| dc.creator | Pinto, Vinícius Rodrigues Arruda | |
| dc.creator | Freitas, Tamara Beatriz de Oliveira | |
| dc.creator | Dantas, Maria Inês de Souza | |
| dc.creator | Lucia, Suzana Maria Della | |
| dc.creator | Melo, Laura Fernandes | |
| dc.creator | Minim, Valéria Paula Rodrigues | |
| dc.creator | Bressan, Josefina | |
| dc.date | 2018-04-24T17:50:38Z | |
| dc.date | 2018-04-24T17:50:38Z | |
| dc.date | 2017-08-31 | |
| dc.date.accessioned | 2023-09-27T20:54:15Z | |
| dc.date.available | 2023-09-27T20:54:15Z | |
| dc.identifier | 09639969 | |
| dc.identifier | https://doi.org/10.1016/j.foodres.2017.08.062 | |
| dc.identifier | http://www.locus.ufv.br/handle/123456789/19101 | |
| dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/8950525 | |
| dc.description | Concerns for health can lead to healthier food choices, especially if the consumer is well informed. This study aimed to evaluate the importance of package and health-related claims on Brazilian consumers' acceptance of snack bars. In order to evaluate package attributes, in focus groups discussions, 19 consumers chose the most important factors that influence their purchase decisions. Next, 102 consumers evaluated six commercial brands of snack bars in a three-session acceptance test: the first with no information about the product, the second containing the product package and the third with information on health-related claims associated with consumption of the bar. In general, package attributes, price and flavor were the most important factors that influence the purchase of snack bars. Health claims positively influenced consumer acceptance, but information concerning the absence of gluten and lactose did not significantly alter sensory acceptance. The presence of omega-3s, sugars, preservatives, flavorings and colorings have the potential to improve acceptability, because they were able to raise the acceptance of the seed bar, removing it from the rejection region. Protein and nut bars are not well known to the general public and the lower mean acceptance of the seed and protein bars demonstrated the need for sensorial improvement. | |
| dc.format | pdf | |
| dc.format | application/pdf | |
| dc.language | eng | |
| dc.publisher | Food Research International | |
| dc.relation | v. 101, p. 103–113, Novembro 2017 | |
| dc.rights | Elsevier Ltd | |
| dc.subject | Snack bars | |
| dc.subject | Health claims | |
| dc.subject | Consumer | |
| dc.subject | Behavior | |
| dc.subject | Sensory acceptability | |
| dc.title | Influence of package and health-related claims on perception and sensory acceptability of snack bars | |
| dc.type | Artigo | |
