Development of a Solid Vinaigrette and Product Testing

Abstract

The aim of this work was to develop a new food product from a well-known product made with olive oil—the vinaigrette—which was innovated through texturing. The main goal was to create an original product that will fulfill consumers’ needs and expectations. After preparation of the product, chemical analysis, texture profile analysis, sensory analysis, and market research, it was found that the product was creative and valued. The majority of potential consumers stated that the product characteristics were very appealing and these characteristics were also valued in sensorial terms by the panelists who tasted the product. Therefore, and in view of the preliminary results, this product in its present form could be well accepted by consumers.

Keywords:

• Vinaigrette
• product development
• texture
• sensorial analysis
• consumer study
• SWOT analysis

Acknowledgments

Thanks to Fundação para a Ciência e Tecnologia (FCT) and Research Centre CI&DETS for financial support.