RESUMO
Legumes are abundant sources of proteins, and white common bean proteins play an important role in air-water interface properties. This study aims to investigate the technical-functional properties of white common bean protein isolate (BPI) as a function of pH, protein concentration, and guar gum (GG) presence. BPI physicochemical properties were analyzed in terms of solubility, zeta potential, and mean particle diameter at pH ranging from 2 to 9, in addition to water-holding capacity (WHC), oil-holding capacity (OHC), and thermogravimetric analysis. Protein dispersions were evaluated in terms of dynamic, interfacial, and foam-forming properties. BPI showed higher solubility (>80 %) at pH 2 and above 7. Zeta potential and mean diameter ranged from 15.43 to -34.08 mV and from 129.55 to 139.90 nm, respectively. BPI exhibited WHC and OHC of 1.37 and 4.97 g/g, respectively. Thermograms indicated decomposition temperature (295.81 °C) and mass loss (64.73 %). Flow curves indicated pseudoplastic behavior, with higher η100 values observed in treatments containing guar gum. The behavior was predominantly viscous (tg δ > 1) at lower frequencies, at all pH levels, shifting to predominantly elastic at higher frequencies. Equilibrium surface tension (γeq) ranged from 43.87 to 41.95 mN.m-1 and did not decrease with increasing protein concentration under all pH conditions. All treatments exhibited Ï < 15°, indicating predominantly elastic surface films. Foaming properties were influenced by higher protein concentration and guar gum addition, and the potential formation of protein-polysaccharide complexes favored the kinetic stability of the system.
Assuntos
Galactanos , Mananas , Phaseolus , Gomas Vegetais , Proteínas de Plantas , Solubilidade , Propriedades de Superfície , Gomas Vegetais/química , Galactanos/química , Mananas/química , Concentração de Íons de Hidrogênio , Proteínas de Plantas/química , Phaseolus/química , Tamanho da Partícula , Água/químicaRESUMO
The oil extracted from baru (Dipteryx alata Vog.) seeds is in bioactive compounds and it presents potential to be used in food and cosmetic industries. Therefore, this study aims to provide insights into the stability of baru oil-in-water (O/W) nanoemulsions. For this purpose, the effects of the ionic strength (0, 100 and 200 mM), pH (6, 7 and 8), and storage time (28 days) on the kinetic stability of these colloidal dispersions were evaluated. The nanoemulsions were characterized in terms of interfacial properties, rheology, zeta potential (ζ), average droplet diameter, polydispersity index (PDI), microstructure, and creaming index. In general, for samples, the equilibrium interfacial tension ranged from 1.21 to 3.4 mN.m-1, and the interfacial layer presented an elastic behavior with low dilatational viscoelasticity. Results show that the nanoemulsions present a Newtonian flow behavior, with a viscosity ranging from 1.99 to 2.39 mPa.s. The nanoemulsions presented an average diameter of 237-315 nm with a low polydispersity index (<0.39), and a ζ-potential ranging from 39.4 to 50.3 mV after 28 days of storage at 25 °C. The results obtained for the ζ-potential suggest strong electrostatic repulsions between the droplets, which is an indicative of relative kinetic stability. In fact, macroscopically, all the nanoemulsions were relatively stable after 28 days of storage, except the nanoemulsions added with NaCl. Nanoemulsions produced with baru oil present a great potential to be used in the food, cosmetic, and pharmaceutical industries.
Assuntos
Dipteryx , Asco , Cinética , Reologia , SementesRESUMO
This study proposed the development of a monolithic supermacroporous affinity column for direct capture of lactoperoxidase, a glycoprotein present in milk, whey, and colostrum, with several applications due to its wide antimicrobial activity. A poly(acrylamide)-based cryogel was produced by radical co-polymerization of monomers in frozen aqueous solution and activated with p-aminobenzenesulfonamide as a ligand for specific interaction with the lactoperoxidase. The axial liquid dispersion coefficients at different liquid flow rates were determined by measuring residence time distributions using the tracer pulse-response method. The axial dispersion coefficient was low and the height equivalent to theoretical plate was not dependent on the flow velocity. The adsorptive capacity of affinity cryogel was studied as a function of flow velocity and the best condition was 0.9 cm/min. The response surface methodology was applied to optimize the capture of the enzyme, as a function of pH and salt concentration. Higher purification factor value was found at a salt concentration of 80 mmol/L and pH of 8.0 (p < 0.05). There was no influence of the variables under study on the yield (p > 0.05). The results indicated that affinity cryogel is a promising chromatography support for the use in high-throughput one-step purification of lactoperoxidase from whey.
