Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2023 Dec 29;13(1):116.
doi: 10.3390/foods13010116.

Consumer Acceptance Studies of Margarine to Guide Product Development in the Food Industry

Helena Maria Andre Bolini  1 , Alessandra Cazelatto Medeiros  1 , Cecília Teresa Muniz Pereira  1 , Francisco Carraro  1 , Pedro Pio Campregher Augusto  1 , Flavio Cardello  1 , Rafael Sousa Lima  1
Affiliations

Consumer Acceptance Studies of Margarine to Guide Product Development in the Food Industry

Helena Maria Andre Bolini et al. Foods. .

Abstract

Margarine exhibits significant variations in composition, allowing it to cater to diverse consumer segments. This study aimed to characterize the physical and sensory attributes of margarine samples available in the Brazilian market. Twelve commercial samples from six different brands, encompassing 30% to 80% of lipid contents, were subjected to instrumental texture analysis and affective assessment. A total of 112 consumers participated in acceptance tests and Check-All-That-Apply (CATA) evaluations, while another group of 62 subjects performed Projective Mapping. Samples with lipid percentages exceeding 70% achieved the highest average acceptance scores for taste and overall impression. The brand with the lowest lipid content (30%) exhibited a stronger association with negative attributes, including rancid flavor and aroma, bitterness, and metallic flavor, resulting in lower average scores for aroma, flavor, texture, and overall impression. However, these scores were not statistically different from samples with 50% and 60% lipid content. Reducing lipid levels in fat-based products such as margarine poses a challenge to food manufacturers, as consumers generally perceive higher lipid percentages as indicative of superior flavor quality.

Keywords: consumer acceptance; margarine; projective map; texture.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Histogram of purchase intention for margarine samples.
Figure 2
Figure 2
Principal Coordinates Analysis of CATA. Red bullets are the CATA descriptors, and blue bullets are the samples.
Figure 3
Figure 3
(a) Principal Coordinates Analysis. (b) Preference drivers of margarine.
Figure 4
Figure 4
Multiple Factorial Analysis of Projective Mapping. Orange bullets are the samples, and blue bullets in the vector extremities are the descriptors of the samples.
Figure 5
Figure 5
Dendrogram obtained through Hierarchical Cluster Analysis of Projective Mapping.
See this image and copyright information in PMC

References

    1. Rajah K.K., editor. Fats in Food Technology. 2nd ed. John Wiley & Sons, Ltd.; Hoboken, NJ, USA: 2014. Spreadable products; pp. 213–252. - DOI
    1. Aleksić A.D., Gordić D.R., Šušteršič V.M., Babić M.J. Application of fat trap for the waste water treatment in margarine production. Desalination Water Treat. 2016;57:3466–3472. doi: 10.1080/19443994.2014.986529. - DOI
    1. Silva T.J., Barrera-Arellano D., Paula A., Ribeiro B. Margarines: Historical approach, technological aspects, nutritional profile, and global trends. Food Res. Int. 2021;147:110486. doi: 10.1016/j.foodres.2021.110486. - DOI - PubMed
    1. Laia O.M., Ghazalia H.M., Cho F., Chong C.L. Physical and textural properties of an experimental table margarine prepared from lipase-catalysed transesterified palm stearin: Palm kernel olein mixture during storage. Food Chem. 2000;71:173–179. doi: 10.1016/S0308-8146(00)00084-4. - DOI
    1. Păduret S. The Quantification of Fatty Acids, Color, and Textural Properties of Locally Produced Bakery Margarine. Appl. Sci. 2022;12:1731. doi: 10.3390/app12031731. - DOI

LinkOut - more resources