Impact of information (conventional and lactose free) on the acceptance of chocolate beverages

• Autor(a) principal: Garcia, Letícia Queli
• Data de Publicação: 2021
• Outros Autores: Dutra, Mariana Borges de Lima, Mariano, Ana Flávia Crispim, Miyamoto, Michely Harumi, Annechini, Iara Machado
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
• Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/830
• topic: behavior; expectancy; general food labeling; sensory acceptance test.; Ciência e Tecnologia de Alimentos; Avaliação e Controle de Qualidade de Alimentos; comportamento; expectativa; rotulagem geral de alimentos; teste sensorial de aceitação.

Through the study of consumer behavior concerning food and beverages, one can find several factors that directly influence the perception of the sensory characteristics of a given product. The expectation of how a product should be in relation to the information contained on its label is one of the main factors that change these perceptions. Lactose-free foods were created to meet the demand of consumers who cannot consume foods with this type of sugar, but without the intention of changing their taste. Based on this concept, the objective of the work was to verify if there is a significant difference between chocolate beverages, with and without lactose, regarding their sensory aspects, identifying which of them is closer to the ideal sweetness and chocolate flavor, to verify if the 'lactose-free' information causes a change in consumer behavior and how it interferes with purchase intent.