Assuntos
Criogéis , Lactoperoxidase , Criogéis/química , Soro do Leite , Ligantes , Adsorção , Cromatografia de Afinidade/métodosRESUMO
The Covid-19 pandemic has strongly impacted people's lives and the food industry. In this sense, food products claiming nutritional and health-promoting benefits due to the presence of bioactive peptides and probiotics, such as Greek-style yogurt, have been in demand. The objective of this work was to investigate, through word association, the perception of the consumers regarding the seven concepts related to Greek-style yogurt (traditional, ultra-creamy, zero fat, high content proteins, zero lactose, light and with no added sugars), in the context of social isolation due to Covid-19. In this online survey, 346 participants completed a questionnaire. The participants were divided according to health concerns (increased, not changed, or decreased) and eating habits (improved, not changed, or worsened) during the Covid-19 pandemic. Chi-square and prototypical analysis were used as statistical tests. During the Covid-19 pandemic, based on self-report, around 66% of the participants had their eating habits and their concerns about health changed. The general associations were related to the categories pleasure, health, creamy, pleasant texture, food restriction, and loss of sensory quality. 'Health' and 'pleasure' were negatively associated with the conceptualization of Greek-style yogurt. For the zero-fat, light, and sugar-free Greek-style yogurts, the terms creamy and ultra-creamy are sensory appealing to the consumers. In general, the price and concerns about health are factors that strongly influence the purchase intention of Greek-style yogurts. The yogurts were associated with sensory and non-sensory characteristics, which can be useful for marketing strategies for of different product concepts.
Assuntos
COVID-19 , Iogurte , COVID-19/epidemiologia , Humanos , Lactose , Pandemias , Tecnologia , Iogurte/análiseRESUMO
Red beetroot (Beta vulgaris L.) is a great source of betalains. The main betalains are the betacyanins, responsible for the purple color, and betaxanthins, which present a brownish color. These pigments can present antioxidant activity and are very unstable under certain conditions, such as temperature, extreme ranges of pH, and exposure to light. The aim of this work was to obtain beetroot extract (BE) via ultrasound and transform it into nanoparticles by using polyethylene glycol (PBE) and polyethylene glycol with low molecular weight chitosan (PCBE) as dispersants. The stability of the main betalains in the nanodispersions and the effects of the nanodispersions on the color and rheological properties of commercial Greek yogurt were evaluated. Compared to pristine BE, PCBE nanoparticles presented increased stability for the main betalains in acidic conditions (pH 3.0 and 5.0) of 56% and 22%, respectively. Both PBE and PCBE showed enhanced relative thermal stability compared to pristine BE. Furthermore, PCBE improved commercial Greek yogurt's rheological properties and color parameters. PCBE nanodispersions can be successfully applied as a color additive to commercial Greek yogurt.
Assuntos
Betalaínas , Iogurte , Betacianinas/análise , Betalaínas/análise , Betaxantinas/análise , Polietilenoglicóis , Verduras/químicaRESUMO
This study focused on the extraction, purification, and physicochemical characterization of γ-conglutin, a protein present in lupin seeds with properties of reducing blood glucose levels. Total protein was extracted with an alkaline-saline solvent, followed by isoelectric precipitation. Chromatographic purification of the precipitated fraction was performed using a cation exchange supermacroporous cryogel column. Electrophoresis of the eluted fraction from chromatography presented a single band of â¼48 kDa under non-reducing conditions (two bands of â¼30 and â¼17 kDa, under reducing conditions) confirming the success of the purification protocol. Liquid chromatography-tandem mass spectrometry analysis confirmed the identity of the protein as γ-conglutin. The purified γ-conglutin had an isoelectric point of 7.51, ß-sheets prevailing as a secondary structure, and denaturation temperature close to 68°C. The outcome of this work showed that γ-conglutin was obtained with a high degree of purity. The proposed purification protocol is simple and can be easily scaled up.
