Consumer test in fat reduction and shelf life definition of cold salads

Product development usually involves consumer research. New products success will always depend on consumers. Due to big variability among consumer preferences it is necessary to review whether there are market segments. Currently, low calories and low fat products are very common on supermarket shelves as consumers become more demanding. On of the most popular low calories foods are salads, either pre-cut and cooked vegetables with mayonnaise added which are known as cold salads. The aim of this study was to use consumer test to reduce fat and define shelf life of cold salads. Two salad types were evaluated: potato salad and coleslaw. Yogurt was used instead of mayonnaise to reduce fat content at levels of 0 %, 50.0 % and 70.0 %. An acceptability test was carried out in several consumer clusters order to find out the highest liked substitution level. Once yogurt replacing level was defined, both salads were stored for 9 days at refrigeration temperature to determine their shelf life. An acceptance test was applied to salads at day 1, 3, 4, 7 y 9 during storage time, in several consumer segments. It was defined the last day consumer still like both salads. Fat could be reduced with 50.0% yogurt substitution in potato salad and with 70.0 % in coleslaw. Potato salad was classified as light and its shelf life was 7 days. Coleslaw salad was classified as low fat salad and its shelf life was 6 days.