Journal of Food Technology

Year: 2008
Volume: 6
Issue: 4
Page No. 178 - 184

Identifying Drivers for Consumer Acceptance and Purchase Intent of a Novel Low-Fat Sugar-Free Sherbet Containing Soy Protein

Authors : J. Walker , C.A. Boeneke and W. Prinyawiwatkul

Abstract: Consumer interest in healthy eating and self-medication is exponentially growing. Soy-based products have become increasingly popular and gradually moved into the mainstream market. In this study 12 low-fat sugar-free orange sherbets were formulated with soy protein, SP (3.25, 4.25, 5.25 or 6.25%) and maltodextrin, MD (10, 11 or 12%) in addition to a control (0% SP and 12%MD). Acceptance and purchase intent of these products were evaluated by consumers. Sensory drivers of acceptance and purchase intent of these products were identified. Appearance, texture and overall liking had a significant influence on overall acceptance, while sourness and overall liking significantly affected purchase intent. After the consumer had been informed of the health benefits of soy ingredients in the products, the only significant predictor for purchase intent was overall liking, with the odd ratio (2.134) much lower than that (6.945) obtained before the consumers were informed of the health benefit information. One reason could be the compromise some consumers were willing to make because of the nutritional benefits of soy protein. This compromise resulted in a lower odds ratio for overall liking.

How to cite this article:

J. Walker , C.A. Boeneke and W. Prinyawiwatkul , 2008. Identifying Drivers for Consumer Acceptance and Purchase Intent of a Novel Low-Fat Sugar-Free Sherbet Containing Soy Protein. Journal of Food Technology, 6: 178-184.

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