Satiety and consumers' perceptions: What opinions do Argentinian and Brazilian people have about yogurt fortified with dairy and legume proteins?

Autores
Curti, Carolina Antonela; Lotufo Haddad, Agustina Marcela; Vinderola, Celso Gabriel; Ramón, Adriana Noemí; Goldner, Maria Cristina; Costa Antunes, Adriane Elisabete
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This study (1) evaluated the perceptions of Argentinian and Brazilian consumers regarding yogurt fortified with dairy proteins, legume proteins, or a combination of both, and (2) determined the satiety expectations of these foods as well as the consumers' intentions to taste and purchase protein-fortified yogurt. A total of 298 Argentinian and 100 Brazilian participants completed an online survey for this study. The free word association technique was used to investigate their perceptions about “satiety” as a verbal stimulus and 6 concepts of yogurt as visual/verbal stimuli (yogurt, set yogurt, skim set yogurt, skim set yogurt with a high content of dairy proteins, skim set yogurt with a high content of legume proteins, and skim set yogurt with a mix of dairy and legume proteins). The expected satiation and intentions to taste or purchase were evaluated using categorical scales. Regardless of their cultural background, participants from both countries expressed similar associations with the stimuli presented. Yogurt and set yogurt were associated with consumption occasions, sensory characteristics, liking, and foods, whereas skim yogurt was associated with diet food. Products fortified with proteins were associated with healthy foods, regardless of the protein source, and they yielded the highest rates for expected satiation. Brazilian participants were more likely to taste the food with a combination of proteins; however, participants from both countries were indifferent to purchasing the product. Important characteristics in the design and marketing of these products were pleasant sensations, such as “fullness,” “satisfied,” and snacks to eat “on the go,” and the vegetarian consumers' segment. The combination with fruits or cereals, creaminess, and vanilla flavor should also be considered. The study findings could have implications for the dairy industry when designing yogurt fortified with proteins and communicating the nutritional and wholesome properties of these products.
Fil: Curti, Carolina Antonela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Lotufo Haddad, Agustina Marcela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Ramón, Adriana Noemí. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Goldner, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Costa Antunes, Adriane Elisabete. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; Argentina
Materia
DAIRY PROTEINS
FOOD CULTURE
FREE WORD ASSOCIATION
PLANT PROTEINS
SATIETY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/213561
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Satiety and consumers' perceptions: What opinions do Argentinian and Brazilian people have about yogurt fortified with dairy and legume proteins?Curti, Carolina AntonelaLotufo Haddad, Agustina MarcelaVinderola, Celso GabrielRamón, Adriana NoemíGoldner, Maria CristinaCosta Antunes, Adriane ElisabeteDAIRY PROTEINSFOOD CULTUREFREE WORD ASSOCIATIONPLANT PROTEINSSATIETYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This study (1) evaluated the perceptions of Argentinian and Brazilian consumers regarding yogurt fortified with dairy proteins, legume proteins, or a combination of both, and (2) determined the satiety expectations of these foods as well as the consumers' intentions to taste and purchase protein-fortified yogurt. A total of 298 Argentinian and 100 Brazilian participants completed an online survey for this study. The free word association technique was used to investigate their perceptions about “satiety” as a verbal stimulus and 6 concepts of yogurt as visual/verbal stimuli (yogurt, set yogurt, skim set yogurt, skim set yogurt with a high content of dairy proteins, skim set yogurt with a high content of legume proteins, and skim set yogurt with a mix of dairy and legume proteins). The expected satiation and intentions to taste or purchase were evaluated using categorical scales. Regardless of their cultural background, participants from both countries expressed similar associations with the stimuli presented. Yogurt and set yogurt were associated with consumption occasions, sensory characteristics, liking, and foods, whereas skim yogurt was associated with diet food. Products fortified with proteins were associated with healthy foods, regardless of the protein source, and they yielded the highest rates for expected satiation. Brazilian participants were more likely to taste the food with a combination of proteins; however, participants from both countries were indifferent to purchasing the product. Important characteristics in the design and marketing of these products were pleasant sensations, such as “fullness,” “satisfied,” and snacks to eat “on the go,” and the vegetarian consumers' segment. The combination with fruits or cereals, creaminess, and vanilla flavor should also be considered. The study findings could have implications for the dairy industry when designing yogurt fortified with proteins and communicating the nutritional and wholesome properties of these products.Fil: Curti, Carolina Antonela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Lotufo Haddad, Agustina Marcela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Ramón, Adriana Noemí. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Goldner, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Costa Antunes, Adriane Elisabete. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; ArgentinaAmerican Dairy Science Association2022-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/213561Curti, Carolina Antonela; Lotufo Haddad, Agustina Marcela; Vinderola, Celso Gabriel; Ramón, Adriana Noemí; Goldner, Maria Cristina; et al.; Satiety and consumers' perceptions: What opinions do Argentinian and Brazilian people have about yogurt fortified with dairy and legume proteins?; American Dairy Science Association; Journal of Dairy Science; 105; 11; 9-2022; 8782-87910022-0302CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0022030222005227info:eu-repo/semantics/altIdentifier/doi/10.3168/jds.2021-21734info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T12:17:55Zoai:ri.conicet.gov.ar:11336/213561instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 12:17:55.916CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Satiety and consumers' perceptions: What opinions do Argentinian and Brazilian people have about yogurt fortified with dairy and legume proteins?
title Satiety and consumers' perceptions: What opinions do Argentinian and Brazilian people have about yogurt fortified with dairy and legume proteins?
spellingShingle Satiety and consumers' perceptions: What opinions do Argentinian and Brazilian people have about yogurt fortified with dairy and legume proteins?
Curti, Carolina Antonela
DAIRY PROTEINS
FOOD CULTURE
FREE WORD ASSOCIATION
PLANT PROTEINS
SATIETY
title_short Satiety and consumers' perceptions: What opinions do Argentinian and Brazilian people have about yogurt fortified with dairy and legume proteins?
title_full Satiety and consumers' perceptions: What opinions do Argentinian and Brazilian people have about yogurt fortified with dairy and legume proteins?
title_fullStr Satiety and consumers' perceptions: What opinions do Argentinian and Brazilian people have about yogurt fortified with dairy and legume proteins?
title_full_unstemmed Satiety and consumers' perceptions: What opinions do Argentinian and Brazilian people have about yogurt fortified with dairy and legume proteins?
title_sort Satiety and consumers' perceptions: What opinions do Argentinian and Brazilian people have about yogurt fortified with dairy and legume proteins?
dc.creator.none.fl_str_mv Curti, Carolina Antonela
Lotufo Haddad, Agustina Marcela
Vinderola, Celso Gabriel
Ramón, Adriana Noemí
Goldner, Maria Cristina
Costa Antunes, Adriane Elisabete
author Curti, Carolina Antonela
author_facet Curti, Carolina Antonela
Lotufo Haddad, Agustina Marcela
Vinderola, Celso Gabriel
Ramón, Adriana Noemí
Goldner, Maria Cristina
Costa Antunes, Adriane Elisabete
author_role author
author2 Lotufo Haddad, Agustina Marcela
Vinderola, Celso Gabriel
Ramón, Adriana Noemí
Goldner, Maria Cristina
Costa Antunes, Adriane Elisabete
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv DAIRY PROTEINS
FOOD CULTURE
FREE WORD ASSOCIATION
PLANT PROTEINS
SATIETY
topic DAIRY PROTEINS
FOOD CULTURE
FREE WORD ASSOCIATION
PLANT PROTEINS
SATIETY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This study (1) evaluated the perceptions of Argentinian and Brazilian consumers regarding yogurt fortified with dairy proteins, legume proteins, or a combination of both, and (2) determined the satiety expectations of these foods as well as the consumers' intentions to taste and purchase protein-fortified yogurt. A total of 298 Argentinian and 100 Brazilian participants completed an online survey for this study. The free word association technique was used to investigate their perceptions about “satiety” as a verbal stimulus and 6 concepts of yogurt as visual/verbal stimuli (yogurt, set yogurt, skim set yogurt, skim set yogurt with a high content of dairy proteins, skim set yogurt with a high content of legume proteins, and skim set yogurt with a mix of dairy and legume proteins). The expected satiation and intentions to taste or purchase were evaluated using categorical scales. Regardless of their cultural background, participants from both countries expressed similar associations with the stimuli presented. Yogurt and set yogurt were associated with consumption occasions, sensory characteristics, liking, and foods, whereas skim yogurt was associated with diet food. Products fortified with proteins were associated with healthy foods, regardless of the protein source, and they yielded the highest rates for expected satiation. Brazilian participants were more likely to taste the food with a combination of proteins; however, participants from both countries were indifferent to purchasing the product. Important characteristics in the design and marketing of these products were pleasant sensations, such as “fullness,” “satisfied,” and snacks to eat “on the go,” and the vegetarian consumers' segment. The combination with fruits or cereals, creaminess, and vanilla flavor should also be considered. The study findings could have implications for the dairy industry when designing yogurt fortified with proteins and communicating the nutritional and wholesome properties of these products.
