Results 21 to 30 of about 58,681,803 (141)
, 2013 The performance of check-all-that-apply (CATA), projective mapping, sorting and intensity scales was assessed for determining consumer perception of probiotic yogurts, two prototypes added with glucose oxidase, a potential oxygen scavenger and 04 ...
A. Cruz +9 more
semanticscholar +3 more sources
Sensory Profiling of Commercial Sweet Crackers Using Check-All-That-Apply and Just-About Right Methods [PDF]
Jurnal Teknologi dan Industri PanganThis study employed a dual-sensory technique to assess six commercially available sweet cracker products. The just-about-right (JAR) method was used to measure ideal intensity, while the check-all-that-apply (CATA) method was employed to determine ...
Dase Hunaefi +4 more
doaj +2 more sources
FoodsThe purpose of this study was to investigate sensory attributes identified using a CATA questionnaire and consumer acceptance of cookies using plant-based oils and to determine which sensory attributes influence and improve purchase intention of cookies ...
Juyoun Lee, Seyoung Ju
exaly +3 more sources
The potential of “umbuzeiro” genotypes for the development of preserves [PDF]
Ciência Rural, 2021 : One of the relevant economic importances of the “umbuzeiro” (Spondias tuberosa Arruda) to the northeastern semiarid region of Brazil is the fruit processing to obtaining preserves. However, there are limitations in the production and standardization of
Renata Torres dos Santos e Santos +6 more
doaj +1 more source
Comparing the Rate-All-That-Apply and Rate-All-Statements Question Formats across Five Countries
Foods, 2021 Rate All That Apply (RATA) is a derivative of the popularly used Check-All-That-Apply (CATA) question format. For RATA, consumers select all terms or statements that apply from a given list and then continue to rate those selected based on how much they ...
Denis Richard Seninde, Edgar Chambers
doaj +1 more source
Amorphophallus konjac: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread
Foods, 2022 This study aimed to evaluate the sensory profile of gluten-free bread with Amorphophallus konjac (AK) flour in different concentrations. This experimental study is divided into three steps: preparation of the gluten-free bread formulations, sensory ...
Fernanda Laignier +6 more
doaj +1 more source
AgroteknikaAbon ikan merupakan salah satu produk yang memiliki nilai tambah serta proses pembuatannya dapat memperpanjang umur simpan komoditas perikanan. Penelitian terkait profil sensori dari abon ikan komersial dengan menggunakan analisis sensori berbasis ...
Ratna Nurmalita Sari +1 more
semanticscholar +2 more sources
Dysphagia-Related Health Information Improved Consumer Acceptability of Thickened Beverages
Beverages, 2021 Most people tend to think that healthy foods do not taste good. This view could have a negative impact on the taste of the food that people eat for health.
Ji-Hye An +4 more
doaj +1 more source
Comparing Four Question Formats in Five Languages for On-Line Consumer Surveys
Methods and Protocols, 2020 Question formats are critical to the collection of consumer health attitudes, food product characterizations, and perceptions. The information from those surveys provides important insights in the product development process.
Denis Richard Seninde, Edgar Chambers
doaj +1 more source