Effect of a health claim on consumer acceptance of milk-based dessert containing omega-3

Abstract

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.

Emulsão A/O/A para o carreamento de cálcio e vitamina D e seu impacto na qualidade sensorial de patê de soja

“…Madalão et al (2021) observaram que é possível aumentar em até 21% a quantidade de ômega 3 em sobremesa láctea sem provocar rejeição ao produto, após informar os consumidores sobre a adição do composto e Pares de médias seguidas por letras minúsculas diferentes, na linha, diferem entre si pelo teste t (p<0,05). Pares de médias seguidas por letras maiúsculas diferentes, na coluna, diferem entre si pelo teste t (p<0,05).…”