Assuntos
Lupinus , Cátions/análise , Criogéis , Lupinus/química , Lupinus/metabolismo , Proteínas de Plantas/análise , Sementes/químicaRESUMO
This article presents a study of the interfacial properties of oil-in-water emulsions containing sugar esters and polysaccharides. Sucrose fatty acid esters were synthesized using immobilized Candida antarctica lipase B. A yield of 53.4% was obtained using 2-methyl-2-butanol and 1:3 M ratio of sucrose:stearic acid. Equilibrium surface tension was 45 mN/m and low critical micellar concentration (CMC) value was obtained (ca. 10 mg/mL), characteristic of non-ionic surfactant. The interfacial properties of mixtures of sucrose esters and polysaccharides, at the oil-water interface were determined using a pendant drop tensiometer. Addition of polysaccharides increased the interfacial tension. Studies of interfacial viscoelasticity showed that the films were predominantly elastic. The presence of polysaccharides in emulsions resulted in flocculated droplets. All the emulsions presented great stability along 28 days with no creaming formation.
RESUMO
The surface properties and foaming of ovalbumin and guar gum aqueous solutions was investigated in the presence of sucrose or sorbitol. All solutions had a broad particle size distribution (395.60 at 1137.50â¯nm). Higher ovalbumin concentrations had lower equilibrium surface tension and higher absolute values of the zeta potential, regardless the presence of sucrose or sorbitol. Mixtures containing ovalbumin and guar gum resulted in a predominantly elastic character of the air-water interface probably due to the formation of a complex (hydrogen bonding and/or hydrophobic interactions) between ovalbumin and guar gum. Besides, the increase in guar gum concentration enhanced the elasticity of the surface film. Higher concentrations of both polymers were required to provide higher kinetic stability to the system, although the increase in guar gum concentration reduced foam capacity due to the increase in the apparent viscosity. Foams formed in the presence of sucrose or sorbitol showed similar half-lives.
Assuntos
Galactanos/química , Mananas/química , Ovalbumina/química , Gomas Vegetais/química , Sorbitol/química , Sacarose/química , Substâncias Viscoelásticas/química , Tamanho da Partícula , Reologia , Propriedades de Superfície , Tensão Superficial , Substâncias Viscoelásticas/análiseRESUMO
Concerns for health can lead to healthier food choices, especially if the consumer is well informed. This study aimed to evaluate the importance of package and health-related claims on Brazilian consumers' acceptance of snack bars. In order to evaluate package attributes, in focus groups discussions, 19 consumers chose the most important factors that influence their purchase decisions. Next, 102 consumers evaluated six commercial brands of snack bars in a three-session acceptance test: the first with no information about the product, the second containing the product package and the third with information on health-related claims associated with consumption of the bar. In general, package attributes, price and flavor were the most important factors that influence the purchase of snack bars. Health claims positively influenced consumer acceptance, but information concerning the absence of gluten and lactose did not significantly alter sensory acceptance. The presence of omega-3s, sugars, preservatives, flavorings and colorings have the potential to improve acceptability, because they were able to raise the acceptance of the seed bar, removing it from the rejection region. Protein and nut bars are not well known to the general public and the lower mean acceptance of the seed and protein bars demonstrated the need for sensorial improvement.
