scholarly journals Conjoint Analysis for Optimizing the Level of Ingredients in Millet and Pulse based Ready-To-Eat (RTE) Extruded Product

2021 ◽  
Vol 108 (december) ◽  
Author(s):  
Selvaprakash N ◽  
◽  
Geetha P ◽  
Ayyavoo Preamnath Manoharan ◽  
Sudha K ◽  
...  
Keyword(s):  
Conjoint Analysis ◽  
Raw Material ◽  
Relative Importance ◽  
Statistical Tool ◽  
Barnyard Millet ◽  
Multivariate Technique ◽  
Utility Estimate ◽  
Extruded Product ◽  
Extruded Products ◽  
Hedonic Scale

The present study was performed using conjoint analysis for optimizing the ingredients level in the development of millet and pulse-based Ready-To-Eat (RTE) extruded products. Conjoint analysis is a multivariate technique used to understand the preference of the product by the consumer, and it is helpful to formulate the prediction about the different ingredient levels in the product. Also, it is called “Trade-off analysis”. The experimental design of treatments with several card ID lists about 9 numbers with different levels of ingredients used for developing the extruded product. The primary level of raw material was barnyard millet (Echinochloa esculenta) (40 %, 50 %, 60 %), chickpea (Cicer arietinum) (10 %, 20%, 30%) and Maize Zea mays (40 %, 50%, 60%). These principle levels of ingredients give more combinations so sensory panel members may give irresponsible and inappropriate results. The statistical tool conjoint analysis will reduce the number of treatments for optimizing the product. The selection of ingredients level in the development of millet and pulse based RTE extruded products was based on relative importance and utility estimate of quality attributes, which was given by conjoint analysis software program through panelist rank for sensory attributes using of 9 point hedonic scale. Hence, the ingredients combinations were found to be barnyard millet (60%), chickpea (20 %), and Maize (40 %). These combinations were optimized based on their higher level of relative importance and utility estimate.

scholarly journals Conjoint Analysis for Selecting the Ingredients Levels of Fortified Beverage

2021 ◽  
Vol 10 (9) ◽  
pp. 146-151
Author(s):  
R. Navarasam Ayyavoo Preamnath Manoharan ◽  
V. Appa Rao T. R. Pugazhenthi ◽  
A. Serma Saravana Pandian
Keyword(s):  
Conjoint Analysis ◽  
Research Paper ◽  
Relative Importance ◽  
Trade Off ◽  
Multivariate Technique ◽  
Fortified Beverage ◽  
Utility Estimation ◽  
Product Concepts

This research paper concentrated on the “Conjoint Analysis for Selecting the Ingredients Levels of Fortified Beverage”. Conjoint analysis is a multivariate technique used specifically to understand how consumers develop preferences for products or services and to formulate predictions about ingredients levels towards product concepts and it is also called as trade-off analysis. The fortified beverage was prepared with various levels of ingredients such as Carrot (5%, 10% and 15%), Moringa (5%,10% and 15%), Mushroom (3%,6% and 9%), Dates (1%,2% and 3%) and Seaweed (1%,2% and 3%). Since, this large number of combinations led to non-responsible of consumers and improper results may be obtained. Hence, the conjoint analysis for selecting the best ingredient levels of ideal fortified beverage is based on the utility estimation and relative importance of attributes and was found that it should have the following attributes combination: Carrot – 15 per cent, Mushroom – 6 Per cent, Moringa – 5 per cent, Dates – 2 per cent and Sea Weed – 1 per cent.

scholarly journals Which cues cause consumers to perceive brands as more global? A conjoint analysis

2015 ◽  
Vol 32 (6) ◽  
pp. 606-626 ◽  
Author(s):  
Sarah De Meulenaer ◽  
Nathalie Dens ◽  
Patrick De Pelsmacker
Keyword(s):  
Cluster Analysis ◽  
Conjoint Analysis ◽  
Consumer Culture ◽  
Design Methodology ◽  
Product Category ◽  
Relative Importance ◽  
Brand Name ◽  
High Involvement ◽  
Content Type ◽  
Practical Implications

