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标题：EFFECT OF PASTEURIZATION CLAIM ON ACCEPTANCE AND PURCHASE INTENTION OF READY-TO-EAT AÇAÍ
其他标题：EFFECT OF PASTEURIZATION CLAIM ON ACCEPTANCE AND PURCHASE INTENTION OF READY-TO-EAT AÇAÍ
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作者：JÉSSICA B. PORTELA ; LÍVIA MELLO ; TÁBATA F. DA SILVA 等
期刊名称：Boletim Centro de Pesquisa e Processamento de Alimentos
印刷版ISSN：0102-0323
电子版ISSN：1983-9774
出版年度：2015
卷号：33
期号：2
DOI：10.5380/cep.v33i2.47297
语种：Portuguese
出版社：Centro de Pesquisa e Processamento de Alimentos
摘要：The açaí (Euterpe oleracea) is very perishable, due to its microbial,chemical and enzymatic nature. Furthermore, extensive handlingof the product during the production process also contributes toits rapid deterioration and contamination. Results showed the açaías a vehicle for oral transmission of Acute Chagas disease (ACD).The pasteurization, which is an important thermal process in thefood industry, can inactivate the protozoan that transmits the ACD,assuring microbiological food safety. However, heat can aff ectimportant sensory characteristics such as color and fl avor anddecrease açaí acceptance. On the other hand, information aboutthe product can interfere in the consumer’s choice and intention topurchase. The study was conducted with two brands of ready-toeataçaí, pasteurized and unpasteurized. Aff ective acceptance testswere performed with the samples, using the hedonic 9-point scale (1= dislike extremely to 9 = like extremely). Moreover, evaluations alsoincluded consumption frequency , and purchase intention. Resultsdemonstrated that the pasteurization claim, given to consumers,increased (p<0.05) acceptance of the pasteurized sample (7.5a),initially (without the claim) (6.2b) not as well accepted as theunpasteurized sample (7.8a) (p<0.05). Despite that, the claim of notpasteurization did not infl uence the acceptance of the unpasteurizedsample (7.8a), which remained well accepted (p>0.05) by consumers(7.8a). These results reinforce the importance of the eff ect ofinformation on the consumer’s acceptance and purchase intentionof açaí.