Assuntos
Comportamento do Consumidor , Preferências Alimentares/psicologia , Percepção , Lanches/psicologia , Adolescente , Adulto , Brasil , Comportamento de Escolha , Comércio , Comportamento do Consumidor/economia , Feminino , Aromatizantes , Grupos Focais , Rotulagem de Alimentos , Embalagem de Alimentos , Alimentos Fortificados , Glutens , Humanos , Lactose , Masculino , Pessoa de Meia-Idade , Nozes , Proteínas , Açúcares , Paladar , Adulto JovemRESUMO
This study aimed to develop and characterize beverages formulated with whey protein and added lutein. Beverages formulated with 0.5 (F1), 2.0 (F2), 4.0 (F3) and 6.0% w/v (F4) whey protein were physicochemically and microbiologically characterized, and sensory evaluated. The physicochemical analyses indicated that the protein content significantly changed (P 0.05) the acidity values, soluble solids and the colorimetric coordinates, making possible to adjust mathematical models for all these variables. Microbiological analyses showed no significant contamination (P 0.05) during processing that would compromise drinks quality of the drinks. Carotenoid content and the antioxidant activity did not change significantly (p>0.05) with increased protein content. The F2 formulation showed the highest sensory acceptance. Beverages offer a promising alternative to whey use and enhance the value of the product by the addition of lutein. (AU)
Este estudo teve como objetivo desenvolver e caracterizar bebidas formuladas com proteínas de soro de leite adicionadas de luteína. Bebidas formuladas com 0,5 (F1), 2,0 (F2), 4,0 (F3) e 6,0% m/v (F4) de proteínas de soro caracterizadas fisico-quimicamente e microbiologicamente e, avaliadas sensorialmente. As análises físico-químicas indicaram que o teor de proteína alterou significativamente (P 0,05) os valores de acidez, sólidos solúveis e as coordenadas colorimétricas, foi possível ajustar modelos matemáticos para todas essas variáveis. As análises microbiológicas mostraram contaminação não significativa (P 0,05) durante o processamento que poderia comprometer a qualidade das bebidas. Os teores de carotenoides e a atividade antioxidante não variaram significativamente (P>0,05) com o aumento do teor de proteína. A formulação F2 apresentou a maior aceitação sensorial. As bebidas são uma alternativa promissora para o uso do soro de leite e aumentam o valor agregado do produto pela adição de luteína. (AU)
Assuntos
Bebidas , Soro do Leite , Luteína , Proteínas , Antioxidantes , Retroalimentação SensorialRESUMO
This study aimed to develop and characterize beverages formulated with whey protein and added lutein. Beverages formulated with 0.5 (F1), 2.0 (F2), 4.0 (F3) and 6.0% w/v (F4) whey protein were physicochemically and microbiologically characterized, and sensory evaluated. The physicochemical analyses indicated that the protein content significantly changed (P 0.05) the acidity values, soluble solids and the colorimetric coordinates, making possible to adjust mathematical models for all these variables. Microbiological analyses showed no significant contamination (P 0.05) during processing that would compromise drinks quality of the drinks. Carotenoid content and the antioxidant activity did not change significantly (p>0.05) with increased protein content. The F2 formulation showed the highest sensory acceptance. Beverages offer a promising alternative to whey use and enhance the value of the product by the addition of lutein.
Este estudo teve como objetivo desenvolver e caracterizar bebidas formuladas com proteínas de soro de leite adicionadas de luteína. Bebidas formuladas com 0,5 (F1), 2,0 (F2), 4,0 (F3) e 6,0% m/v (F4) de proteínas de soro caracterizadas fisico-quimicamente e microbiologicamente e, avaliadas sensorialmente. As análises físico-químicas indicaram que o teor de proteína alterou significativamente (P 0,05) os valores de acidez, sólidos solúveis e as coordenadas colorimétricas, foi possível ajustar modelos matemáticos para todas essas variáveis. As análises microbiológicas mostraram contaminação não significativa (P 0,05) durante o processamento que poderia comprometer a qualidade das bebidas. Os teores de carotenoides e a atividade antioxidante não variaram significativamente (P>0,05) com o aumento do teor de proteína. A formulação F2 apresentou a maior aceitação sensorial. As bebidas são uma alternativa promissora para o uso do soro de leite e aumentam o valor agregado do produto pela adição de luteína.
Assuntos
Bebidas , Luteína , Proteínas , Soro do Leite , Antioxidantes , Retroalimentação SensorialRESUMO
In this study, a supermacroporous polyacrylamide cryogel was produced by cryo-polymerization and activated with Tris(hydroxymethyl)aminomethane (Tris-cryogel) to be applied as an affinity ligand for a one step purification of lysozyme (LYZ), directly from chicken egg white (EW). The Tris-cryogel presented interconnected pores with size varying in the range of 20-80µm and swelling capacity of 19.6±0.9g/g. The axial dispersion of the Tris-cryogel was analyzed at different flow velocities and mobile phase viscosities. It was verified that higher viscosity resulted in a higher degree of dispersion, causing the HETP values to increase from 0.04cm to 0.8cm. Adsorption isotherms were measured at 15°C and 35°C at pH 7.5. A Langmuir model was fitted to the equilibrium data, with a maximum adsorptive capacity of 285mg/g at 15°C and 363mg/g at 35°C. Thermodynamic analysis based on the Van't Hoff relationship showed that the process was spontaneous and enthalpically driven. Lysozyme was purified directly from egg white in a one step purification process at different pH values (7.5, 8.5 and 9.5). Independent of the pH, the specificity of Tris-cryogel for lysozyme adsorption was confirmed. At pH 7.5, yield and purification fold were higher (30% and 45). In addition, the effect of the dilution rate on egg white and flow velocity were also analyzed and it was shown that flow velocity did not affected purification and column efficiency, and that diluting the egg white increased yield to 70% with a purification fold of 23. Results show Tris-cryogel is a promising matrix for use in high throughput purification of lysozyme from egg white.
