| dc.creator | Batista, Nádia Nara | |
| dc.creator | Ramos, Cíntia Lacerda | |
| dc.creator | Pires, Josiane Ferreira | |
| dc.creator | Dias, Disney Ribeiro | |
| dc.creator | Schwan, Rosane Freitas | |
| dc.date | 2020-08-19T17:15:49Z | |
| dc.date | 2020-08-19T17:15:49Z | |
| dc.date | 2020 | |
| dc.date.accessioned | 2023-09-28T20:03:43Z | |
| dc.date.available | 2023-09-28T20:03:43Z | |
| dc.identifier | BATISTA, N. N. et al. Information as a determinant criterion in the acceptance of fermented yam-based ice cream. Food Science and Technology, Campinas, v. 40, n. 2, p. 296-301, abr./jun. 2020. DOI: https://doi.org/10.1590/fst.38018. | |
| dc.identifier | http://repositorio.ufla.br/jspui/handle/1/42481 | |
| dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/9043476 | |
| dc.description | The aim of this study was to evaluate the influence of information on the acceptability of fermented yam-based ice cream, as well as its sensorial profile. For this, the acceptance and check all that apply (CATA) tests were performed in two sessions by 102 tasters. In the first session, consumers received only brief information about the ice cream preparation. Additional information about the healthy contribution of the product was provided to the consumers in the second session. In the acceptance test, significant differences between the sessions were observed (p < 0.05) for the flavor attribute. Information on health benefits contributed by a reduction of “dislike moderately” and “dislike very much” classes (mainly 50-80%), and an increase of “like slightly” and “like moderately” classes (mainly 30-50%) in the acceptability test in the second session. The first session, the ice cream was related to coconut water and acid flavors and sandy texture, while in the second session it was described as yogurt flavor and creamy texture. There was a tendency to assign more pleasant characteristics to the second session. Therefore, the ice cream acceptance and sensory profile described by consumers were affected by the provided information, especially for the male group. | |
| dc.format | application/pdf | |
| dc.language | en | |
| dc.publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos | |
| dc.rights | acesso aberto | |
| dc.rights | http://creativecommons.org/licenses/by/4.0/ | |
| dc.source | Food Science and Technology | |
| dc.subject | Acceptability test | |
| dc.subject | Check all that apply (CATA) | |
| dc.subject | Health benefits | |
| dc.subject | Sensory analysis | |
| dc.subject | Teste de aceitabilidade | |
| dc.subject | Alimentos saudáveis | |
| dc.subject | Sorvete - Análise sensorial | |
| dc.title | Information as a determinant criterion in the acceptance of fermented yam-based ice cream | |
| dc.type | Artigo | |
