Carlos Eduardo Cardoso de Aguiar Freire, Iliani Patinho, Samuel Ferreira Gonçalves, Matheus Prudente Cançado, Erick Saldaña, Severino Matias de Alencar, Aline Silva Mello Cesar
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Utilising free comments and textual analysis to identify knowledge and acceptance of functional dairy products: A Brazilian perspective
Regular consumption of functional dairy products offers numerous health benefits, such as anti‐inflammatory and antioxidant effects. This study assessed Brazilian consumers' knowledge and barriers to their consumption using the free comment (FC) method and textual analysis. FC identified 462 descriptors from 332 volunteers, including ‘cheese’, ‘dairy’, ‘health’, ‘probiotic’, ‘nutrients’ and ‘benefits’. Textual analysis organised the data, revealing consumers' knowledge and preferences. The analysis highlighted the need for strategies to address barriers to functional dairy product consumption, focusing on sensory preferences and promoting these products among consumers who currently resist them.
期刊介绍：
The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope.
Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.
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