Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570- 900 Vicosa, MG, Brazil.
Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570- 900 Vicosa, MG, Brazil.
Food Res Int. 2022 Nov;161:111822. doi: 10.1016/j.foodres.2022.111822. Epub 2022 Aug 27.
The Covid-19 pandemic has strongly impacted people's lives and the food industry. In this sense, food products claiming nutritional and health-promoting benefits due to the presence of bioactive peptides and probiotics, such as Greek-style yogurt, have been in demand. The objective of this work was to investigate, through word association, the perception of the consumers regarding the seven concepts related to Greek-style yogurt (traditional, ultra-creamy, zero fat, high content proteins, zero lactose, light and with no added sugars), in the context of social isolation due to Covid-19. In this online survey, 346 participants completed a questionnaire. The participants were divided according to health concerns (increased, not changed, or decreased) and eating habits (improved, not changed, or worsened) during the Covid-19 pandemic. Chi-square and prototypical analysis were used as statistical tests. During the Covid-19 pandemic, based on self-report, around 66% of the participants had their eating habits and their concerns about health changed. The general associations were related to the categories pleasure, health, creamy, pleasant texture, food restriction, and loss of sensory quality. 'Health' and 'pleasure' were negatively associated with the conceptualization of Greek-style yogurt. For the zero-fat, light, and sugar-free Greek-style yogurts, the terms creamy and ultra-creamy are sensory appealing to the consumers. In general, the price and concerns about health are factors that strongly influence the purchase intention of Greek-style yogurts. The yogurts were associated with sensory and non-sensory characteristics, which can be useful for marketing strategies for of different product concepts.
Covid-19 大流行强烈影响了人们的生活和食品行业。在这种情况下，由于存在生物活性肽和益生菌，声称具有营养和促进健康益处的食品产品，如希腊风格酸奶，需求旺盛。本工作的目的是通过联想测试，调查消费者对与希腊风格酸奶（传统、超浓、无脂、高蛋白、无乳糖、低脂和无糖）相关的七个概念的看法，在因 Covid-19 而隔离的背景下。在这项在线调查中，346 名参与者完成了一份问卷。参与者根据健康问题（增加、不变或减少）和饮食习惯（改善、不变或恶化）进行分组。使用卡方检验和原型分析作为统计检验。在 Covid-19 大流行期间，根据自我报告，约 66%的参与者改变了他们的饮食习惯和对健康的关注。一般关联与快乐、健康、奶油味、令人愉悦的质地、食物限制和感官质量损失等类别有关。“健康”和“快乐”与希腊风格酸奶的概念化呈负相关。对于无脂、低脂和无糖希腊风格酸奶，奶油味和超浓奶油味是吸引消费者的感官特征。一般来说，价格和对健康的关注是强烈影响希腊风格酸奶购买意愿的因素。酸奶与感官和非感官特征相关联，这对于不同产品概念的营销策略可能很有用。
