Abstract
Consumer preferences refer to the subjective assessments of products and services expressed by individuals. The objective of this investigation aims to examine the preferences of consumers regarding dahi, followed by the development of a corresponding product. The initial phase of the experimental design involves understanding the interests of consumers and the variables that influence their purchasing intentions through the administration of a questionnaire. The subsequent phase entails the development of dahi in accordance with consumer preferences, followed by an assessment of its nutritional value, sensory acceptability, and storage study. Subsequently, a significant proportion of consumers (91%) expressed an interest for the introduction of a pineapple-flavour (61.5%) spoon-able dahi (77%) containing natural sugar (65%) and packaged in a cup (71.5%) within the market. To adjust the sweetness intensity of monk fruit, a series of preliminary experiments were carried out to regulate the concentration to a level that can be considered sensory acceptable, specifically 05 g/100 ml. Afterwards, dahi was prepared by altering the concentration of FPP (freeze-dried pine-apple pomace powder) within the range of 0.5 to 2.5 g/100 ml. Prepared dahi were further subjected to sensory evaluation and storage study. Based on the obtained results and sensory analyst feedback, we conclude that the dahi formulation TPM2 exhibits considerable organoleptic acceptance and also has the potential for industrial-scale production to cater wider consumer demands.
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Data availability
The data generated during this study and supporting this study are included in this article. The dataset analyzed during the current study is available from the corresponding author on a reasonable request.
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Not Applicable.
Abbreviations
- PPP:
-
Pine-apple pomace powder
- MFE:
-
Monk fruit extract
- PCA:
-
Principal Component Analysis
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Acknowledgements
We all thankful to all the participants involved in the study, and the support provided by MMICT&BM(HM), Maharishi Markandeshwar (Deemed to be University), Haryana is thankfully acknowledge.
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R.M and S.K. conceived and designed the experiments. S.G and R.K. performed the experiments; R.M. has contributed to data analysis and interpretation. H.K and S.K analyzed the data and wrote the paper. All authors read and approved the final manuscript.
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There are no conflicts to declare. The authors declare that they have no conflict of interest and no competing financial interest. A patent application with application number 202311051696 and the title “A method and process of making consumer-oriented “Dahi” using pineapple pomace and monk-fruit as a sweetener” has been published by the Indian Patent Office.
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Gumber, S., Kumar, S., Kaushik, R. et al. Understanding consumer preferences to develop dahi using pineapple pomace powder and monk-fruit extract. J Food Sci Technol (2024). https://doi.org/10.1007/s13197-023-05919-5
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DOI: https://doi.org/10.1007/s13197-023-05919-5