Limiares Hedônicos Para Redução De Cloreto De Sódio Em Biscoito Salgado

Cornejo, Lara Lima; Araújo, Cirila Ionara Almeida; Moreira, Eduardo; Anna, Laudiane Justo Sant'; Filho, Tarcísio Lima; Lúcia, Suzana Maria Della; Paula, Matheus Custódio de; Carvalho, Raquel Vieira de

doi:10.29327/cbcp2020.277013

Cited by 1 publication

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…HTM proved to be effective to assess the reduction of sucrose, butter, and sodium in foods (Gamba et al, 2021;Gamba et al, 2020, Santana et al, 2020, and for the addition of nutrients such as ferrous sulfate (Simiqueli et al, 2019). However, there are no reports in the literature on the application of HTM to assess the influence of non-sensory characteristics on hedonic thresholds.…”

Section: Introductionmentioning

confidence: 99%

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

Madalão

Simiqueli

Filho

et al. 2021

RSD

Self Cite

View full text Add to dashboard Cite

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.

show abstract