Cross-cultural acceptance of a traditional yoghurt-like product made from fermented cereal

Akissoé Noël, Sacca Carole, Declemy Anne-Laure, Bechoff Aurélie, Anihouvi Victor, Dalodé-Vieira Générose, Pallet Dominique, Fliedel Geneviève, Mestres Christian, Hounhouigan Joseph Djidjoho, Tomlins Keith I.. 2015. Cross-cultural acceptance of a traditional yoghurt-like product made from fermented cereal. Journal of the Science of Food and Agriculture, 95 (9) : 1876-1884.

Quartile : Q1, Sujet : AGRICULTURE, MULTIDISCIPLINARY / Quartile : Q2, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q2, Sujet : CHEMISTRY, APPLIED

Résumé : Akpan is a traditional ready-to-drink fermented yoghurt-like cereal beverage consumed in urban and rural areas in Benin. With the aim of adapting the product to new local and export markets, this work maps African and European consumer preferences for different types of Akpan. RESULTS A sensory profile of Akpan was created and consumer tests were conducted with 103 consumers of African origin and 74 consumers of European origin. Consumer acceptance was significantly correlated with fermented odour (r = −0.94) and milky taste (r = 0.92–0.97) attributes. Cluster analysis revealed different behaviour by African and European consumers with respect to acceptability of Akpan; European consumers did not like the sour taste and African consumers liked an intense sweet milky taste. CONCLUSION This study provides information on how Akpan, and other fermented yoghurt-type cereal products, could be adapted to African and European consumer preferences. © 2014 Society of Chemical Industry.

Mots-clés Agrovoc : comportement du consommateur, produit céréalier, fermentation, produit fermenté, exportation, acceptabilité, analyse organoleptique, zone urbaine, boisson, céréale, provenance, qualité des aliments, préférence alimentaire

Mots-clés géographiques Agrovoc : Bénin

Classification Agris : Q04 - Composition des produits alimentaires
Q02 - Traitement et conservation des produits alimentaires
E73 - Économie de la consommation

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations

• Akissoé Noël, UAC (BEN) - auteur correspondant
• Sacca Carole, CIRAD-PERSYST-UMR Qualisud (FRA)
• Declemy Anne-Laure
• Bechoff Aurélie, NRI (GBR)
• Anihouvi Victor, UAC (BEN)
• Dalodé-Vieira Générose, UAC (BEN)
• Pallet Dominique, CIRAD-PERSYST-UMR Qualisud (FRA)
• Fliedel Geneviève, CIRAD-PERSYST-UMR Qualisud (FRA)
• Mestres Christian, CIRAD-PERSYST-UMR Qualisud (FRA)
• Hounhouigan Joseph Djidjoho, UAC (BEN)
• Tomlins Keith I., NRI (GBR)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/576286/)

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