EXPLORING THE OPTIMIZATION MODEL OF VIETNAMESE CONSUMERS FOR STERILIZED MILKS

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EXPLORING THE OPTIMIZATION MODEL OF VIETNAMESE CONSUMERS FOR STERILIZED MILKS THANH BA Nguyen* a,b, MINH TAM Le, c and DZUNG HOANG NGUYEN b a HoChiMinh City University of Technology,

1 EXPLORING THE OPTIMIZATION MODEL OF VIETNAMESE CONSUMERS FOR STERILIZED MILKS THANH BA Nguyen* a,b, MINH TAM Le, c and DZUNG HOANG NGUYEN b a HoChiMinh City University of Technology, Hochiminh-city (HCMUT) b HoChiMinh University of Industry, Hochiminh-city (HUI) c Food Industry College of Ho Chi Minh-city, Vietnam (FICH) *Corresponding author: thanhngba@foodtech.edu.vn thanhngba@gmail.com 1

2 History of Dairy sector in Vietnam Vietnam has no traditional dairy farming Only in early years of 20th century, market for dairy production has been started to develop since 1990 Recent surveys indicate that today the consumption of fresh milk and dairy products is increasing (USDA, 2007) Government support: national dairy development plan Food consumer insights in Asia 2

3 Vietnam milk production Slow but steady development Fast development Source: Agriculture Department (2005), Department of Livestock Production (2006) Food consumer insights in Asia 3

4 Vietnamese consumption 4

use milk product a longer time Strawberry sterilised milks - Very

5 Why sterilized milk? With a low production Sterilised milk - To keep the milk longer - To use milk product a longer time Strawberry sterilised milks - Very popular Yet consumer motivations for preferring strawberry milk product is not well understood Food consumer insights in Asia 5

6 The goal of this study Evaluate: (1) the sensory attributes of strawberry sterilised milk, (2) its physico-chemical parameters, (3) consumer preference. Food consumer insights in Asia 6

Preparation: Stored in refrigerated conditions (4 to 5 o C); refrigerator one hour before

7 Stimuli and methods Stimili Products: DutchLady, Vinamilk, Nutifoods, Daisy, Izzi, Milky, and Ancomilk. Preparation: Stored in refrigerated conditions (4 to 5 o C); refrigerator one hour before the experiment and maintained at room temperature (25 o C). Samples were served in 30 ml white plastic cups coded with three-digit numbers Food consumer insights in Asia 7

Descriptive test Stimuli and methods Six panellists (4 females and

of attributes, definitions, references, and scale measurements.

8 Descriptive test Stimuli and methods Six panellists (4 females and 2 males) were screened and trained under ISO :2006 and ISO 5492, 2008 standard. During training, panellists tasted products and agreed on a list of attributes, definitions, references, and scale measurements. Samples were presented in a randomised balanced block design within each session. Food consumer insights in Asia 8

9 The Color of products A Konica Minolta CR-410 colormeter using color scale CIE L*a*b (Gámbaro, Ares, Giménez, & Pahor, 2007). The apparent viscosity of products A Brookfield VI rotary viscometer (Brookfield Engineering Laboratories Inc., Stoughton, MA); using spindle no. 1 at 60 r.p.m at ambient temperature Total protein content The Kiendahj method was used to measure of strawberries sterilised milks (TCVN 5537:1991) Fat content Stimuli and methods Gross composition parameters Gravimetric method to was used to determine in milk products (TCVN 6508:1999) Food consumer insights in Asia 9

10 Stimuli and methods Consumer test 140 consumers Hochiminh City (Vietnam) Age: 18 and 65 year old Their distribution roughly matched the Vietnamese population age distribution, Balance gender The overall liking 7-point scales, Random orders, A small questionnaire on their food habits and preferences for dairy products. Food consumer insights in Asia 10

11 Data analysis Analysis of Variance (ANOVA) Descriptive test data were analysed Preference mapping (PREFMAP) To combine sensory properties and consumer data to explore consumer-preferences. ANOVA was also used to analyse the difference between the physico-chemical properties of the milk products. Multiple factor Analysis (MFA) Consumer data, physio-chemical properties, and sensory properties were combined using multiple factor analysis (to describe the relationship between sensory, physio-chemical properties, and consumer preferences. Software R (version 2.8.0) SensomineR and FactomineR packages Food consumer insights in Asia 11

12 Results and discussion Physico-chemical properties Ancomilk and Izzi have high fat content Milky, Nutifood, Daisy, and Dutchlady which all have a low fat content Total protein amount are the same Nutifood has the highest viscosity Food consumer insights in Asia 12

13 Sensory properties Results and discussion Food consumer insights in Asia 13

14 Results and discussion Consumer preferences A significant difference between product preferences (p <.05) Daisy was the least liked. Food consumer insights in Asia 14

15 Results and discussion Consumer preferences, food habits 87% of the consumers drink milk, at least 1 to 3 times per week. Vinamilk and Dutch Lady are the most familiar products (90%consumers) Food consumer insights in Asia 15

Results and discussion Preference mapping Consumer preferences About 70% of consumers liked - Vinamilk and Izzi 60% 50% About 60% of consumers - Dutch

16 Results and discussion Preference mapping Consumer preferences About 70% of consumers liked - Vinamilk and Izzi 60% 50% About 60% of consumers - Dutch Lady, Daisy,Nutifood, and Ancomilk. 70% An optimum product would be characterised by Pink color, Strawberry aroma, Sweetness Food consumer insights in Asia 16

17 Results and discussion Consumer preferences- PREMAP Cluster 1 (46 consumers) Cluster 2 (37 consumers) Cluster 3 (28 consumers) Cluster 4 (29 consumers) Food consumer insights in Asia 17

18 Results and discussion Relationship between sensory, physico-chemical, and consumer data-mfa CLUSTER 1,2 Sweetness Protein Greasiness CLUSTER 3 Strawberry aroma Sour flavor CLUSTER 4 Pink colour Food consumer insights in Asia Film Oral viscosity 18

19 Conclusion Thirteen sensory properties of strawberry sterilised milk products and their relationships with the physicochemical properties of these milks Among the products studied, the preferred product was Vinamilk, which was characterised by strawberry aroma, sweetness, and pink color. Sensory appeal and health are very important when choosing milk products. Food consumer insights in Asia 19

20 Thank you for your attention! Food consumer insights in Asia 20

COMPARISON OF THREE METHODOLOGIES TO IDENTIFY DRIVERS OF LIKING OF MILK DESSERTS

COMPARISON OF THREE METHODOLOGIES TO IDENTIFY DRIVERS OF LIKING OF MILK DESSERTS Gastón Ares, Cecilia Barreiro, Ana Giménez, Adriana Gámbaro Sensory Evaluation Food Science and Technology Department School