Assuntos
Cromatografia de Afinidade/métodos , Criogéis/química , Clara de Ovo/química , Muramidase/isolamento & purificação , Animais , Galinhas , Eletroforese em Gel de Poliacrilamida , Concentração de Íons de Hidrogênio , Modelos Lineares , Muramidase/análise , Muramidase/químicaRESUMO
Este trabalho teve como objetivo a elaboração de uma bebida eletrolítica a base de permeado da ultrafiltração de leite e avaliação de suas características físicas, químicas e microbiológicas, durante o período de armazenamento por 30 dias, nas temperaturas de 7°C e 25°C. A bebida apresentou-se clara, com coloração amarelo-esverdeada, osmolalidade de 311,6mOsmol.L-1 e carboidratos totais de 6,48% m/v. Não foram observadas alterações significativas de pH, acidez titulável e sólidos solúveis durante o tempo e temperatura de armazenamento (P>0,05). A osmolalidade e o teor de açúcares totais foram afetados pelo tempo (P<0,05), enquanto que o aumento de açúcares redutores foi afetado pelo tempo e pela temperatura de armazenamento (P<0,05). Observou-se correlação positiva (P<0,05) entre o teor de açúcares redutores e totais com a osmolalidade,porém a bebida manteve-se dentro da faixa de osmolalidade(entre 290mOsm L-1 e 330mOsm L-1). As coordenadas L*, a*, b* e C* foram afetadas somente pelo tempo de armazenamento (P<0,05). No estudo de vida útil, a bebida mostrou-se estável microbiologicamente. Assim, o permeado pode ser aproveitado como coproduto industrial na elaboração de bebidas eletrolíticas, em vista dos critérios de osmolalidade, além de conter minerais naturais.
This study aimed to prepare a electrolyte drink based on permeate of milk ultrafiltration with evaluation of its physical, chemical, and microbiological properties during 30 days of storage at 7°C and 25°C. The drink became clear, with greenish-yellow color, osmolality of 311,6mOsmol L-1and total carbohydrates of 6.48 % m/v. There were no significant changes in pH, titratable acidity, and soluble solids during storage time and temperature (P>0.05). The osmolality and total sugars were affected by time (P<0.05), whereas the increase in reducing sugars was affected by storage temperature and time (P<0.05). Positive correlation (P<0.05) between total reducing sugars and osmolality was observed, but the drink was within the osmolality range for isotonic drinks (290mOsm L-1 and 330mOsm L-1). L*, a*, b*, and C* coordinates were affected only by the storage time (P<0.05). In the study of shelf life, the drink showed to be microbiologically stable. The permeate can be used as industrial residue in the preparation of electrolyte drinks in view of osmolality criteria, besides containing natural minerals.