Purpose – The purpose of this paper is to investigate how the globalization (vs localization) of different cues (advertising copy, brand name, spokesperson, brand logo) influences consumers’ perceived brand globalness. Design/methodology/approach – The authors conducted conjoint analyses for two products differing in product category involvement (chocolates vs computer) with 200 consumers from the Netherlands. Additionally, based on cluster analysis, the authors divide respondents into two groups: local vs global consumer culture individuals, and the authors compare the results of the conjoint analysis for these two clusters. Findings – Advertising copy is most important in determining perceived brand globalness. The spokesperson and the brand logo determine perceived brand globalness more strongly for a low-involvement product, whereas the brand name is more important for a high-involvement product. Further, the spokesperson and the brand logo are relatively more important for global consumer culture individuals, while local consumer culture individuals find the brand name and advertising copy relatively more important. Practical implications – The most important cue to position a brand as global is the advertising copy. Brand managers of a low-involvement product and/or targeting global-minded consumers should concentrate on the spokesperson and the brand logo to position their brand. Managers of a high-involvement product and/or targeting local-minded people should focus on the brand name. Originality/value – While a number of researchers have emphasized the importance of perceived brand globalness for international consumer behavior, the present study is the first to the authors’ knowledge to investigate the relative importance of different cues in creating perceptions of brand globalness.

Formulation and evaluation of gluten-free cookies from rice and green banana flour

2021 ◽  
Vol 11 (2) ◽  
pp. 720-726
Author(s):  
Maria Yarla parente ◽  
FABIANA LINHARES ◽  
RENATA ALBUQUERQUE COSTA ◽  
MÁRCIA FACUNDO ARAGÃO
Keyword(s):  
Chemical Composition ◽  
Purchase Intention ◽  
Rice Flour ◽  
Raw Material ◽  
Gluten Free ◽  
Autoimmune Pathology ◽  
Nutritional Characteristics ◽  
Banana Flour ◽  
Hedonic Scale ◽  
Green Banana

Celiac disease (CD) is defined as an autoimmune pathology mediated by specific antibodies and is associated with genetic factors, which causes an inflammatory process of the intestinal mucosa in response to gluten ingestion. A study was conducted to evaluate some gluten-free cookie formulations using rice and green banana flour as raw material, and to evaluate the acceptance and chemical composition of the cookies elaborated. Three different cookie formulations were prepared to contain 100% rice flour, 50% rice flour and 50% green banana flour and 100% green banana flour. The following sensory attributes were evaluated: crispness, flavor, and overall impression, using the 9-point hedonic scale and purchase intention using the 5-point structured scale, to check the acceptance of cookies. The chemical composition of the formulation most accepted by sensory analysis was quantified. Sensory evaluation showed that all cookie formulations were accepted; however, the increase of the green banana flour content has resulted in lower acceptance, which may be due to the slightly bitter flavor that green banana flour gives the product. The most accepted cookie formulation had 15.78% protein, 0.80% ash, 4.31% moisture content, 12.35% lipid, and 66.77% carbohydrate. These nutritional characteristics are following Brazilian legislation. Therefore, all cookie formulations have marketing potential, which is very important, especially for people with gluten sensitivity.

scholarly journals Utilization of Food Processing By-products in Extrusion Processing: A Review

2021 ◽  
Vol 4 ◽  
Author(s):  
Debomitra Dey ◽  
Jana K. Richter ◽  
Pichmony Ek ◽  
Bon-Jae Gu ◽  
Girish M. Ganjyal
Keyword(s):  
Functional Properties ◽  
Low Cost ◽  
Value Added ◽  
Raw Material ◽  
Practical Applications ◽  
Extrusion Processing ◽  
High Production Rate ◽  
Wide Range ◽  
Extruded Products ◽  
By Products

