Respuesta sensorial y emocional de los consumidores frente a alimentos elaborados con bagazo de cervecería (BSG)
Supervisor(es): Curutchet, Ana
Resumen:
The aim of this research is to evaluate the impact of incorporating BSG (brewer's spent grain) into pasta, bread, chocolate milk and “salchichón de chocolate” formulations, as well as the information conveyed on the labels, on consumers' sensory and emotional responses. Initially, expectations for the products will be assessed through product labels using an online questionnaire. Subsequently, sensory and explicit emotional response of the products along with its labels will be assessed using sensory ballots and the EsSense 25 method. Finally, implicit emotional responses when viewing product labels and consuming the products will be evaluated using Eye tracker and Face Reader.
| 2025 | |
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Alimentos Bagazo de cerveza Percepción Sentidos Emociones Consumidores Memoria de grado (Ingeniería de alimentos) |
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| Universidad Católica del Uruguay | |
| LIBERI | |
| https://hdl.handle.net/10895/4773 | |
| Acceso abierto | |
| Licencia Creative Commons Atribución – No Comercial – Sin Derivadas (CC BY-NC-ND 4.0) |
| _version_ | 1876390801348493312 |
|---|---|
| author | Dufort y Álvarez Bouissa, María Victoria |
| author2 | Mccall Juan, Miranda Piñeyrúa Frederick, Malena Ramos Altez, Eugenia |
| author2_role | author author author |
| author_facet | Dufort y Álvarez Bouissa, María Victoria Mccall Juan, Miranda Piñeyrúa Frederick, Malena Ramos Altez, Eugenia |
| author_role | author |
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| collection | LIBERI |
| dc.creator.advisor.none.fl_str_mv | Curutchet, Ana |
| dc.creator.none.fl_str_mv | Dufort y Álvarez Bouissa, María Victoria Mccall Juan, Miranda Piñeyrúa Frederick, Malena Ramos Altez, Eugenia |
| dc.date.accessioned.none.fl_str_mv | 2025-08-07T20:01:06Z |
| dc.date.available.none.fl_str_mv | 2025-08-07T20:01:06Z |
| dc.date.issued.none.fl_str_mv | 2025 |
| dc.description.abstract.none.fl_txt_mv | The aim of this research is to evaluate the impact of incorporating BSG (brewer's spent grain) into pasta, bread, chocolate milk and “salchichón de chocolate” formulations, as well as the information conveyed on the labels, on consumers' sensory and emotional responses. Initially, expectations for the products will be assessed through product labels using an online questionnaire. Subsequently, sensory and explicit emotional response of the products along with its labels will be assessed using sensory ballots and the EsSense 25 method. Finally, implicit emotional responses when viewing product labels and consuming the products will be evaluated using Eye tracker and Face Reader. |
| dc.format.extent.es.fl_str_mv | 81 p. |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.uri.none.fl_str_mv | https://hdl.handle.net/10895/4773 |
| dc.language.iso.none.fl_str_mv | en_US |
| dc.publisher.country.none.fl_str_mv | UY |
| dc.publisher.none.fl_str_mv | Universidad Católica del Uruguay |
| dc.rights.license.none.fl_str_mv | Licencia Creative Commons Atribución – No Comercial – Sin Derivadas (CC BY-NC-ND 4.0) |
| dc.rights.none.fl_str_mv | info:eu-repo/semantics/openAccess |
| dc.rights.uri.none.fl_str_mv | https://creativecommons.org/licenses/by-nc-sa/4.0/ |
| dc.source.none.fl_str_mv | reponame:LIBERI instname:Universidad Católica del Uruguay instacron:Universidad Católica del Uruguay |
| dc.subject.none.fl_str_mv | Alimentos Bagazo de cerveza Percepción Sentidos Emociones Consumidores Memoria de grado (Ingeniería de alimentos) |
| dc.title.none.fl_str_mv | Respuesta sensorial y emocional de los consumidores frente a alimentos elaborados con bagazo de cervecería (BSG) |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/bachelorThesis |
| dc.type.version.none.fl_str_mv | info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/acceptedVersion |
| description | The aim of this research is to evaluate the impact of incorporating BSG (brewer's spent grain) into pasta, bread, chocolate milk and “salchichón de chocolate” formulations, as well as the information conveyed on the labels, on consumers' sensory and emotional responses. Initially, expectations for the products will be assessed through product labels using an online questionnaire. Subsequently, sensory and explicit emotional response of the products along with its labels will be assessed using sensory ballots and the EsSense 25 method. Finally, implicit emotional responses when viewing product labels and consuming the products will be evaluated using Eye tracker and Face Reader. |
| eu_rights_str_mv | openAccess |
| format | bachelorThesis |
| id | LIBERI_d5488563dad0b0baf34cb48dbfa608af |
| instacron_str | Universidad Católica del Uruguay |
| institution | Universidad Católica del Uruguay |
