Abstract
ABSTRACT 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.
Sign-in/Register to access full text options 
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 callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
