Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale

dc.creatorCruz, AG
dc.creatorCadena, RS
dc.creatorCastro, WF
dc.creatorEsmerino, EA
dc.creatorRodrigues, JB
dc.creatorGaze, L
dc.creatorFaria, JAF
dc.creatorFreitas, MQ
dc.creatorDeliza, R
dc.creatorBolini, HMA
dc.date2013
dc.dateNOV
dc.date2014-07-30T14:02:05Z
dc.date2015-11-26T16:41:46Z
dc.date2014-07-30T14:02:05Z
dc.date2015-11-26T16:41:46Z
dc.date.accessioned2018-03-28T23:26:04Z
dc.date.available2018-03-28T23:26:04Z
dc.identifierFood Research International. Elsevier Science Bv, v. 54, n. 1, n. 601, n. 610, 2013.
dc.identifier0963-9969
dc.identifier1873-7145
dc.identifierWOS:000329377700073
dc.identifier10.1016/j.foodres.2013.07.056
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/56903
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/56903
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1273039
dc.descriptionThe performance of check-all-that-apply (CATA), projective mapping, sorting and intensity scales was assessed for determining consumer perception of probiotic yogurts, two prototypes added with glucose oxidase, a potential oxygen scavenger and 04 commercial brands available in the Brazilian market. Each sensory methodology was tested by administrating the tests to 30 regular consumers of the product. Napping and CATA did not provide adequate discrimination of the samples while better results were noted for sorting and intensity scales, separating the yogurts containing glucose oxidase from the commercial probiotic yogurt. Sensory methodologies using consumer responses present potential options for the characterization of food matrices with multiple sensory sensations, such as probiotic yogurt. (C) 2013 Elsevier Ltd. All rights reserved.
dc.description54
dc.description1
dc.description601
dc.description610
dc.languageen
dc.publisherElsevier Science Bv
dc.publisherAmsterdam
dc.publisherHolanda
dc.relationFood Research International
dc.relationFood Res. Int.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectCheck all that apply
dc.subjectProjective mapping
dc.subjectSorting
dc.subjectIntensity scale
dc.subjectConsumer perception
dc.subjectProbiotic yogurts
dc.subjectGlucose-oxidase
dc.subjectProfiling Techniques
dc.subjectTexture-perception
dc.subjectTrained Assessors
dc.subjectFunctional Foods
dc.subjectDairy-products
dc.subjectMilk Desserts
dc.subjectInformation
dc.subjectQuestion
dc.subjectAcceptability
dc.titleConsumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale
dc.typeArtículos de revistas


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