Identifier

etd-11162005-175017

Degree

Master of Science (MS)

Department

School of Nutrition and Food Sciences

Document Type

Thesis

Abstract

As consumers have pursued healthier lifestyles in recent years, consumption of soy foods has risen steadily, encouraged by scientific studies showing health benefits from these products. There is a large market for ice cream in the United States. However, since ice cream contains dairy ingredients, a number of Americans are not able to consume it because of dietary habits due to religious beliefs, lactose intolerance, vegetarianism or other related ideologies. For years, these groups of consumers have been able to substitute ice cream with frozen desserts containing soy protein as a substitute for milk protein, but never in the United States have companies used a mixture of the soy protein with coconut milk in ice cream or frozen dessert formulations. A non-dairy frozen dessert containing coconut milk and soy protein (meeting FDA requirements for health claim) was developed, and two consumer studies were performed to determine sensory attributes critical to consumer acceptance and purchase intent. In the first study (n = 109) three formulations were developed: vanilla (A), peach (B) and strawberry cheesecake (C). Drivers for acceptance and purchase intent were overall liking/flavor/texture, and overall liking/flavor/sweetness, respectively. Appearance and color were important for purchase intent for product C, not for A and B. Flavor choices affected purchase intent; flavor was most critical to purchase intent for product B, not for A. Products A, B, and C had an original purchase intent of 34%, 44%, and 83%, respectively; these figures (except for product B) significantly (prob.<0.05) increased after information about health benefit of soy protein/non-dairy ingredients had been given to consumers. In study two, nine different formulations of the strawberry cheesecake-flavor desserts were developed. Consumers (n = 432) evaluated two of the nine formulations for acceptability of consumer sensory attributes. There were significant differences found among the nine formulations and overall liking, flavor and texture were the attributes responsible for the differences. Overall liking and flavor were the two most important factors in determining both consumer acceptance and purchase intent.

Date

2005

Document Availability at the Time of Submission

Release the entire work immediately for access worldwide.

Committee Chair

Witoon Prinyawiwatkul

Included in

Life Sciences Commons

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