exploring the optimization model of vietnamese consumers...

1

EXPLORING THE OPTIMIZATION MODEL OF VIETNAMESE CONSUMERS

FOR STERILIZED MILKS

THANH BA Nguyen* a,b , MINH TAM Le,c and DZUNG HOANG NGUYENb

aHoChiMinh City University of Technology, Hochiminh-city (HCMUT)b HoChiMinh University of Industry, Hochiminh-city (HUI)

cFood Industry College of Ho Chi Minh-city, Vietnam (FICH)*Corresponding author: [email protected]

[email protected]

HoChiMinh City, 3-9 August 2009

HoChiMinh City, 3-9 August 2009Food consumer insights in Asia 2

History of Dairy sector in Vietnam

Vietnam has no traditional dairy farming

Only in early years of 20th century, market for dairyproduction has been started to develop since 1990

Recent surveys indicate that today the consumption of freshmilk and dairy products is increasing (USDA, 2007)

Government support: national dairy development plan2001-2010


Vietnam milk production

Slow but steady development Fast development

Source: Agriculture Department (2005), Department of Livestock Production (2006)


Vietnamese consumption

4


Why sterilized milk?

Strawberry sterilised milks- Very popular

Sterilised milk- To keep the milk longer- To use milk product a longer time

Yet consumer motivations for preferring strawberry milk product is not well understood

With a low production


The goal of this study

Evaluate:

(1) the sensory attributes of strawberry sterilised milk,

(2) its physico-chemical parameters,

(3) consumer preference.


Stimuli and methods

• Products:– DutchLady, Vinamilk, Nutifoods, Daisy, Izzi, Milky, and Ancomilk.

• Preparation:– Stored in refrigerated conditions (4 to 5oC);– refrigerator one hour before the experiment and maintained at

room temperature (25oC). – Samples were served in 30 ml white plastic cups coded with

three-digit numbers

Stimili


– Six panellists (4 females and 2males) were screened and trainedunder ISO 13300–1:2006 and ISO5492, 2008 standard.

– During training, panellists tastedproducts and agreed on a list ofattributes, definitions, references,and scale measurements.

– Samples were presented in arandomised balanced block designwithin each session.

Food consumer insights in Asia 8

Stimuli and methods

Descriptive test


• The Color of productsA 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 60r.p.m at ambient temperature

• Total protein contentThe Kiendahj method was used to measure of strawberries

sterilised milks (TCVN 5537:1991)

• Fat contentGravimetric method to was used to determine in milk products

(TCVN 6508:1999)Food consumer insights in Asia 9

Stimuli and methodsGross composition parameters


– 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.


Stimuli and methodsConsumer test


Data analysisAnalysis 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 thedifference between the physico-chemical properties of the milkproducts.

Multiple factor Analysis (MFA)– Consumer data, physio-chemical properties, and sensory

properties were combined using multiple factor analysis (todescribe the relationship between sensory, physio-chemicalproperties, and consumer preferences.


Software R (version 2.8.0)SensomineR and FactomineR packages


Results and discussion

• 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


Physico-chemical properties




Sensory properties



• A significant difference between product preferences (p < .05)• Daisy was the least liked.


Consumer preferences




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)



About 70% of consumers liked - Vinamilk and Izzi

About 60% of consumers - Dutch Lady,

Daisy,Nutifood, and Ancomilk.


50%60%

70%

Consumer preferences

• An optimum productwould be characterisedby

– Pink color,– Strawberry aroma,– Sweetness

Preference mapping



Consumer preferences- PREMAP

Cluster 1(46 consumers)Cluster 2(37 consumers)Cluster 3(28 consumers)Cluster 4(29 consumers)

HoChiMinh City, 3-9 August 2009 Food consumer insights in Asia 18

Relationship between sensory, physico-chemical, and consumer data-MFA


Sweetness ProteinGreasiness

CLUSTER 1,2Strawberry aromaSour flavor Pink colour

CLUSTER 3 CLUSTER 4 FilmOral viscosity


Conclusion

Among the products studied, the preferred product was Vinamilk, which was characterised by strawberry aroma, sweetness, and pink color.

Thirteen sensory properties of strawberry sterilised milk products and their relationships with the physico-chemical properties of these milks

Sensory appeal and health are very important when choosing milk products.


Thank you for your attention!

exploring the optimization model of vietnamese consumers...

Documents