Gluten-free is not enough--perception and suggestions of celiac consumers.
Int J Food Sci Nutr
; 65(4): 394-8, 2014 Jun.
Article
en En
| MEDLINE
| ID: mdl-24832676
The present study investigated the perceptions of individuals with celiac disease about gluten-free (GF) products, their consumer behavior and which product is the most desired. A survey was used to collect information. Descriptive analysis, χ² tests and Multiple Logistic Regressions were conducted. Ninety-one questionnaires were analyzed. Limited variety and availability, the high price of products and the social restrictions imposed by the diet were the factors that caused the most dissatisfaction and difficulty. A total of 71% of the participants confirmed having moderate to high difficulty finding GF products. The logistic regression identified a significant relationship between dissatisfaction, texture and variety (p < 0.05) and between variety and difficulty of finding GF products (p < 0.05). The sensory characteristics were the most important variables considered for actual purchases. Bread was the most desired product. The participants were dissatisfaction with GF products. The desire for bread with better sensory characteristics reinforces the challenge to develop higher quality baking products.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Calidad de los Alimentos
/
Enfermedad Celíaca
/
Cooperación del Paciente
/
Comportamiento del Consumidor
/
Alimentos Especializados
/
Dieta Sin Gluten
Tipo de estudio:
Prognostic_studies
/
Qualitative_research
Límite:
Adolescent
/
Adult
/
Female
/
Humans
/
Male
/
Middle aged
País/Región como asunto:
America do sul
/
Brasil
Idioma:
En
Revista:
Int J Food Sci Nutr
Asunto de la revista:
CIENCIAS DA NUTRICAO
Año:
2014
Tipo del documento:
Article
País de afiliación:
Brasil
Pais de publicación:
Reino Unido