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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
31/08/2017 |
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Data da última atualização: |
25/09/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
OLIVEIRA, D.; ARES, G.; DELIZA, R. |
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Afiliação: |
Denize Oliveira, UFRJ; Gaston Ares, Facultad de Química, Universidad de la Republica, Pando, Canelones, Uruguay; ROSIRES DELIZA, CTAA. |
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Título: |
Influence of intrinsic and extrinsic factors on consumer liking and wellbeing perception of two regular and probiotic milk products. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Journal of Sensory Studies, n. 32, p. 1-9, e12261, 2017. |
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DOI: |
10.1111/joss.12261 |
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Idioma: |
Inglês |
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Conteúdo: |
The aim of the study was to evaluate the influence of intrinsic and extrinsic characteristics of the regular and probiotic version of two milk products on consumer overall liking and perceived wellbeing. In Study 1, consumers evaluated milk samples with different label design. In Study 2, consumers evaluated samples of chocolate flavored milk differing in sugar content and nutrition information. In both studies, consumers rated their overall liking and completed a check-all-thatapply question composed of expressions related to different dimensions of wellbeing. Overall liking scores were significantly affected by the sensory characteristics of samples but not by the characteristics of the labels. In Study 2, the highest average overall liking scores were found for samples with high sugar content (6.2 vs. 6.0). The frequency with which consumers used some of the wellbeing terms was influenced by both intrinsic and extrinsic variables. In Study 1, the term ?It is nutritious? was significantly more used to described probiotic milk compared to regular milk. In Study 2, sugar content and the information included on the labels influenced the frequency of use of terms related to physical and psychological wellbeing, such as ?It is good for wellbeing? and ?It makes me feel guilty.? |
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Palavras-Chave: |
Leite probiótico; Produtos de leite. |
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Thesagro: |
Consumo. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
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001 2074758
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024 7 $a10.1111/joss.12261$2DOI
100 1 $aOLIVEIRA, D.
245 $aInfluence of intrinsic and extrinsic factors on consumer liking and wellbeing perception of two regular and probiotic milk products.$h[electronic resource]
260 $c2017
520 $aThe aim of the study was to evaluate the influence of intrinsic and extrinsic characteristics of the regular and probiotic version of two milk products on consumer overall liking and perceived wellbeing. In Study 1, consumers evaluated milk samples with different label design. In Study 2, consumers evaluated samples of chocolate flavored milk differing in sugar content and nutrition information. In both studies, consumers rated their overall liking and completed a check-all-thatapply question composed of expressions related to different dimensions of wellbeing. Overall liking scores were significantly affected by the sensory characteristics of samples but not by the characteristics of the labels. In Study 2, the highest average overall liking scores were found for samples with high sugar content (6.2 vs. 6.0). The frequency with which consumers used some of the wellbeing terms was influenced by both intrinsic and extrinsic variables. In Study 1, the term ?It is nutritious? was significantly more used to described probiotic milk compared to regular milk. In Study 2, sugar content and the information included on the labels influenced the frequency of use of terms related to physical and psychological wellbeing, such as ?It is good for wellbeing? and ?It makes me feel guilty.?
650 $aConsumo
653 $aLeite probiótico
653 $aProdutos de leite
700 1 $aARES, G.
700 1 $aDELIZA, R.
773 $tJournal of Sensory Studies$gn. 32, p. 1-9, e12261, 2017.
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Embrapa Agroindústria de Alimentos (CTAA) |
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| 1. |  | DELIZA, R.; ARES, G. Consumer perception of novel technologies. In: ROSENTHAL, A.; DELIZA, R.; WELTI-CHANES, J.; BARBOSA-CÁNOVAS, G. (Ed.). Fruit Preservation: Novel and Conventional Technologies. New York: Springer, 2018. xv, 532 p. il. (Food Engineering Series). Cap. 1. p. 1-20.| Tipo: Capítulo em Livro Técnico-Científico |
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| Registros recuperados : 102 | |
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