Food Processing Innovation: A Case Study with Pressurized Passion Fruit Juice

  • Lúcia Helena Laboissière UFMG
  • Rosires Deliza Embrapa Food Technology
  • Aline Mota Barros-Marcellini UNIT
  • Amauri Rosenthal Embrapa Food Technology
  • Lourdes Maria Camargo Faperj FP/embrapa Food Technology
  • Roberto Junqueira UFMG

Abstract

Tropical fruit juice production shows an annual increase in volume of 15 to 20% in Brazil. Growing demand for processed fruit pulp arouses juice industry interest to search for novel technologies. High Hydrostatic Pressure (HHP) is an innovative technology which allows juice production with improved sensory characteristics compared to pasteurization, meeting consumer demands for fresh-like foods. Despite recognized advantages of pressurized products described in the literature, a positive consumer attitude towards them is required to guarantee their success in today’s competitive global market. The objective of this study was to evaluate the effect of packaging attributes on consumer expected liking and purchase intention of passion fruit juice. One hundred and twenty consumers evaluated twelve prototypes for expected liking and purchase intention. Data were analyzed using ANOVA, Conjoint and Cluster Analyses. Results showed that information about benefits of used technology (HHP) presented on the package played an important role on consumer attitude, suggesting a positive contribution to his/her satisfaction, a key point for the food industry.

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Author Biographies

Lúcia Helena Laboissière, UFMG
Food Department
Rosires Deliza, Embrapa Food Technology
Sensory Evaluation Lab
Aline Mota Barros-Marcellini, UNIT
Faculty of Pharmacy
Amauri Rosenthal, Embrapa Food Technology
Embrapa Food Technology
Lourdes Maria Camargo, Faperj FP/embrapa Food Technology
Pilot Plant II
Roberto Junqueira, UFMG
Food Department
Published
2007-09-15
How to Cite
Laboissière, L. H., Deliza, R., Barros-Marcellini, A. M., Rosenthal, A., Camargo, L. M., & Junqueira, R. (2007). Food Processing Innovation: A Case Study with Pressurized Passion Fruit Juice. Journal of Technology Management & Innovation, 2(3), 108-123. Retrieved from https://www.jotmi.org/index.php/GT/article/view/cas10
Section
Case Studies