RESUMO
Este trabalho teve como objetivo a elaboração de uma bebida eletrolítica a base de permeado da ultrafiltração de leite e avaliação de suas características físicas, químicas e microbiológicas, durante o período de armazenamento por 30 dias, nas temperaturas de 7°C e 25°C. A bebida apresentou-se clara, com coloração amarelo-esverdeada, osmolalidade de 311,6mOsmol.L-1 e carboidratos totais de 6,48% m/v. Não foram observadas alterações significativas de pH, acidez titulável e sólidos solúveis durante o tempo e temperatura de armazenamento (P>0,05). A osmolalidade e o teor de açúcares totais foram afetados pelo tempo (P<0,05), enquanto que o aumento de açúcares redutores foi afetado pelo tempo e pela temperatura de armazenamento (P<0,05). Observou-se correlação positiva (P<0,05) entre o teor de açúcares redutores e totais com a osmolalidade,porém a bebida manteve-se dentro da faixa de osmolalidade(entre 290mOsm L-1 e 330mOsm L-1). As coordenadas L*, a*, b* e C* foram afetadas somente pelo tempo de armazenamento (P<0,05). No estudo de vida útil, a bebida mostrou-se estável microbiologicamente. Assim, o permeado pode ser aproveitado como coproduto industrial na elaboração de bebidas eletrolíticas, em vista dos critérios de osmolalidade, além de conter minerais naturais.(AU)
This study aimed to prepare a electrolyte drink based on permeate of milk ultrafiltration with evaluation of its physical, chemical, and microbiological properties during 30 days of storage at 7°C and 25°C. The drink became clear, with greenish-yellow color, osmolality of 311,6mOsmol L-1and total carbohydrates of 6.48 % m/v. There were no significant changes in pH, titratable acidity, and soluble solids during storage time and temperature (P>0.05). The osmolality and total sugars were affected by time (P<0.05), whereas the increase in reducing sugars was affected by storage temperature and time (P<0.05). Positive correlation (P<0.05) between total reducing sugars and osmolality was observed, but the drink was within the osmolality range for isotonic drinks (290mOsm L-1 and 330mOsm L-1). L*, a*, b*, and C* coordinates were affected only by the storage time (P<0.05). In the study of shelf life, the drink showed to be microbiologically stable. The permeate can be used as industrial residue in the preparation of electrolyte drinks in view of osmolality criteria, besides containing natural minerals.(AU)
Assuntos
Leite , Bebidas Energéticas , Concentração OsmolarRESUMO
This study sought to determine the attitude of consumers in the city of Viçosa-MG, Brazil in relation to products containing probiotics using a validated questionnaire. A total of 352 individuals responded to questionnaires which, in addition to the items of attitude, also assessed the health of consumers and acceptance and frequency of consumption of these products. Internal validation utilized the Cronbach coefficient to measure the reliability of the attitude scale. To analyze the profile of these consumers, descriptive statistics was utilized. The results indicated a low consumption of products containing probiotics by respondents. A reliable attitude scale was obtained (alpha = 0.70). In general, the attitude of respondents was positive however it was verified that there is a need to develop more explanatory labels, clearly stating the information allowed by Brazilian legislation, as well as strengthen campaigns to promote the benefits of consuming probiotic to the consumer.
Neste trabalho, buscou-se verificar a atitude de consumidores da cidade de Viçosa-MG em relação a produtos contendo probióticos, por meio de um questionário validado para tal fim. Um total de 352 indivíduos respondeu aos questionários que, além dos itens de atitude, também avaliou questões de saúde dos consumidores, aceitação e frequência de consumo desses produtos. A validação interna valeu-se do coeficiente de Cronbach para medir a confiabilidade da escala de atitude. Para analisar o perfil desses consumidores, foi utilizada a estatística descritiva. Os resultados indicaram baixo consumo de produtos contendo probióticos pelos entrevistados. Foi obtida uma escala de atitude confiável (alfa = 0,70). De uma forma geral, a atitude dos entrevistados foi positiva, porém, verificou-se a necessidade de se desenvolver rótulos mais explicativos, expondo de forma clara as informações permitidas pela legislação brasileira, assim como reforçar as campanhas publicitárias que divulguem os benefícios do consumo de probióticos ao consumidor.