| instname_str | Universidad Católica del Uruguay |
| language_invalid_str_mv | en_US |
| network_acronym_str | LIBERI |
| network_name_str | LIBERI |
| oai_identifier_str | oai:liberi.ucu.edu.uy:10895/4773 |
| publishDate | 2025 |
| publisher.none.fl_str_mv | Universidad Católica del Uruguay |
| reponame_str | LIBERI |
| repository.mail.fl_str_mv | franco.pertusso@ucu.edu.uy |
| repository.name.fl_str_mv | LIBERI - Universidad Católica del Uruguay |
| repository_id_str | 10342 |
| rights_invalid_str_mv | Licencia Creative Commons Atribución – No Comercial – Sin Derivadas (CC BY-NC-ND 4.0) https://creativecommons.org/licenses/by-nc-sa/4.0/ |
| spelling | Licencia Creative Commons Atribución – No Comercial – Sin Derivadas (CC BY-NC-ND 4.0)info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2025-08-07T20:01:06Z2025-08-07T20:01:06Z2025https://hdl.handle.net/10895/4773The aim of this research is to evaluate the impact of incorporating BSG (brewer's spent grain) into pasta, bread, chocolate milk and “salchichón de chocolate” formulations, as well as the information conveyed on the labels, on consumers' sensory and emotional responses. Initially, expectations for the products will be assessed through product labels using an online questionnaire. Subsequently, sensory and explicit emotional response of the products along with its labels will be assessed using sensory ballots and the EsSense 25 method. Finally, implicit emotional responses when viewing product labels and consuming the products will be evaluated using Eye tracker and Face Reader.application/pdf81 p.en_USUniversidad Católica del UruguayUYAlimentosBagazo de cervezaPercepciónSentidosEmocionesConsumidoresMemoria de grado (Ingeniería de alimentos)Respuesta sensorial y emocional de los consumidores frente a alimentos elaborados con bagazo de cervecería (BSG)info:eu-repo/semantics/bachelorThesisinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/acceptedVersionreponame:LIBERIinstname:Universidad Católica del Uruguayinstacron:Universidad Católica del UruguayDufort y Álvarez Bouissa, María VictoriaMccall Juan, MirandaPiñeyrúa Frederick, MalenaRamos Altez, EugeniaCurutchet, AnaORIGINAL130497.pdfTesis BSG.pdfapplication/pdf10319499https://liberi.ucu.edu.uy/bitstreams/4fa5208d-12d9-42d9-a266-8a638e7b3093/downloadb4b2ea36b9bb56444ef56f90fcf6c5c9MD51trueAnonymousREADLICENSElicense.txtWritten by org.dspace.content.LicenseUtilstext/plain; charset=utf-81021https://liberi.ucu.edu.uy/bitstreams/cc92d066-dd46-480c-936f-e5b38c1d0ebb/download40f5922ee6c15fece1c80fd7406b5becMD52falseAnonymousREADTEXT130497.pdf.txtWritten by FormatFilter org.dspace.app.mediafilter.TikaTextExtractionFilter on 2025-08-08T06:00:20Z (GMT).Extracted texttext/plain101493https://liberi.ucu.edu.uy/bitstreams/8461b336-2735-4e62-b348-dd8fb6ca3efe/download78d58151e6ea01d4439bef4f2a688fd5MD53falseAnonymousREADTHUMBNAIL130497.pdf.jpgWritten by FormatFilter org.dspace.app.mediafilter.PDFBoxThumbnail on 2025-08-08T06:00:21Z (GMT).Generated Thumbnailimage/jpeg3842https://liberi.ucu.edu.uy/bitstreams/9ab8c424-d56d-4f59-b3b9-2d6b2dd200a3/downloadf96bb21502b80b94d7799f3989e30d39MD54falseAnonymousREAD10895/47732025-08-26 20:23:58.346https://creativecommons.org/licenses/by-nc-sa/4.0/info:eu-repo/semantics/openAccessopen.accessoai:liberi.ucu.edu.uy:10895/4773https://liberi.ucu.edu.uyInstitucionalhttps://liberi.ucu.edu.uy/Universidadhttps://www.ucu.edu.uy/https://liberi.ucu.edu.uy/server/oaifranco.pertusso@ucu.edu.uyUruguayopendoar:103422025-08-26T18:23:58LIBERI - Universidad Católica del 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 |
| spellingShingle | Respuesta sensorial y emocional de los consumidores frente a alimentos elaborados con bagazo de cervecería (BSG) Dufort y Álvarez Bouissa, María Victoria Alimentos Bagazo de cerveza Percepción Sentidos Emociones Consumidores Memoria de grado (Ingeniería de alimentos) |
| status_str | publishedVersion |
| title | Respuesta sensorial y emocional de los consumidores frente a alimentos elaborados con bagazo de cervecería (BSG) |
| title_full | Respuesta sensorial y emocional de los consumidores frente a alimentos elaborados con bagazo de cervecería (BSG) |
| title_fullStr | Respuesta sensorial y emocional de los consumidores frente a alimentos elaborados con bagazo de cervecería (BSG) |
| title_full_unstemmed | Respuesta sensorial y emocional de los consumidores frente a alimentos elaborados con bagazo de cervecería (BSG) |
| title_short | Respuesta sensorial y emocional de los consumidores frente a alimentos elaborados con bagazo de cervecería (BSG) |
| title_sort | Respuesta sensorial y emocional de los consumidores frente a alimentos elaborados con bagazo de cervecería (BSG) |
| topic | Alimentos Bagazo de cerveza Percepción Sentidos Emociones Consumidores Memoria de grado (Ingeniería de alimentos) |
| url | https://hdl.handle.net/10895/4773 |
