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2022 (published: 19.12.2022)
Number 4(54)
Home > Issue > Assessment of consumer preferences for freeze-dried yoghurt by the hierarchy analysis method
Krasnova I.S., Nikitina M. A., Semenov G. V.
The purpose of the research was to evaluate the possibility of using the hierarchy analysis method to determinethe preferences for freeze-dried yoghurts among respondents who do not have experience in tasting analysis. Yoghurts were judged on colour, taste, smell, texture, and appearance. The hierarchical structure for the sensory evaluation of fruit yoghurts consisted of two levels. The first level evaluated the importance of each sensory index for the respondent during the tasting. The second level ranked respondents' preferences among the freeze-dried yoghurts under investigation. For each level, the analysis methodology assumed a consistent determinating the weighted average assessment of the respondents’ preferences and the determinating the vectors of their priorities. The hierarchy analysis method showed that the respondents first of all paid attention to the taste, then to the texture and appearance, and least of all focused on the colour and smell of the product. Among all yoghurts, according to the calculations, respondents preferred freeze-dried yoghurt containing 10% of three types of fruit puree. A yoghurt recipe containing three types of puree in an amount of 5% received less preference among the respondents. Recipes of yoghurts containing two types of puree were ranked by the respondents at the last steps of the hierarchy of preferences. Evaluation of the homogeneity and consistency of respondents' opinions showed that the results of the researche were consistent and provided objective information on sensory evaluation. The applied hierarchy analysis method can be recommended for similar sensory researche of food products and for more complex researche on the choice of the most rational properties of the quality of products and their production technologies.
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Keywords: hierarchy analysis method; sensory assessment; freeze-dried yogurts; weighted average preference assessment; priority vector; consumer preferences
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664.8/.9
Assessment of consumer preferences for freeze-dried yoghurt by the hierarchy analysis method
The purpose of the research was to evaluate the possibility of using the hierarchy analysis method to determinethe preferences for freeze-dried yoghurts among respondents who do not have experience in tasting analysis. Yoghurts were judged on colour, taste, smell, texture, and appearance. The hierarchical structure for the sensory evaluation of fruit yoghurts consisted of two levels. The first level evaluated the importance of each sensory index for the respondent during the tasting. The second level ranked respondents' preferences among the freeze-dried yoghurts under investigation. For each level, the analysis methodology assumed a consistent determinating the weighted average assessment of the respondents’ preferences and the determinating the vectors of their priorities. The hierarchy analysis method showed that the respondents first of all paid attention to the taste, then to the texture and appearance, and least of all focused on the colour and smell of the product. Among all yoghurts, according to the calculations, respondents preferred freeze-dried yoghurt containing 10% of three types of fruit puree. A yoghurt recipe containing three types of puree in an amount of 5% received less preference among the respondents. Recipes of yoghurts containing two types of puree were ranked by the respondents at the last steps of the hierarchy of preferences. Evaluation of the homogeneity and consistency of respondents' opinions showed that the results of the researche were consistent and provided objective information on sensory evaluation. The applied hierarchy analysis method can be recommended for similar sensory researche of food products and for more complex researche on the choice of the most rational properties of the quality of products and their production technologies.
Read the full article
Keywords: hierarchy analysis method; sensory assessment; freeze-dried yogurts; weighted average preference assessment; priority vector; consumer preferences
DOI 10.17586/2310-1164-2022-15-4-38-48
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License