The processing of agricultural products into value-added food products yields numerous by-products or waste streams such as pomace (fruit and vegetable processing), hull/bran (grain milling), meal/cake (oil extraction), bagasse (sugar processing), brewer's spent grain (brewing), cottonseed meal (cotton processing), among others. In the past, significant work in exploring the possibility of the utilization of these by-products has been performed. Most by-products are highly nutritious and can be excellent low-cost sources of dietary fiber, proteins, and bioactive compounds such as polyphenols, antioxidants, and vitamins. The amount of energy utilized for the disposal of these materials is far less than the energy required for the purification of these materials for valorization. Thus, in many cases, these materials go to waste or landfill. Studies have been conducted to incorporate the by-products into different foods in order to promote their utilization and tackle their environmental impacts. Extrusion processing can be an excellent avenue for the utilization of these by-products in foods. Extrusion is a widely used thermo-mechanical process due to its versatility, flexibility, high production rate, low cost, and energy efficiency. Extruded products such as direct-expanded products, breakfast cereals, and pasta have been developed by researchers using agricultural by-products. The different by-products have a wide range of characteristics in terms of chemical composition and functional properties, affecting the final products in extrusion processing. For the practical applications of these by-products in extrusion, it is crucial to understand their impacts on the qualities of raw material blends and extruded products. This review summarizes the general differences in the properties of food by-products from different sources (proximate compositions, physicochemical properties, and functional properties) and how these properties and the extrusion processing conditions influence the product characteristics. The discussion of the by-product properties and their impacts on the extrudates and their nutritional profile can be useful for food manufacturers and researchers to expand their applications. The gaps in the literature have been highlighted for further research and better utilization of by-products with extrusion processing.

scholarly journals PREFERENSI KONSUMEN SAGU DI KOTA KENDARI

2018 ◽  
Vol 3 (1) ◽  
Author(s):  
Helviani Helviani ◽  
Sitti Aida Adha Taridala ◽  
Azhar Bafadal ◽  
Budiyanto Budiyanto
Keyword(s):  
Consumer Behavior ◽  
Customer Satisfaction ◽  
Conjoint Analysis ◽  
Consumer Satisfaction ◽  
Consumer Preferences ◽  
Consumer Preference ◽  
Raw Material ◽  
Market Demand ◽  
Satisfaction Index ◽  
Main Thing

Sago is a potential source of food with high calories and carbohydrates (rice equivalent). Sago consumer preferences can provide important information in making marketing strategy sago, and also is one of the indicators of market demand for the products of sago. The purpose of this study were to understand the srage of the purchase decision process undertaken by consumers of sago; analyze the level of customer satisfaction with sago attributes associated from sago; and analyze the consumer preference for various atrributes inherent in sago. The study was conducted in Kendari, Southeast Sulawesi Province. Respondents were all members of a population of 21 respondents consisting of 15 restaurant owners who provide meals made from sago and 6 owners agro-industry made from raw sago. The study used Engel Model Analysis, Costumer Satisfaction Index (CSI) Analysis, and Conjoint Analysis. The results of the analysis gives an overview of some consumer behavior based on the decision-making process shows that the benefits sought in the purchase buy sago sago is as a raw material to be processed into a menu of traditional food and traditional cakes Kendari. Color sago is the main thing, which will be seen and considered by consumers to make purchases between and will buy sago in traditional markets as close to the place of business. The level of consumer satisfaction in this study were satisfied with the preference category that consumers like sago with normal color (pure white), normal scent (odorless), low prices and package sizes are 20 kg. The resulting combination of sago four attributes (color, flavor, price and package sizes) is acceptable to describe consumers' desire sago in Kendari. Keywords: consumer behavior; sago; Engel Model; Customer Satisfaction Index (CSI); conjoint analysis

scholarly journals Sensory acceptance and physico-chemical composition of mixed minas frescal cheese

2020 ◽  
Vol 36 (6) ◽  
Author(s):  
Bruna Samara dos Santos Rekowsky ◽  
Géssica Cordeiro de Araújo ◽  
Nelson de Carvalho Delfino ◽  
Marion Pereira da Costa ◽  
Thadeu Mariniello Silva
Keyword(s):  
Dry Matter ◽  
Bovine Milk ◽  
Buffalo Milk ◽  
Raw Material ◽  
Cow Milk ◽  
Consumer Market ◽  
Total Solids ◽  
Physico Chemical ◽  
Hedonic Scale ◽  
Milk Mixture

