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Advisor(s)
Abstract(s)
The aim of this work was to develop a new food product from a well known product made with olive oil, the vinaigrette, which was innovated through texturing. The main goal was to create an original product that is hoped to fulfil the consumers needs and expectations.
After preparing the product, making chemical analysis, texture profile analysis, sensory analysis and a market research, it was found that the product was very creative and valued. The majority of the potential consumers enquired revealed that the product characteristics are very appealing and these were also valued in sensorial terms by the panellists who tasted the product. Therefore, and in view of the preliminary results, these indicate that this product in its present form could be well accepted by the consumers.
Description
Keywords
vinaigette product development texture sensorial analysis consumer study SWOT analysis
Citation
49. Guiné RPF, Barros A, Queirós A, Pina A, Vale A, Ramoa H, Folha J, Carneiro R. (2013) Development of a Solid Vinaigrette and Product Testing. Journal of Culinary Science & Technology, 11 (3), 259-274.