Fil: Curti, Carolina Antonela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Lotufo Haddad, Agustina Marcela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Ramón, Adriana Noemí. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Goldner, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Costa Antunes, Adriane Elisabete. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; Argentina
description This study (1) evaluated the perceptions of Argentinian and Brazilian consumers regarding yogurt fortified with dairy proteins, legume proteins, or a combination of both, and (2) determined the satiety expectations of these foods as well as the consumers' intentions to taste and purchase protein-fortified yogurt. A total of 298 Argentinian and 100 Brazilian participants completed an online survey for this study. The free word association technique was used to investigate their perceptions about “satiety” as a verbal stimulus and 6 concepts of yogurt as visual/verbal stimuli (yogurt, set yogurt, skim set yogurt, skim set yogurt with a high content of dairy proteins, skim set yogurt with a high content of legume proteins, and skim set yogurt with a mix of dairy and legume proteins). The expected satiation and intentions to taste or purchase were evaluated using categorical scales. Regardless of their cultural background, participants from both countries expressed similar associations with the stimuli presented. Yogurt and set yogurt were associated with consumption occasions, sensory characteristics, liking, and foods, whereas skim yogurt was associated with diet food. Products fortified with proteins were associated with healthy foods, regardless of the protein source, and they yielded the highest rates for expected satiation. Brazilian participants were more likely to taste the food with a combination of proteins; however, participants from both countries were indifferent to purchasing the product. Important characteristics in the design and marketing of these products were pleasant sensations, such as “fullness,” “satisfied,” and snacks to eat “on the go,” and the vegetarian consumers' segment. The combination with fruits or cereals, creaminess, and vanilla flavor should also be considered. The study findings could have implications for the dairy industry when designing yogurt fortified with proteins and communicating the nutritional and wholesome properties of these products.
publishDate 2022
dc.date.none.fl_str_mv 2022-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/213561
Curti, Carolina Antonela; Lotufo Haddad, Agustina Marcela; Vinderola, Celso Gabriel; Ramón, Adriana Noemí; Goldner, Maria Cristina; et al.; Satiety and consumers' perceptions: What opinions do Argentinian and Brazilian people have about yogurt fortified with dairy and legume proteins?; American Dairy Science Association; Journal of Dairy Science; 105; 11; 9-2022; 8782-8791
0022-0302
CONICET Digital
CONICET
url http://hdl.handle.net/11336/213561
identifier_str_mv Curti, Carolina Antonela; Lotufo Haddad, Agustina Marcela; Vinderola, Celso Gabriel; Ramón, Adriana Noemí; Goldner, Maria Cristina; et al.; Satiety and consumers' perceptions: What opinions do Argentinian and Brazilian people have about yogurt fortified with dairy and legume proteins?; American Dairy Science Association; Journal of Dairy Science; 105; 11; 9-2022; 8782-8791
0022-0302
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0022030222005227
info:eu-repo/semantics/altIdentifier/doi/10.3168/jds.2021-21734
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv American Dairy Science Association
publisher.none.fl_str_mv American Dairy Science Association
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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