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

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 re...

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Detalles Bibliográficos
Autores: Batista, Nádia Nara, Ramos, Cíntia Lacerda, Pires, Josiane Ferreira, Dias, Disney Ribeiro, Schwan, Rosane Freitas
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2020
País:Brasil
Institución:Universidade Federal de Lavras (UFLA)
Repositorio:Repositório Institucional da UFLA
Idioma:inglés
OAI Identifier:oai:repositorio.ufla.br:1/42481
Acceso en línea:https://repositorio.ufla.br/handle/1/42481
Access Level:acceso abierto
Palabra clave:Acceptability test
Check all that apply (CATA)
Health benefits
Sensory analysis
Teste de aceitabilidade
Alimentos saudáveis
Sorvete - Análise sensorial
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dc.title.pt_BR.fl_str_mv Information as a determinant criterion in the acceptance of fermented yam-based ice cream
title Information as a determinant criterion in the acceptance of fermented yam-based ice cream
spellingShingle Information as a determinant criterion in the acceptance of fermented yam-based ice cream
Batista, Nádia Nara
Acceptability test
Check all that apply (CATA)
Health benefits
Sensory analysis
Teste de aceitabilidade
Alimentos saudáveis
Sorvete - Análise sensorial
title_short Information as a determinant criterion in the acceptance of fermented yam-based ice cream
title_full Information as a determinant criterion in the acceptance of fermented yam-based ice cream
title_fullStr Information as a determinant criterion in the acceptance of fermented yam-based ice cream
title_full_unstemmed Information as a determinant criterion in the acceptance of fermented yam-based ice cream
title_sort Information as a determinant criterion in the acceptance of fermented yam-based ice cream
dc.creator.none.fl_str_mv Batista, Nádia Nara
Ramos, Cíntia Lacerda
Pires, Josiane Ferreira
Dias, Disney Ribeiro
Schwan, Rosane Freitas
author Batista, Nádia Nara
author_facet Batista, Nádia Nara
Ramos, Cíntia Lacerda
Pires, Josiane Ferreira
Dias, Disney Ribeiro
Schwan, Rosane Freitas
author_role author
author2 Ramos, Cíntia Lacerda
Pires, Josiane Ferreira
Dias, Disney Ribeiro
Schwan, Rosane Freitas
author2_role author
author
author
author
dc.subject.por.fl_str_mv Acceptability test
Check all that apply (CATA)
Health benefits
Sensory analysis
Teste de aceitabilidade
Alimentos saudáveis
Sorvete - Análise sensorial
topic Acceptability test
Check all that apply (CATA)
Health benefits
Sensory analysis
Teste de aceitabilidade
Alimentos saudáveis
Sorvete - Análise sensorial
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.
publishDate 2020
dc.date.accessioned.fl_str_mv 2020-08-19T17:15:49Z
dc.date.available.fl_str_mv 2020-08-19T17:15:49Z
dc.date.issued.fl_str_mv 2020
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.citation.fl_str_mv 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.uri.fl_str_mv https://repositorio.ufla.br/handle/1/42481
identifier_str_mv 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.
url https://repositorio.ufla.br/handle/1/42481
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.pt_BR.fl_str_mv Food Science and Technology
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
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spelling 2020-08-19T17:15:49Z2020-08-19T17:15:49Z2020BATISTA, 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.https://repositorio.ufla.br/handle/1/42481The 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentoshttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessFood Science and Technologyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAcceptability testCheck all that apply (CATA)Health benefitsSensory analysisTeste de aceitabilidadeAlimentos saudáveisSorvete - Análise sensorialInformation as a determinant criterion in the acceptance of fermented yam-based ice creaminfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleengBatista, Nádia NaraRamos, Cíntia LacerdaPires, Josiane FerreiraDias, Disney RibeiroSchwan, Rosane FreitasORIGINALARTIGO_Information as a determinant criterion in the acceptance of fermented yam-based ice cream.pdfARTIGO_Information as a determinant criterion in the acceptance of fermented yam-based ice cream.pdfapplication/pdf900109https://repositorio.ufla.br/bitstreams/ca396b0b-e2fb-4795-836f-17308c62c7fc/downloadfdcd97ff422fae02c7f8c310b5bde21aMD51trueAnonymousREADCC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8907https://repositorio.ufla.br/bitstreams/f4cdf37d-f804-4458-a4b6-7e68365a3444/downloadc07b6daef3dbee864bf87e6aa836cde2MD52falseAnonymousREADLICENSElicense.txtlicense.txttext/plain; charset=utf-8953https://repositorio.ufla.br/bitstreams/bc35fbf8-a710-4345-a898-29390e731382/download760884c1e72224de569e74f79eb87ce3MD53falseAnonymousREAD1/424812025-07-17 11:03:59.706http://creativecommons.org/licenses/by/4.0/acesso abertoopen.accessoai:repositorio.ufla.br:1/42481https://repositorio.ufla.brRepositório InstitucionalPUBhttps://repositorio.ufla.br/server/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2025-07-17T14:03:59Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)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