with the addition of Cerrado fruits would be well accepted by the population, as individuals are interested in innovative foods with sensory and nutritional qualities that provide health.