Percepção sensorial dos estudantes da UFCG - Campus de Sousa a cerca de um iogurte sabor de coco.

Abstract

Increasing competition is forcing organizations to increase their level of competitiveness. The trend is that customers and consumers become more informed and discerning about the quality and value of the product. In this scenario it is important that organizations look for ways to get information about consumer preferences regarding their products, in order to develop the characteristics that make up the product, making it more attractive and increasing the value perceived by the customer. This work has as main objective to study the perception of UFCG's students - Sousa's Campus about the sensory attributes of a yogurt flavor coconut produced in a dairy company in the city of Sousa/PB. In understanding the subject matter research was developed through field research, using the inductive method to infer the result and information about the product. Among the results stand out product acceptability by the public interviewed regarding the characteristics (taste, aroma, texture and appearance) of product, as well as observations relevant to the development of the same. One of the conclusions emphasizes the characteristic of the product consistency, which was affected by the presence of large pieces of coconut, which in the opinion of some respondents, could be reduced.