RESUMO
BACKGROUND: Akpan is a traditional ready-to-drink fermented yoghurt-like cereal beverage consumed in urban and rural areas in Benin. With the aim of adapting the product to new local and export markets, this work maps African and European consumer preferences for different types of Akpan. RESULTS: A sensory profile of Akpan was created and consumer tests were conducted with 103 consumers of African origin and 74 consumers of European origin. Consumer acceptance was significantly correlated with fermented odour (r = -0.94) and milky taste (r = 0.92-0.97) attributes. Cluster analysis revealed different behaviour by African and European consumers with respect to acceptability of Akpan; European consumers did not like the sour taste and African consumers liked an intense sweet milky taste. CONCLUSION: This study provides information on how Akpan, and other fermented yoghurt-type cereal products, could be adapted to African and European consumer preferences.
Assuntos
Bebidas/análise , Comportamento do Consumidor , Dieta , Grão Comestível/química , Fast Foods/análise , Preferências Alimentares , Benin , Bebidas/microbiologia , População Negra , Análise por Conglomerados , Dieta/etnologia , Grão Comestível/microbiologia , Fast Foods/microbiologia , Feminino , Fermentação , Preferências Alimentares/etnologia , Humanos , Concentração de Íons de Hidrogênio , Masculino , Odorantes , Análise de Componente Principal , Sensação , Sorghum/química , Sorghum/microbiologia , Paladar , População Branca , Iogurte/análise , Iogurte/microbiologia , Zea mays/química , Zea mays/microbiologiaRESUMO
Chemical composition of Hibiscus drinks (Koor and Vimto varieties, commercial and traditional, infusions and syrups) (n=8) was related to sensory evaluation and acceptance. Significant correlations between chemical composition and sensory perception of drinks were found (i.e. anthocyanin content and Hibiscus taste) (p<0.05). Consumers (n=160) evaluated drink acceptability on a 9-point verbal hedonic scale. Three classes of behaviour were identified: (a) those who preferred syrup (43% of consumers); (b) those who preferred infusion (36%); and (c) those who preferred all of the samples (21%). Acceptability of 'syrup likers' was positively correlated to sweet taste, reducing sugar content and inversely correlated to acidic taste and titratable acidity (p<0.10). Acceptability of 'infusion likers' was positively correlated to the taste of Hibiscus drink and anthocyanin content. The study showed that the distinctions between the acceptability groups are very clear with respect to the chemical composition and rating of sensory attributes.