Information as a determinant criterion in the acceptance of fermented yam-based ice cream

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorBatista, Nádia Nara-
Autor(es): dc.creatorRamos, Cíntia Lacerda-
Autor(es): dc.creatorPires, Josiane Ferreira-
Autor(es): dc.creatorDias, Disney Ribeiro-
Autor(es): dc.creatorSchwan, Rosane Freitas-
Data de aceite: dc.date.accessioned2026-02-09T11:19:14Z-
Data de disponibilização: dc.date.available2026-02-09T11:19:14Z-
Data de envio: dc.date.issued2020-08-19-
Data de envio: dc.date.issued2020-08-19-
Data de envio: dc.date.issued2019-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/42481-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1138368-
Descrição: dc.descriptionThe 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.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Publicador: dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos-
Direitos: dc.rightsacesso aberto-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
???dc.source???: dc.sourceFood Science and Technology-
Palavras-chave: dc.subjectAcceptability test-
Palavras-chave: dc.subjectCheck all that apply (CATA)-
Palavras-chave: dc.subjectHealth benefits-
Palavras-chave: dc.subjectSensory analysis-
Palavras-chave: dc.subjectTeste de aceitabilidade-
Palavras-chave: dc.subjectAlimentos saudáveis-
Palavras-chave: dc.subjectSorvete - Análise sensorial-
Título: dc.titleInformation as a determinant criterion in the acceptance of fermented yam-based ice cream-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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