Effect of a health claim on consumer acceptance of milk-based dessert containing omega-3
This study was to evaluate the influence of information on the addition of omega-3 and its health benefits in the acceptance of dairy dessert. The hedonic thresholds methodology was applied in two trials: blind and open-label. In the blind trial, no information was provided to consumers regarding th...
| Autores: | , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2021 |
| País: | Brasil |
| Institución: | Universidade Federal de Itajubá (UNIFEI) |
| Repositorio: | Research, Society and Development |
| Idioma: | inglés |
| OAI Identifier: | oai:ojs.pkp.sfu.ca:article/22660 |
| Acceso en línea: | https://rsdjournal.org/index.php/rsd/article/view/22660 |
| Access Level: | acceso abierto |
| Palabra clave: | Características no sensoriales Ácidos grasos poliinsaturados Metodología de umbral hedónico Umbral de aceptación comprometido Umbral de rechazo hedónico. non-sensory characteristics polyunsaturated fatty acids hedonic threshold methodology compromised acceptance threshold Hedonic rejection threshold. Características não sensoriais Ácidos graxos poliinsaturados Metodologia dos limiares hedônicos Limiar de aceitação comprometido Limiar de rejeição hedônica. |
| Sumario: | This study was to evaluate the influence of information on the addition of omega-3 and its health benefits in the acceptance of dairy dessert. The hedonic thresholds methodology was applied in two trials: blind and open-label. In the blind trial, no information was provided to consumers regarding the formulation of the flans. In the open-label trial, consumers received the information on the addition of omega-3 and its health benefits. The value of compromised acceptance threshold (CAT) was not influenced by the information on the addition of omega-3 and its health benefits. However, there was a high increase in the value of hedonic rejection threshold (HRT) when the consumers were informed of the benefits of omega-3, and it was possible to increase the addition of the compound in the flans by up to 21.03% without causing product rejection, confirming the positive effect of information on health benefits in accptance. |
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