EVALUATION OF A NEW DAIRY PRODUCT WITH POTENTIAL FUNCTIONAL PROPERTIES

被引：0

作者：

Kowalska, Malgorzata k. ^{[1
]}

Soltysiak, Honorat ^{[1
]}

Feszterova, Melania ^{[2
]}

Turek, Pawel ^{[3
]}

Zbikowska, Anna ^{[4
]}

机构：

[1] Casimir Pulaski Radom Univ, Fac Appl Chem, Radom, Poland

[2] Constantine Philosopher Univ Nitra, Fac Nat Sci & Informat, Dept Chem, Nitra, Slovakia

[3] Krakow Univ Econ, Inst Qual Sci & Prod Management, Sensory Anal Lab, Krakow, Poland

[4] Univ Life Sci SGGW, Inst Food Sci, Dept Food Technol & Assessment, Nowoursynowska 166, PL-02787 Warsaw, Poland

来源：

ACTA POLONIAE PHARMACEUTICA | 2025年 / 81卷 / 05期

关键词：

consumer preferences; yogurt; health; balanced diet; CALCIUM INTAKE; MILK; CONSUMPTION; FOOD; PATTERNS; QUALITY; YOGURT;

D O I：

10.32383/appdr/196513

中图分类号：

R9 [药学];

学科分类号：

1007 ;

摘要：

The article explores consumer preferences for yogurt and innovation within the dairy industry. Dairy products are valued for their nutritional benefits, and understanding consumer desires is crucial for producers. A survey of 1002 individuals revealed that 42.6% consume dairy daily, with product composition influencing over 27% of choices. Interestingly, packaging isn't a significant factor. Most respondents (80.4%) are open to trying new yogurt varieties. Using this data, a new yogurt product was developed, meeting quality standards in terms of stability and sensory appeal. The yogurt-made from 2% fat fresh milk with probiotics, complex vitamins, and a citrus fruit blend-received positive feedback in sensory tests. It was described as a refreshing beverage suitable for hot days. This study highlights the importance of consumer input in dairy product development and the potential for innovation to meet market demands.

引用

页码：793 / 811

页数：19

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