|
|||||
|
|
Assessment of Brazilian consumers' perception about the presence of stabilisers in UHT milk: A study using virtual focus groups |
|
| Authors: | Natália Emmerick de Alcântara Elson Rogério Tavares Filho Tatiana Colombo Pimentel Mônica Marques Pagani Eliane Teixeira Mársico Adriana Cristina de Oliveira Silva Adriano Gomes da Cruz Erick Almeida Esmerino |
| Affiliation: | 1. Department of Food Technology, College of Veterinary, Federal Fluminense University (UFF), Rio de Janeiro, 24220-000 Brazil;2. Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), Rio de Janeiro, 20270-021 Brazil;3. Federal Institute of Education Science and Technology of Paraná (IFPR), Paraná, 87703-536 Brazil;4. Department of Food Technology, Institute of Technology Federal Rural University of Rio de Janeiro (UFRRJ), Rio de Janeiro, 23890-000 Brazil Contribution: Formal analysis, Investigation |
| Abstract: | Several countries use stabilisers in the product to avoid undesirable alterations, such as aggregation/gelation of proteins after thermal processing of UHT milk. Brazilian consumers' perception of these additives was investigated using virtual focus groups. Several relevant factors to the decision of consumers were elicited. The results show that most consumers do not have the habit of reading the UHT milk label and demonstrate a lack of knowledge about using stabilisers in UHT milk, even confusing it with preservatives. It is noted that the dairy sector must improve its communication strategies for UHT milk consumers. |
| Keywords: | Stabiliser-free Clean label Minimal processing UHT milk Preservatives E-focus groups |