Buffalo milk presents higher proteins and lipids concentration than cow milk, which provides a better yield in cheese-making production and products with considerable sensory approval. However, buffalo milk is not regularly available throughout the year due to different handling conditions. Thus, to guarantee the supply of buffalo milk dairy products during the year, the addition of bovine milk is an alternative. Therefore, this study aimed to test the effect of a buffalo and bovine milk mixture for the Minas Frescal cheese elaboration by physico-chemical, sensory analysis and obtaining yield. The raw material was analysed for the parameters of acidity, density, fat, total solids and solid-not-fat. There were 3 Minas Frescal cheeses elaborated from 3 formulations: 100% buffalo milk, 100% bovine milk and the mixture of 50% of each milk. The cheeses were submitted to the Gravimetric and Gerber methods to obtain values of moisture and fat, as well as to obtain, indirectly, fat in dry matter. For bovine and buffalo milk, the parameters evaluated (acidity, density, fat, total solids and solids-not-fat) complied with Brazilian legislation and parameters described in the literature. For the bovine, mixed and buffalo fresh cheeses, values were obtained, respectively, for moisture (74.04, 60.93 and 63.61), fat in dry matter (44.35, 42.23 and 46.03) and cheese yield (27, 20.8 and 24.2), indicating a higher yield for the bovine Minas Frescal cheese and higher fat content for the buffalo cheese. The overall acceptance of the mixed Minas Frescal cheese was significantly superior to the bovine and buffalo cheese. The parameters of colour, appearance, texture, flavour and overall acceptance were above 8 points in the hedonic scale (‘moderately liked’ to ‘extremely liked’), and the aroma attribute scored was above 7 (‘I enjoyed regularly’ to ‘moderately liked’). Therefore, the elaboration of Minas Frescal cheese from the mixture of 2 matrices (buffalo and bovine milk) demonstrated technological viability with the potential to meet the demands of the consumer market.

scholarly journals Cereal bar with cassava bagasse: chemical composition and sensory acceptance

2016 ◽  
Vol 7 (2) ◽  
pp. 42
Author(s):  
Aparecida De Fátima Oliveira Silva ◽  
Leila Maria Girondi ◽  
Suellen Jensen Klososki ◽  
Tatiana Colombo Pimentel ◽  
Carlos Eduardo Barão
Keyword(s):  
Chemical Composition ◽  
Low Cost ◽  
Good Alternative ◽  
Production Costs ◽  
Raw Material ◽  
Brazil Nuts ◽  
Sensory Acceptance ◽  
Cassava Bagasse ◽  
Hedonic Scale ◽  
Cereal Bars

Cassava bagasse, regarded as an agricultural residue can be used as raw material in the development of new products. Cereal bars are foods that have increasingly gained consumers because of the practical use. The objective of this study was to evaluate the effect of adding cassava bagasse (0, 8 and 25%) on the chemical composition and sensory acceptance of coconut cereal bars with Brazil nuts. Cereal bars with cassava bagasse had higher moisture, protein and carbohydrates (fiber) contents than cereal bars without bagasse, lower ash contents and similar fat content. The addition of cassava bagasse caused a decrease in the acceptance of the cereal bars only in the concentration of 25%, however, the products had hedonic values greater than 7 in a 9-point hedonic scale and acceptability indices higher than 80%, indicating that consumers moderately liked them. It can be concluded that the use of up to 25% cassava bagasse in the cereal bar formulation yields products with improved nutritional value and appropriated consumer acceptance. The addition of cassava bagasse to food products is a good alternative in the use of this byproduct, due to the sensory characteristics of the obtained products and the reduction of production costs, because the cassava bagasse has low cost and increases the production yield.

scholarly journals Which cues influence the perceived usefulness and credibility of an online review? A conjoint analysis

