Attitudes and acceptability of soy‐based yogurt by college students

Abstract

Purpose

This study aims to address consumer attitudes toward and acceptance of commercial soymilk and dairy yogurts containing varying levels of fat.

Design/methodology approach

A convenience sample was used, consisting of 185 students from a university in northern Louisiana. Four yogurts (soymilk yogurt, full fat dairy yogurt, low fat dairy yogurt, and non‐fat dairy yogurt) were evaluated. A 9‐point hedonic scale was used to evaluate each yogurt for overall acceptance. Questionnaires were used to ascertain consumer knowledge of the benefits of soy, attitudes toward soymilk yogurt and demographic characteristics of subjects.

Findings

Acceptance scores for soymilk yogurt were significantly lower than scores for traditional dairy yogurts ( p<0.0001). Consumer attitudes regarding the health benefits of soy correlated with overall acceptance of soymilk yogurt (r=0.29; p<0.0001). Results indicate that college students are unaware of the health benefits of soy, and presently prefer traditional dairy yogurt to soymilk‐based yogurts.

Originality/value

The results of this study provide useful information to nutritionists working with a college‐aged population. In addition to promoting healthy, convenient snacks, the education also should include information on the positive aspects of soy and its incorporation in the diet through tasty methods.

Citation

Wu, Y., Fontenot Molaison, E., Pope, J.F. and Reagan, S. (2005), "Attitudes and acceptability of soy‐based yogurt by college students", Nutrition & Food Science, Vol. 35 No. 4, pp. 253-257. https://doi.org/10.1108/00346650510605649