Probiotic fermented milks: Children’s emotional responses using a product-specific emoji list
[Display omitted] •A specific-emoji list for children’s emotional responses was developed and validated.•The acceptance scores were highly correlated with the emotional feelings.•The emoji helped to discriminate fermented milks with similar overall acceptance.•Probiotic strain impact on the sensory...
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| Published in: | Food research international Vol. 143; p. 110269 |
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| Main Authors: | , , , , , , , , |
| Format: | Journal Article |
| Language: | English |
| Published: |
Canada
Elsevier Ltd
01-05-2021
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| Subjects: | |
| Online Access: | Get full text |
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| Summary: | [Display omitted]
•A specific-emoji list for children’s emotional responses was developed and validated.•The acceptance scores were highly correlated with the emotional feelings.•The emoji helped to discriminate fermented milks with similar overall acceptance.•Probiotic strain impact on the sensory characteristics of fermented milks.•Emoji list provides relevant information about children food choices.
This study aimed to develop and validate a product-specific emoji list and use this list to analyse children’s emotional responses associated with the consumption of probiotic fermented milks prepared with different probiotic strains. Furthermore, the overall liking of the products was studied during a sensory test. Six formulations were studied: Bifidobacterium BB12 (BB), Lactobacillus acidophilus L3 (LA3), Lactobacillus acidophilus LA 05 (LA5), Lactobacillus delbrueckii subsp. lactis (LL), Lacticaseibacillus casei 01 (LC), and Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (CONV). A total of 132 children (7–14 years old) participated in two study phases: development (n = 32) and validation (n = 100) of the list. Fifteen emoji were selected to be included in the product-specific list, which had a high frequency of citations in the first phase. The formulations with the highest overall liking (LL, BB, LC and CONV) were correlated with positive emoji, while the least-liked formulations (LA3 and LA5) were associated with negative emoji. Furthermore, the utilisation of emoji enabled the differentiation among formulations with similar overall liking. Therefore, this study developed and validated an emoji list to be used in the evaluation of fermented milks by children. The results suggest that the type of probiotic culture impacted the sensory characteristics of fermented milks, supporting the use of Bifidobacterium, L. lactis or L. casei in these products. |
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| Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
| ISSN: | 0963-9969 1873-7145 |
| DOI: | 10.1016/j.foodres.2021.110269 |