RESUMO
This study sought to determine the attitude of consumers in the city of Viçosa-MG, Brazil in relation to products containing probiotics using a validated questionnaire. A total of 352 individuals responded to questionnaires which, in addition to the items of attitude, also assessed the health of consumers and acceptance and frequency of consumption of these products. Internal validation utilized the Cronbach coefficient to measure the reliability of the attitude scale. To analyze the profile of these consumers, descriptive statistics was utilized. The results indicated a low consumption of products containing probiotics by respondents. A reliable attitude scale was obtained (alpha = 0.70). In general, the attitude of respondents was positive however it was verified that there is a need to develop more explanatory labels, clearly stating the information allowed by Brazilian legislation, as well as strengthen campaigns to promote the benefits of consuming probiotic to the consumer.(AU)
Neste trabalho, buscou-se verificar a atitude de consumidores da cidade de Viçosa-MG em relação a produtos contendo probióticos, por meio de um questionário validado para tal fim. Um total de 352 indivíduos respondeu aos questionários que, além dos itens de atitude, também avaliou questões de saúde dos consumidores, aceitação e frequência de consumo desses produtos. A validação interna valeu-se do coeficiente de Cronbach para medir a confiabilidade da escala de atitude. Para analisar o perfil desses consumidores, foi utilizada a estatística descritiva. Os resultados indicaram baixo consumo de produtos contendo probióticos pelos entrevistados. Foi obtida uma escala de atitude confiável (alfa = 0,70). De uma forma geral, a atitude dos entrevistados foi positiva, porém, verificou-se a necessidade de se desenvolver rótulos mais explicativos, expondo de forma clara as informações permitidas pela legislação brasileira, assim como reforçar as campanhas publicitárias que divulguem os benefícios do consumo de probióticos ao consumidor.(AU)
Assuntos
Comportamento do Consumidor , Probióticos , Inquéritos e QuestionáriosRESUMO
A aceitação de um produto é muito complexa e envolve não apenas seus atributos sensoriais, mas também inúmeros outros fatores, os fatores ou características não sensoriais, muitas vezes veiculados na própria embalagem, e outras tantas relacionados aos conceitos do próprio consumidor. O teste de estimativa do risco relativo foi aplicado a fim de se estudar o efeito da marca, característica não sensorial, sobre a aceitação de cerveja pelo consumidor. Oito marcas comerciais de cerveja tipo Pilsen foram avaliadas por 101 consumidores em duas sessões de testes de aceitação: teste cego e teste de aceitação da amostra na presença da embalagem (teste com informação). Como uma visão geral proporcionada pela estimativa do risco relativo para as oito amostras estudadas, pode-se concluir que, para as cervejas, três marcas exerceram impacto positivo na aceitação sensorial do produto e quatro marcas influenciaram negativamente na avaliação do consumidor. Uma das marcas não exerceu influência sobre a avaliação dos consumidores. O teste do risco relativo demonstrou ser prático e útil, sendo facilmente calculado e reproduzido, e sua aplicação permitiu fácil interpretação dos resultados.(AU)
The acceptance of the product is very complex and it involves not only its sensory attributes but also non-sensory characteristics, often presented in the packaging or related to concepts regarding the consumer. The relative risk test was applied in order to investigate the effect of the brand, a non-sensory characteristic, on consumers acceptance of beer. Eight commercial brands of Pilsen beer were evaluated by 101 consumers in two sessions of acceptance tests: the blind test and the test with brand information. As a general view, it could be concluded that three brands of beer showed a positive impact over the sensory acceptance of the product and four brands negatively impacted on consumers evaluation. One of the brands did not show any influence over the consumers response. The relative risk method was practical and useful as it was easily calculated and reproduced, and its application permitted easy interpretation of the results.(AU)
Assuntos
Humanos , Cerveja/análise , Comportamento do Consumidor , Embalagem de Alimentos , RiscoRESUMO
As indústrias de alimentos vêm inovando e desenvolvendo novos produtos e processamentos, e os consumidores estão mais conscientes e preocupados em relação às novas tecnologias alimentares, o que pode influenciar a aceitação dos alimentos. Nesse contexto, objetivou-se disponibilizar para a língua portuguesa o questionário originalmente desenvolvido em inglês que avalia a neofobia em relação à tecnologia de alimentos, denominado Food Technology Neophobia Scale (FNTS). O instrumento original composto por treze afirmações foi inicialmente traduzido para o português por três indivíduos bilíngues, de forma independente; na sequência, as versões em português foram traduzidas novamente para o inglês por outros três indivíduos bilíngues, também de forma independente. Procedeu-se então à análise das versões e ajustes para se obter uma única versão em português com equivalência conceitual e linguística, a qual recebeu o nome de Escala de Neofobia em relação à Tecnologia de Alimentos. As versões original e traduzida foram aplicadas a 30 indivíduos bilíngues para avaliação da confiabilidade e reprodutibilidade do questionário. Os resultados obtidos demonstraram que a tradução do instrumento foi adequada e confiável, podendo, portanto, ser empregada em estudos com consumidores brasileiros.
The food industries have been innovating and developing new products and processes.Consumers are aware and well concerned about new food technologies, which can influence food acceptance . In this context, the objective was to provide a portuguese version of the questionnaire developed in English to evaluate neophobia for food technology called Food Technology Neophobia Scale (FNTS). The original instrument consists of thirteen items and was initially translated into Portuguese by three bilingual individuals independently. Following the Portuguese versions were translated back into English by three other bilingual individuals, also independently. Analysis of versions and adjustments were performed to obtain a single version in Portuguese with linguistic and conceptual equivalence, which was called "Escala de Neofobia em relação à Tecnologia de Alimentos". The original and translated versions were applied to 30 bilingual individuals to evaluate the reliability and reproducibility of the questionnaire. The results showed that the translation of the instrument was adequate and reliable, therefore can be used in studies with Brazilian consumers.
