Effect of a health claim on consumer acceptance of milk-based dessert containing omega-3
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2021 |
| Outros Autores: | , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/22660 |
Resumo: | 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. |
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Effect of a health claim on consumer acceptance of milk-based dessert containing omega-3Efecto de una declaración de propiedades saludables en la aceptación por parte del consumidor de un postre a base de leche que contiene omega-3Efeito de uma alegação de saúde na aceitação do consumidor de sobremesa à base de leite contendo ômega-3Características no sensorialesÁcidos grasos poliinsaturadosMetodología de umbral hedónicoUmbral de aceptación comprometidoUmbral de rechazo hedónico.non-sensory characteristicspolyunsaturated fatty acidshedonic threshold methodologycompromised acceptance thresholdHedonic rejection threshold.Características não sensoriaisÁcidos graxos poliinsaturadosMetodologia dos limiares hedônicosLimiar de aceitação comprometidoLimiar de rejeição hedônica.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.Este estudio tuvo como objetivo evaluar la influencia de la información sobre la adición de omega-3 y sus beneficios para la salud en la aceptación del postre lácteo. La metodología de umbrales hedónicos se aplicó en dos ensayos: ciego y abierto. En el ensayo ciego, no se proporcionó información a los consumidores sobre la formulación de los flanes. En el ensayo de etiqueta abierta, los consumidores recibieron información sobre la adición de omega-3 y sus beneficios para la salud. El valor del umbral de aceptación comprometido (UAC) no se vio influenciado por la información sobre la adición de omega-3 y sus beneficios para la salud. Sin embargo, hubo un alto aumento en el valor del umbral de rechazo hedónico (URH) cuando se informó a los consumidores de los beneficios del omega-3, y fue posible aumentar la adición del compuesto en los flanes hasta en un 21.03% sin provocando el rechazo del producto, confirmando el efecto positivo de la información sobre los beneficios para la salud en la aceptación.Este estudo teve como objetivo avaliar a influência das informações sobre a adição de ômega-3 e seus benefícios para a saúde na aceitação de sobremesa láctea. A metodologia de limiares hedônicos foi aplicada em dois ensaios: cego e com informação. No ensaio cego, nenhuma informação foi fornecida aos consumidores sobre a formulação dos flans. No ensaio com informação, os consumidores receberam informações sobre a adição de ômega-3 e seus benefícios para a saúde. O valor do limite de aceitação comprometido (LAC) não foi influenciado pelas informações sobre a adição de ômega-3 e seus benefícios para a saúde. Porém, houve um grande aumento no valor do limiar de rejeição hedônica (LRH) quando os consumidores foram informados dos benefícios do ômega-3, sendo possível aumentar a adição do composto nos flans em até 21,03% sem causar rejeição do produto, confirmando o efeito positivo da informação sobre os benefícios para a saúde na aceitação.Research, Society and Development2021-11-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2266010.33448/rsd-v10i15.22660Research, Society and Development; Vol. 10 No. 15; e289101522660Research, Society and Development; Vol. 10 Núm. 15; e289101522660Research, Society and Development; v. 10 n. 15; e2891015226602525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/22660/20376Copyright (c) 2021 Marina Carvalho Martins Madalão; Andrea Alves Simiqueli; Tarcísio Lima Filho; Márcia Cristina Teixeira Ribeiro Vidigal; Luis Antonio Minim; Valéria Paula Rodrigues Minimhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMadalão, Marina Carvalho MartinsSimiqueli, Andrea Alves Lima Filho, Tarcísio Vidigal, Márcia Cristina Teixeira RibeiroMinim, Luis Antonio Minim, Valéria Paula Rodrigues 2021-12-06T10:13:53Zoai:ojs.pkp.sfu.ca:article/22660Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:41:46.000994Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Effect of a health claim on consumer acceptance of milk-based dessert containing omega-3 Efecto de una declaración de propiedades saludables en la aceptación por parte del consumidor de un postre a base de leche que contiene omega-3 Efeito de uma alegação de saúde na aceitação do consumidor de sobremesa à base de leite contendo ômega-3 |
