Abstract
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 < 0.05) for the flavor attribute. Information on health benefits contributed by a reduction of “dislike moderately” and “dislike very much” classes (mainly 50-80%), and an increase of “like slightly” and “like moderately” classes (mainly 30-50%) in the acceptability test in the second session. The first session, the ice cream was related to coconut water and acid flavors and sandy texture, while in the second session it was described as yogurt flavor and creamy texture. There was a tendency to assign more pleasant characteristics to the second session. Therefore, the ice cream acceptance and sensory profile described by consumers were affected by the provided information, especially for the male group.
Highlights
Lactose intolerance affects approximately 75% of the world’s population, with 15% of people from northern Europe, 80% of African and Latins, and 100% of Indians from America and Asia (Swagerty et al, 2002; Szilagyi, 2015)
The fermented yam-based ice cream elaboration was performed in three steps
The ice cream was prepared from the fermentation of the yam by Leuconostoc lactis CCMA 0415
Summary
Lactose intolerance affects approximately 75% of the world’s population, with 15% of people from northern Europe, 80% of African and Latins, and 100% of Indians from America and Asia (Swagerty et al, 2002; Szilagyi, 2015). The malabsorption of lactose by the intestine occurs due to the deficiency of lactase production by the individual resulting in gastrointestinal symptoms, such as watery stools, swelling, and abdominal pain (Swagerty et al, 2002; Szilagyi, 2015). The use of cereals, roots, and tubers has been an interesting alternative to the production of lactose-free products by food industries. According to FAO (Food and Agriculture Organization of the United Nations, 2013), approximately 62 million tons of yam are annually produced and around 6.7 million tons are lost during post-harvest treatment. Yam processing is an alternative to reduce waste and increase the consumption of this tuber by the population
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