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

VINDEROLA, GABRIEL; COSTA ANTUNES, ADRIANE ELISABETE; CURTI, CAROLINA ANTONELA; RAMON, ADRIANA NOEMÍ; LOTUFO-HADDAD, AGUSTINA MARCELA; GOLDNER, MARÍA CRISTINA

JOURNAL OF DAIRY SCIENCE

AMER DAIRY SCIENCE ASSOC-ADSA

Año: 2022 vol. 105

0022-0302

This study (1) evaluated the perceptions of Argentinian and Brazilian consumers regarding yogurt fortifiedwith dairy proteins, legume proteins, or a combinationof both, and (2) determined the satiety expectations ofthese foods as well as the consumers? intentions to tasteand purchase protein-fortified yogurt. A total of 298Argentinian and 100 Brazilian participants completedan online survey for this study. The free word association technique was used to investigate their perceptionsabout ?satiety? as a verbal stimulus and 6 concepts ofyogurt as visual/verbal stimuli (yogurt, set yogurt, skimset yogurt, skim set yogurt with a high content of dairyproteins, skim set yogurt with a high content of legumeproteins, and skim set yogurt with a mix of dairy andlegume proteins). The expected satiation and intentionsto taste or purchase were evaluated using categoricalscales. Regardless of their cultural background, participants from both countries expressed similar associations with the stimuli presented. Yogurt and set yogurtwere associated with consumption occasions, sensorycharacteristics, liking, and foods, whereas skim yogurtwas associated with diet food. Products fortified withproteins were associated with healthy foods, regardlessof the protein source, and they yielded the highest ratesfor expected satiation. Brazilian participants were morelikely 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 productswere pleasant sensations, such as ?fullness,? ?satisfied,?and snacks to eat ?on the go,? and the vegetarianconsumers? segment. The combination with fruits orcereals, creaminess, and vanilla flavor should also beconsidered. The study findings could have implicationsfor the dairy industry when designing yogurt fortifiedwith proteins and communicating the nutritional andwholesome properties of these products.