Utilising free comments and textual analysis to identify knowledge and acceptance of functional dairy products: A Brazilian perspective

Freire C.E.C.D.A.; Patinho I.; Gonçalves S.F.; Cançado M.P.; Saldaña E.; de Alencar S.M.; Cesar A.S.M. · International Journal of Dairy Technology (2024) · DOI: 10.1111/1471-0307.13126

Resumen

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.

Instituciones: Universidad Nacional de Moquegua