Browsing by Subject "jäätelö"

Tämän tutkimuksen tarkoituksena oli tarkastella Suomen Nestlén Aino-jäätelöbrändin symbolista asiakasarvoa. Symbolisen asiakasarvon merkitys kilpailukeinona kasvaa jatkuvasti kuluttajien muuttuessa vaativammiksi. Jotta yritys osaisi luoda oikeanlaista symbolista asiakasarvoa, on tunnistettava, mitkä hyödyt parantavat brändin imagoa. Tämän tutkimuksen tavoitteena oli selvittää, mitä symbolisia hyötyjä kuluttajat assosioivat Aino-brändiin, ja vaikuttavatko nämä hyödyt brändin imagoon. Lisäksi selvitettiin, eroavatko brändin käyttäjien ja ei-käyttäjien assosiaatiot toisistaan. Tutkimuksen viitekehys muodostettiin yhdistämällä asiakasarvon ja brändi-imagon muodostumista kuvaavia malleja, joilla osoitettiin symbolisen asiakasarvon yhteys brändi-imagoon. Tutkimus toteutettiin kyselyllä, johon osallistui sata Aino-brändin tuntevaa naista. Osa kyselystä suoritettiin sosiaalisessa mediassa, ja osa osallistujista vastasi kyselyyn Pasilan juna-asemalla. Tuloksia analysoitiin ristiintaulukoimalla ja kuvailevan tilastotieteen keinoin. Tutkimuksessa havaittiin, että kuluttajat liittivät brändiin erityisesti suomalaisuuden symbolisen hyödyn, mutta brändiä pidettiin myös perinteisenä, luonnollisena ja aitona. Luonnollisuuden ja aitouden hyödyt vaikuttivat myös brändi-imagoon positiivisesti. Muilla tutkituilla symbolisilla hyödyillä ei todettu olevan vaikutusta imagoon. Brändin käyttäjät erosivat ei-käyttäjistä ainoastaan siten, että he liittivät aitouden symbolisen hyödyn brändiin voimakkaammin kuin ei-käyttäjät. Tulosten perusteella voidaan päätellä, että kuluttajat kokisivat Aino-brändin entistä houkuttavammaksi, jos sen luonnollisuutta ja aitoutta korostettaisiin enemmän. Aitouden korostaminen saattaisi myös lisätä asiakkaiden uskollisuutta.

The literature review deals with quality management and it´s differend philosophies and quality tools. Especially reviewed quality tools which can be used to improve quality and help to find the root cause of problem. There is also described the product, ice cream, manufacturing process, Finnish regulation requirements and sensory charasteristics. The aim of experimental work was to clarify the situation of ice cream net content control on Nestlé Turenki ice cream factory and improve the process with use of quality tools. The work contains products target net weight process, how to define new product´s weight, the release of product batch, tare process. This study showed that the 1liter Chocolate brick -product has the highest standard deviation of the all products investigated. The standard deviation were even 6,5 gramms. High standard deviation leads also hig amount of overfilling and based on this study Chocolate 1liter brick weigh target should be target net weigh instead of label weight. The akkredited company verify all scales used for product release time to time. The stydy showed that the statical scales uncertainity is good and uncertainity varies beetween 0,14-0,15 g. The study showed that a few tare should be updated that overfilling can be minimized. The tare monitoring was determined to correspond the Nestlé procedures. The factory tare monitoring frequency With Eskimo strawberry -product was compared to WELMEC guidance monitoring plan. The WLMEC monitoring plan is more looser than Nestlé guidance, but the factory will follow the Nestlé rules.

Ice cream is made of sweetened fat protein emulsion which is frozen and aerated. Same processing steps are used for producing fruit ice and sorbet that do not contain any dairy ingredients. The base mixture of fruit ice is made from water, sugar and additives. Client’s assignment for this study included a development of a new type ice cream family called Jääherkku, which was classified as a vegetable fruit ice. Vegetable ingredients differ greatly from the traditional ice cream dairy ingredients often in a form of liquid or powder. Vegetable matrix consists of soluble and insoluble fibres which sets challenges for dairy processing equipments. The objective of the study was to develop the main ingredients (vegetable purees) and produce vegetable fruit ice products with desirable composition and sensory attributes. Vegetable puree processing involved heating, grinding and cooling steps. Referring to literature the aim was to increase vegetable fruit ice sample’s total dry matter content with additional starch powders, fruit puree and whey powder. Processing steps included mixing, pasteurization, maturing, whipping and freezing. Total dry matter and pH were measured from the ice mixtures. Each sample batch was verbally analysed with sensory evaluation methods. Based on this study three different product propositions for vegetable fruit ice was achieved. The composition and structure of vegetable purees and vegetable fruit ice base mix were made to match the demands of dairy processing equipment. Vegetable fruit ice samples’ sensory quality suffered from added sugars removal. The addition of additional fruit puree and whey powder alleviated the structural problems. Starch powders were also added in order to increase total dry matter content but this did not work alone on the structural problems. Based on literature the soft and pleasant sensory quality of ice cream depends on the total amount of sugars in ice cream. Sugars in ice cream lower the freezing point of matrix and decrease temperature dependent ice content. Melting test results showed that the melting behaviour of samples were more durable compared to the reference sample which contained added sugars.

The literature review of this thesis deals with light, conventional light sources and the effects of light on the quality of foods. Impacts of light on the quality of frozen foods were also discussed. Effects of fluorescent light on frozen food have been previously reported in the literature, but effects of LED light have not. The literature review also deals with the quality changes of foods caused by freezing and frozen storage. The significance of package during frozen storage was reviewed. The aim of the experimental study was to investigate whether there are differences between the effects on frozen food when exposed to fluorescent or LED light. Frozen strawberries, shrimps, lamb loins and ice cream were exposed to fluorescent and LED light for 4 weeks. The samples were packed in transparent LDPE pouches except the lamb loins, which were vacuum-packed in transparent PA/PE film. References were packed in aluminium foil. Temperature of the samples was monitored by the sensors attached to the surfaces of the packages. The colour of the samples was measured every week using a spectrophotometer. Thiobarbituric acid (TBA) values of the shrimps and lamb loins were analysed after 0, 2 and 4 weeks of exposure. The odour of shrimps was evaluated with sensory evaluation using a multiple comparison test. Sensory evaluations of ice cream was conducted by trained panelists using a multiple comparison test. All the sensory evaluations were conducted after 2 and 4 weeks of exposure. In addition, ice cream was exposed to light under a yellow plastic film to find out the effects of riboflavin, which is known to operate as a sensitiser. After 4 weeks of exposure to the fluorescent light the total colour difference of the samples was higher than that of the products exposed to the LED light. Differences were pronounced especially in ice cream exposed to light under transparent film. The smell and taste of ice cream were affected when exposed to light under transparent or yellow plastic films. There were no statistically significant differences in the taste of ice cream when exposed to fluorescent or LED light for 4 weeks, but the smell of ice cream appeared to be more divergent from the reference when exposed to LED light under transparent film for 4 weeks than the smell of ice cream exposed to fluorescent light for 4 weeks. On the basis of this study, fluorescent light affected the colour of the frozen food more than LED light. Light sources did not differ from each other, when the results of the sensory evaluation of shrimps were considered. Because TBA values of lamb loins and shrimps also increased in reference samples, the effects of light could not be separated. Sensory properties of ice cream were affected by light exposures, but on the basis of sensory evaluation it is not possible to state which light source was more detrimental to the quality of ice cream.