Information as a determinant criterion in the acceptance of fermented yam-based ice cream

Abstract The aim of this study was to evaluate the influence of information on the acceptability of fermented yam-based ice cream, as well as its sensorial profile. For this, the acceptance and check all that apply (CATA) tests were performed in two sessions by 102 tasters. In the first session, consumers received only brief information about the ice cream preparation. Additional information about the healthy contribution of the product was provided to the consumers in the second session. In the acceptance test, significant differences between the sessions were observed (p摘要 本研究旨在探究信息告知对发酵山药基冰淇淋接受度的影响，及其感官属性特征。为此，共招募102名消费者品尝员，分两次开展接受度测试与全选式评价测试（Check All That Apply, CATA）。首次实验中，受试者仅获知该冰淇淋制作工艺的简要说明；第二次实验时，受试者额外获取了该产品的健康益处相关补充信息。在接受度测试中，两次实验间观测到显著差异（p