Using the hedonic thresholds methodology and affective sensory methods to develop beet‐flavored smoothie yogurt

Abstract

AbstractWe aimed to develop a beet‐flavored smoothie yogurt by applying methodologies such as the hedonic thresholds, acceptance and purchase intent tests, and by studying the effect of information on consumer evaluation of the product, in order to establish the maximum concentration of beet to be added to the smoothie yogurt. We also studied its proximal composition and shelf life. To determine the compromised acceptance threshold (CAT) and hedonic rejection threshold (HRT), consumers were divided into “like beet” (LB) and “do not like beet” (NLB). CAT = 6.71% and HRT = 20.14% beet addition were found for LB, and CAT = 7.15% and HRT = 10.27% for NLB. The smoothie yogurt with 6.71% beet was chosen as the final formulation. It presented more crude fiber and carbohydrates, and less protein than 0% beet smoothie yogurt (p ≤ .05). It reached 40 days of storage and flavor, and the overall impression had higher acceptance at this storage time. The information about beet smoothie yogurt had a positive influence on the acceptance and purchase intent.Practical ApplicationsThe forms of industrialization of red beet (Beta vulgaris L. ssp. esculenta var. rubra) are scarce, hindering its consumption and the use of the production surplus. In this work, we applied methodologies such as the hedonic thresholds, acceptance and purchase intent tests, among others, and it was possible to develop a beet‐flavored smoothie yogurt. Including beet as an ingredient is considered interesting because of its functional properties and colorant capacity. Although beet might divide opinions for its flavor and acceptance, this article shows that it can be used differently and is a potential ingredient in smoothie yogurt production, which implies greater use of such vegetables in industry.