2022
DOI: 10.1111/joss.12789
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Using the hedonic thresholds methodology and affective sensory methods to develop beet‐flavored smoothie yogurt

Abstract: We aimed to develop a beet-flavored smoothie yogurt by applying methodologies such as the hedonic thresholds, acceptance and purchase intent tests, and by studying the effect of information on consumer evaluation of the product, in order to establish the maximum concentration of beet to be added to the smoothie yogurt. We also studied its proximal composition and shelf life. To determine the compromised acceptance threshold (CAT) and hedonic rejection threshold (HRT), consumers were divided into "like beet" (L… Show more

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