Consumer Acceptance Studies of Margarine to Guide Product Development in the Food Industry
Helena Maria Andre Bolini,
Alessandra Cazelatto Medeiros,
Cecília Teresa Muniz Pereira
et al.
Abstract:Margarine exhibits significant variations in composition, allowing it to cater to diverse consumer segments. This study aimed to characterize the physical and sensory attributes of margarine samples available in the Brazilian market. Twelve commercial samples from six different brands, encompassing 30% to 80% of lipid contents, were subjected to instrumental texture analysis and affective assessment. A total of 112 consumers participated in acceptance tests and Check-All-That-Apply (CATA) evaluations, while an… Show more
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