RESUMO
As indústrias de alimentos vêm inovando e desenvolvendo novos produtos e processamentos, e os consumidores estão mais conscientes e preocupados em relação às novas tecnologias alimentares, o que pode influenciar a aceitação dos alimentos. Nesse contexto, objetivou-se disponibilizar para a língua portuguesa o questionário originalmente desenvolvido em inglês que avalia a neofobia em relação à tecnologia de alimentos, denominado Food Technology Neophobia Scale (FNTS). O instrumento original composto por treze afirmações foi inicialmente traduzido para o português por três indivíduos bilíngues, de forma independente; na sequência, as versões em português foram traduzidas novamente para o inglês por outros três indivíduos bilíngues, também de forma independente. Procedeu-se então à análise das versões e ajustes para se obter uma única versão em português com equivalência conceitual e linguística, a qual recebeu o nome de Escala de Neofobia em relação à Tecnologia de Alimentos. As versões original e traduzida foram aplicadas a 30 indivíduos bilíngues para avaliação da confiabilidade e reprodutibilidade do questionário. Os resultados obtidos demonstraram que a tradução do instrumento foi adequada e confiável, podendo, portanto, ser empregada em estudos com consumidores brasileiros.(AU)
The food industries have been innovating and developing new products and processes.Consumers are aware and well concerned about new food technologies, which can influence food acceptance . In this context, the objective was to provide a portuguese version of the questionnaire developed in English to evaluate neophobia for food technology called Food Technology Neophobia Scale (FNTS). The original instrument consists of thirteen items and was initially translated into Portuguese by three bilingual individuals independently. Following the Portuguese versions were translated back into English by three other bilingual individuals, also independently. Analysis of versions and adjustments were performed to obtain a single version in Portuguese with linguistic and conceptual equivalence, which was called "Escala de Neofobia em relação à Tecnologia de Alimentos". The original and translated versions were applied to 30 bilingual individuals to evaluate the reliability and reproducibility of the questionnaire. The results showed that the translation of the instrument was adequate and reliable, therefore can be used in studies with Brazilian consumers.(AU)
Assuntos
Indústria Alimentícia , Tecnologia de AlimentosRESUMO
A aceitação de um produto é muito complexa e envolve não apenas seus atributos sensoriais, mas também inúmeros outros fatores, os fatores ou características não sensoriais, muitas vezes veiculados na própria embalagem, e outras tantas relacionados aos conceitos do próprio consumidor. O teste de estimativa do risco relativo foi aplicado a fim de se estudar o efeito da marca, característica não sensorial, sobre a aceitação de cerveja pelo consumidor. Oito marcas comerciais de cerveja tipo Pilsen foram avaliadas por 101 consumidores em duas sessões de testes de aceitação: teste cego e teste de aceitação da amostra na presença da embalagem (teste com informação). Como uma visão geral proporcionada pela estimativa do risco relativo para as oito amostras estudadas, pode-se concluir que, para as cervejas, três marcas exerceram impacto positivo na aceitação sensorial do produto e quatro marcas influenciaram negativamente na avaliação do consumidor. Uma das marcas não exerceu influência sobre a avaliação dos consumidores. O teste do risco relativo demonstrou ser prático e útil, sendo facilmente calculado e reproduzido, e sua aplicação permitiu fácil interpretação dos resultados.
The acceptance of the product is very complex and it involves not only its sensory attributes but also non-sensory characteristics, often presented in the packaging or related to concepts regarding the consumer. The relative risk test was applied in order to investigate the effect of the brand, a non-sensory characteristic, on consumers acceptance of beer. Eight commercial brands of Pilsen beer were evaluated by 101 consumers in two sessions of acceptance tests: the blind test and the test with brand information. As a general view, it could be concluded that three brands of beer showed a positive impact over the sensory acceptance of the product and four brands negatively impacted on consumers evaluation. One of the brands did not show any influence over the consumers response. The relative risk method was practical and useful as it was easily calculated and reproduced, and its application permitted easy interpretation of the results.