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Authors
Guiné, Raquel
Advisor(s)
Abstract(s)
By-products and residues from dairy industry are rich sources of nutritive components. Since their elimination brings some environmental problems, finding alternatives for their utilization assumes a particular
importance, both from the economic as well as environmental points of view. In view of these challenges, the purpose of the work presented here was to examine the consumers’ acceptance of bakery products
incorporating whey residue, a by-product of the cheese industry. This descriptive cross-sectional study was conducted by questionnaire survey on a non-probabilistic sample composed of 299 participants aged 18 and over. Results showed that 77% of the participants eat bread on a daily basis, mostly at breakfast (65.8%) and preferred freshly baked bread. Most of them opted for bread made with rye flour (53.1%). The choice of bread was influenced by age, education and the practice of balanced diet. As for cookies, they were consumed by 56.5% of the participants on a regular basis, mainly as a snack between meals, 2 or 3 times/week. They favoured simple formulations, without fillings or flavourings. The majority of the respondents seemed to have some knowledge about whey, which was influenced by age, education, following a balanced diet and practicing exercise. Around 41% of the participants admitted they would consume bakery products made with whey residues, mostly due to their additional protein content followed by concerns about the environment and variability in taste. Considering the increasing demand for Serra da Estrela cheese, and consequent increase in by-products, their utilization in food products can be helpful to reduce water and soil pollutants while stimulating local economy.
Description
Keywords
consumers cookies market study product development
Pedagogical Context
Citation
Guiné RPF, Lemos ET (2020) Consuming Habits and Acceptance of New Products Incorporating Dairy By-Products. In Vagin E (Ed.) Consumption and Contamination of Dairy Products. Chapter 4, pp. 61-90, Nova Science Publishers, Inc., USA.
Publisher
Nova Science Publishers, Inc., USA