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Ana Isabel Lopes ◽  
Nathalie Dens ◽  
Patrick De Pelsmacker ◽  
Freya De Keyzer
Keyword(s):  
Conjoint Analysis ◽  
Product Category ◽  
Online Reviews ◽  
Perceived Usefulness ◽  
Online Review ◽  
Large Set ◽  
Relative Importance ◽  
Writing Quality ◽  
Content Type ◽  
Argument Strength

PurposeThis study aims to assess the relative importance of the argument strength, argument sidedness, writing quality, number of arguments, rated review usefulness, summary review rating and number of reviews in determining the perceived usefulness and credibility of an online review. Additionally, the authors use insights from the elaboration likelihood model (ELM) to explore the effect of consumers' product category involvement on the cues' relative importance.Design/methodology/approachA conjoint analysis (N = 287) is used to study the relative importance of the seven previously mentioned attributes. A balanced orthogonal design generated eight cards that correspond to individual reviews. Respondents scored all eight cards in a random order for perceived usefulness and credibility.FindingsOverall, argument strength is the most important cue, while summary review rating and the number of reviews are the least important for perceived review usefulness and credibility. The number of arguments is more important for people who are more highly involved with the product, while writing quality and rated review usefulness are relatively more important for the low-involvement group.Originality/valueThis study provides a comprehensive test of how consumers perceive online reviews, as it the first to the authors’ knowledge to simultaneously investigate a large set of cues using conjoint analysis. This method allows for the implicit valuation (utility) of the individual cues, revealing the cues' relative importance, in a setting that comes close to a real-life context. Besides, insights of the ELM are used to understand how the relative importance of cues differs depending on the level of review readers' product category involvement.

scholarly journals IDENTIFIKASI KEPENTINGAN RELATIF KONSUMEN TERHADAP ROBOT REHABILITASI PASIEN PASCA STROKE DENGAN MENGGUNAKAN CONJOINT ANALYSIS

2017 ◽  
Vol 12 (1) ◽  
pp. 35
Author(s):  
Hasan Mastrisiswadi ◽  
Herianto Herianto
Keyword(s):  
Developing Country ◽  
Conjoint Analysis ◽  
Stroke Rehabilitation ◽  
Rehabilitation Robot ◽  
Relative Importance ◽  
Trade Off ◽  
Post Stroke ◽  
Trade Offs ◽  
The World

Robot rehabilitasi pasien pasca stroke saat ini telah dikembangkan oleh negara-negara maju di dunia, tidak terkecuali Indonesia meskipun sebagai negara berkembang. Salah satu pengembang robot rehabilitasi pasien pasca stroke itu berada di Universitas Gadjah Mada yang telah melakukan penelitian beberapa tahun ini. Penelitian ini bertujuan untuk mengidentifikasi kepentingan relatif konsumen terhadap robot rehabilitasi pasien pasca stroke untuk kemudian digunakan sebagai bahan masukan dalam pengembangan robot selanjutnya. Metode yang digunakan dalam penelitian ini adalah Conjoint Analysis. Metode ini memiliki keunggulan dalam menganalisis trade off antar atribut. Dari hasil pengolahan Conjoint Analysis dengan bantuan program SPSS, dapat diketahui bahwa kebutuhan konsumen paling tinggi terhadap robot rehabilitasi pasien stroke adalah  dapat dipasangkan ke tangan pasien dengan mudah, baru setelah itu kemampuannya untuk dipakai di kedua tangan (kanan dan kiri) dan material yang digunakan dalam pembuatan robot haruslah aman bagi pasien.AbstractPost-stroke rehabilitation robot has been developed in the world, including Indonesia as a developing country. One of this robot developers is Universitas Gadjah Mada who has conducted research for post stroke rehabilitation robot in recent years. This study aims to identify the consumer’s relative importance of the  post-stroke rehabilitation robot that can be used for the next robot development. The method used in this study is Conjoint Analysis. This method has the advantage in analyzing trade-offs between attributes. From this research, we have known that the highest rank of the robot consumer needs are: can be attached to the patient's hand with ease, the ability to be used in both hands (right and left) and the movement of the robot which can be varied according to the needs of the patient.

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