Tecnologia de Alimentos
URI permanente desta comunidadehttps://locus.ufv.br/handle/123456789/11783
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2 resultados
Resultados da Pesquisa
Item Preference mapping to assess the effect of information on the acceptability of snack bars(Food Science and Technology, 2018) Pinto, Vinícius Rodrigues Arruda; Araújo, Lucas Guimarães; Soares, Letícia dos Santos; Dantas, Maria Inês de Souza; Souza, Thiago Duarte de; Melo, Laura Fernandes; Minim, Valéria Paula Rodrigues; Bressan, Josefina; Lucia, Suzana Maria DellaSix Brazilian commercial brands of snack bars were chosen to evaluate the importance of packaging, highlighting the potential of health claims on the acceptability of them. One hundred and two consumers evaluated bars in three sessions of acceptance test, using a nine-point hedonic scale: the first with no information about the product, the second containing the packaging of the product and the last with information on health-related claims associated with the consumption of the bar. A Randomized Complete Block Design structured the experiment. The results were analyzed using frequency distribution, internal preference mapping, ANOVA and Tukey test (p ≤ 0.05). In the blind test, the lower mean acceptance of the seed and protein bars showed the need for sensorial improvement. In the packaging test, the difference between the means show that the packaging of the bars evaluated did not differ on acceptance, differing only from the protein bar. Test with the information showed that information of health claims, for the most part, can positively influence sensory acceptance, even if in some cases there is no sensory pleasure.Item Use of relative risk test to evaluate the influence of the brand on beer acceptability(Semina: Ciências Agrárias, 2013-10-14) Lucia, Suzana Maria Della; Minim, Valéria Paula Rodrigues; Silva, Carlos Henrique Osório; Minim, Luis Antonio; Cipriano, Paula de AguiarThe acceptance of the product is very complex and it involves not only its sensory attributes but also non-sensory characteristics, often presented in the packaging or related to concepts regarding the consumer. The relative risk test was applied in order to investigate the effect of the brand, a non- sensory characteristic, on consumers’ acceptance of beer. Eight commercial brands of Pilsen beer wereevaluated by 101 consumers in two sessions of acceptance tests: the blind test and the test with brand information. As a general view, it could be concluded that three brands of beer showed a positive impact over the sensory acceptance of the product and four brands negatively impacted on consumers’ evaluation. One of the brands did not show any influence over the consumers’ response. The relative risk method was practical and useful as it was easily calculated and reproduced, and its application permitted easy interpretation of the results.