| Autor: |
Dall Acua, Katry, Fiorini Sommer, Sueli, François Richter, Marc, Leães, Fernanda Leal, Sant'Anna, Voltaire |
| Předmět: |
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| Zdroj: |
Journal of Culinary Science & Technology; 2024, Vol. 22 Issue 2, p323-337, 15p |
| Abstrakt: |
The aim of the present work was to evaluate consumers' perception and sensory analysis of pinhão and pinhão-based products. Social representation theory was used to explore the main associations of 75 volunteers and sensory acceptance of cookies made of pinhão flour concentration in the range of 0%–100%. Pinhão was related to hedonic and daily consumption words and with pinhão to traditional dishes and innovation, although these feelings are not perceptions solidified. Consumers presented high expectation for products with pinhão flour, but incorporating more than 50% of pinhão flour in the formulation can negatively impact the acceptance of the product. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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