Abstract
SummaryThe 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) × (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.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call