| title |
Effect of a health claim on consumer acceptance of milk-based dessert containing omega-3 |
| spellingShingle |
Effect of a health claim on consumer acceptance of milk-based dessert containing omega-3 Madalão, Marina Carvalho Martins Características no sensoriales Ácidos grasos poliinsaturados Metodología de umbral hedónico Umbral de aceptación comprometido Umbral de rechazo hedónico. non-sensory characteristics polyunsaturated fatty acids hedonic threshold methodology compromised acceptance threshold Hedonic rejection threshold. Características não sensoriais Ácidos graxos poliinsaturados Metodologia dos limiares hedônicos Limiar de aceitação comprometido Limiar de rejeição hedônica. |
| title_short |
Effect of a health claim on consumer acceptance of milk-based dessert containing omega-3 |
| title_full |
Effect of a health claim on consumer acceptance of milk-based dessert containing omega-3 |
| title_fullStr |
Effect of a health claim on consumer acceptance of milk-based dessert containing omega-3 |
| title_full_unstemmed |
Effect of a health claim on consumer acceptance of milk-based dessert containing omega-3 |
| title_sort |
Effect of a health claim on consumer acceptance of milk-based dessert containing omega-3 |
| author |
Madalão, Marina Carvalho Martins |
| author_facet |
Madalão, Marina Carvalho Martins Simiqueli, Andrea Alves Lima Filho, Tarcísio Vidigal, Márcia Cristina Teixeira Ribeiro Minim, Luis Antonio Minim, Valéria Paula Rodrigues |
| author_role |
author |
| author2 |
Simiqueli, Andrea Alves Lima Filho, Tarcísio Vidigal, Márcia Cristina Teixeira Ribeiro Minim, Luis Antonio Minim, Valéria Paula Rodrigues |
| author2_role |
author author author author author |
| dc.contributor.author.fl_str_mv |
Madalão, Marina Carvalho Martins Simiqueli, Andrea Alves Lima Filho, Tarcísio Vidigal, Márcia Cristina Teixeira Ribeiro Minim, Luis Antonio Minim, Valéria Paula Rodrigues |
| dc.subject.por.fl_str_mv |
Características no sensoriales Ácidos grasos poliinsaturados Metodología de umbral hedónico Umbral de aceptación comprometido Umbral de rechazo hedónico. non-sensory characteristics polyunsaturated fatty acids hedonic threshold methodology compromised acceptance threshold Hedonic rejection threshold. Características não sensoriais Ácidos graxos poliinsaturados Metodologia dos limiares hedônicos Limiar de aceitação comprometido Limiar de rejeição hedônica. |
| topic |
Características no sensoriales Ácidos grasos poliinsaturados Metodología de umbral hedónico Umbral de aceptación comprometido Umbral de rechazo hedónico. non-sensory characteristics polyunsaturated fatty acids hedonic threshold methodology compromised acceptance threshold Hedonic rejection threshold. Características não sensoriais Ácidos graxos poliinsaturados Metodologia dos limiares hedônicos Limiar de aceitação comprometido Limiar de rejeição hedônica. |
| description |
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. |
| publishDate |
2021 |
| dc.date.none.fl_str_mv |
2021-11-27 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/22660 10.33448/rsd-v10i15.22660 |
| url |
https://rsdjournal.org/index.php/rsd/article/view/22660 |
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10.33448/rsd-v10i15.22660 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
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https://rsdjournal.org/index.php/rsd/article/view/22660/20376 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 10 No. 15; e289101522660 Research, Society and Development; Vol. 10 Núm. 15; e289101522660 Research, Society and Development; v. 10 n. 15; e289101522660 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1797052695750639616 |