Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/5161
Título: Doce de leite light funcional com café: um estudo de mercado
Título(s) alternativo(s): Functional “doce de leite” light coffee plus: a study of market
Palavras-chave: Functional food
New product
Acceptance
Alimento funcional
Data do documento: 3-Abr-2012
Editor: Empresa de Pesquisa Agropecuária de Minas Gerais
Citação: GUIMARÃES, I. C. O. et al. Doce de leite light funcional com café: um estudo de mercado. Revista do Instituto de Latícinios Cândido Tostes, Juiz de Fora, v. 67, n. 388, p. 53-59, set./ out. 2012.
Resumo: For the preparation of “doce de leite” ma ny different raw materials are available, some very timely with applications su ch as: coffee, rich in compou nds a nd functiona l polydextrose, a prebiotic. In the process of developing a product, knowing the characteristics desirable for the same is essential. Thus, this study aimed to know the characteristics expected by consumers in connection with a “doce de leite” with coffee, low calorie and functional properties through market research. The study was conducted in two stages: qualitative phase applied to potential consumers of “doce de leite”, which served to develop the approach to the problem; and quantitative phase, which generated a questionnaire that was administered to a random sample of consumers of “doce de leite”. Among the most relevant results, we found that most consumers will certainly buy a “doce de leite” light functional, an indication that the product had good acceptance. The final price that consumers are willing to pay is between $ 6.01 to 9.00. The preferred intensity of color and flavor of fresh coffee in the intermedia te level shou ld be. The fema le segment of 2 6-35 years, married, with higher education, monthly income of 2-3 salaries, with some kind of chronic disease, proved to be an ideal target audience for this type of product. Market research is a very effective tool in the development of functional light “doce de leite” enriched with coffee and prebiotic.
URI: http://repositorio.ufla.br/jspui/handle/1/5161
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