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

Abstract

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. On 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. On the acceptance test, significant differences between the sessions were observed (p < 0.05) for the flavor attribute. Onformation 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.

Use of the quantitative descriptive analysis for sensory assessment of tapiocas with adding waste from soy processing

“…According to Torres et al (2020) the decision related to not buying the product studied in his research (petit-Suisse cheese) involves negative aspects indicated in the research related to the composition and nutritional aspect of food, such as: "Not being a healthy product", "Containing sugar", "High fat content", "Added with additives and preservatives", and the fact that consumers considered food as an "industrialized product". Batista et al (2020) in an approach on the acceptance of foods with changes in their composition with a view to improving nutritional quality informing consumers about food-promoting health can increase the acceptability of alternative food products.…”