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|Type:||Artigo de periódico|
|Title:||Effect of nutrition and health claims on the acceptability of soyamilk beverages|
da Silva, MAAP
|Abstract:||The effect of expectation on the acceptability of four types of yoghurt-like fermented soyamilk was studied among fifty-three subjects. Overall liking was rated under three conditions: (1) blind test (B); (2) expectations created by nutritional and health claims about the products (E) and (3) subjects re-tasted the beverages, having the nutrition and health claims available (R). Student's t-tests performed on data indicated no significant differences (P > 0.05) between acceptance levels under the blind (B) and real (R) conditions, although expectation ratings (E) were significantly higher (P < 0.05) than (B) and (R). However, linear regression of (R - C) x (E - C) ratings for each sample revealed a major assimilation effect of expectation, especially under negative disconfirmation (when the product was evaluated as worse than expected). Contrast effect was also observed, but to a lesser extent. In conclusion, information influenced positively on the acceptance, although such influence was limited by the subjects' sensory experience.|
|Citation:||International Journal Of Food Science And Technology. Blackwell Publishing, v. 42, n. 1, n. 50, n. 56, 2007.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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