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Beverages, Vol. 9, Pages 90: Buffalo Whey-Based Cocoa Beverages with Unconventional Plant-Based Flours: The Effect of Information and Taste on Consumer Perception
Beverages doi: 10.3390/beverages9040090
Authors: Madian Johel Galo Salgado Iuri Lima dos Santos Rosario Arlen Carvalho de Oliveira Almeida Bruna Samara dos Santos Rekowsky Uiara Moreira Paim Deborah Murowaniecki Otero Maria Eugênia de Oliveira Mamede Marion Pereira da Costa
This study aimed to evaluate the addition of açaí, beetroot, and hibiscus flour on the sensory characteristics of a buffalo whey-based cocoa beverage and, second, to consider if health and sustainability claims could enhance consumer acceptance and purchase intention for the buffalo whey-based cocoa beverage. In this sense, five treatments were elaborated; BCC, the control with a commercial beverage formulation; BCE, the experimental control; BFA, with the addition of açaí flour; BFB, with added beetroot flour; and BFH, with the addition of hibiscus flour. The experiment was divided into two stages: In the first, the beverages were submitted to sensory analyses of acceptance (nine-point hedonic scale), purchase intention and just-about-right (five points), and check-all-that-apply (CATA). In the second stage, the beverages with the highest and lowest acceptance rates were taken, and they were subjected to the effect of sustainability and health information on consumer acceptance, purchase intention, and the CATA test using terms referring to emotions and feelings. The addition of flours decreased the beverage acceptance rate compared to the BCC treatment. The treatments were penalized in aroma and sweet taste. There was no effect on the type of information received by the consumer. Probably, the addition of high cocoa percentages can negatively affect the acceptance of products, as well as the use of flour with bitter flavors, due to the greater acceptance of sweeter products.
