Utilising free comments and textual analysis to identify knowledge and acceptance of functional dairy products: A Brazilian perspective-Reference-Cited by-同舟云学术

Utilising free comments and textual analysis to identify knowledge and acceptance of functional dairy products: A Brazilian perspective

Published:2024-08-04 Issue: Volume: Page:
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Freire Carlos Eduardo Cardoso de Aguiar¹^ORCID,Patinho Iliani¹,Gonçalves Samuel Ferreira¹,Cançado Matheus Prudente²,Saldaña Erick³,de Alencar Severino Matias¹,Cesar Aline Silva Mello¹

Affiliation:

1. Department of Food Science and Technology, Luiz de Queiroz College of Agriculture University of Sao Paulo Piracicaba SP 13418‐900 Brazil

2. Financial Department Federal University of Uberlândia Av. Minas Gerais, 2342 – Center CEP: 38440042 Araguari MG Brazil

3. Sensory Analysis and Consumer Study Group, Escuela Profesional de Ingeniería Agroindustrial Universidad Nacional de Moquegua, Prolongaci on Calle Ancash s/n Moquegua 18001 Peru

Abstract

Regular consumption of functional dairy products offers numerous health benefits, such as anti‐inflammatory and antioxidant effects. This study assessed Brazilian consumers' knowledge and barriers to their consumption using the free comment (FC) method and textual analysis. FC identified 462 descriptors from 332 volunteers, including ‘cheese’, ‘dairy’, ‘health’, ‘probiotic’, ‘nutrients’ and ‘benefits’. Textual analysis organised the data, revealing consumers' knowledge and preferences. The analysis highlighted the need for strategies to address barriers to functional dairy product consumption, focusing on sensory preferences and promoting these products among consumers who currently resist them.

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.13126

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