Black garlic: transformation effects, characterization and consumer purchase intention
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/36644 |
Resumo: | Black garlic is produced from chemical and biochemical reactions when the fresh garlic bulb is submitted to specific temperature and moisture conditions. The aim of this study was to evaluate quality and nutritional changes on bulbs before and after the transformation in black garlic, presenting the new product for the consumer, evaluating the purchase intention. Commercial garlic bulbs cv. Amarante were obtained and transformed in black garlic. The color, proximate composition (moisture, crude lipid, crude protein, crude fiber, ash and nitrogen-free extract), total sugars, total phenolics content and antioxidant activity were evaluated on fresh and black garlic bulbs. The transformation of garlic in black garlic resulted in an increase on crude lipid, crude protein, total sugars, antioxidant activity and total phenolic content. A multivariate analysis was performed and the characteristics of nutritional interest were positively related to the black garlic samples and a completely separation of the products before and after processing can be observed, affirming the physical, chemical, nutritional and sensory attributes difference. Only 20% of the surveyed consumers affirmed that they already knew the product and 55% classified the product after visual evaluation between “liked slightly” and “liked very much”, with 62% of purchase intention by the interviewed consumers. |
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Black garlic: transformation effects, characterization and consumer purchase intentionAllium sativumBlack garlic - Consumer acceptanceBlack garlic - Antioxidant activityBlack garlic - Chemical compositionAlho negro - Aceitação do consumidorAlho negro - Atividade antioxidanteAlho negro - composição químicaBlack garlic is produced from chemical and biochemical reactions when the fresh garlic bulb is submitted to specific temperature and moisture conditions. The aim of this study was to evaluate quality and nutritional changes on bulbs before and after the transformation in black garlic, presenting the new product for the consumer, evaluating the purchase intention. Commercial garlic bulbs cv. Amarante were obtained and transformed in black garlic. The color, proximate composition (moisture, crude lipid, crude protein, crude fiber, ash and nitrogen-free extract), total sugars, total phenolics content and antioxidant activity were evaluated on fresh and black garlic bulbs. The transformation of garlic in black garlic resulted in an increase on crude lipid, crude protein, total sugars, antioxidant activity and total phenolic content. A multivariate analysis was performed and the characteristics of nutritional interest were positively related to the black garlic samples and a completely separation of the products before and after processing can be observed, affirming the physical, chemical, nutritional and sensory attributes difference. Only 20% of the surveyed consumers affirmed that they already knew the product and 55% classified the product after visual evaluation between “liked slightly” and “liked very much”, with 62% of purchase intention by the interviewed consumers.Universidade Federal do Piauí2019-09-05T18:43:26Z2019-09-05T18:43:26Z2017info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfNASSUR, R. de C. M. R.; VILAS BOAS, E. V. de B.; RESENDE, F. V. Black garlic: transformation effects, characterization and consumer purchase intention. Comunicata Scientiae, Bom Jesus, PI, v. 8, n. 3, p. 44-451, 2017.http://repositorio.ufla.br/jspui/handle/1/36644Comunicata Scientiaereponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution-NonCommercial 4.0 Internationalhttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccessNassur, Rita de Cássia Mirela ResendeVilas Boas, Eduardo Valério de BarrosResende, Francisco Vilelaeng2019-09-05T18:43:26Zoai:localhost:1/36644Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2019-09-05T18:43:26Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Black garlic: transformation effects, characterization and consumer purchase intention |
title |
Black garlic: transformation effects, characterization and consumer purchase intention |
spellingShingle |
Black garlic: transformation effects, characterization and consumer purchase intention Nassur, Rita de Cássia Mirela Resende Allium sativum Black garlic - Consumer acceptance Black garlic - Antioxidant activity Black garlic - Chemical composition Alho negro - Aceitação do consumidor Alho negro - Atividade antioxidante Alho negro - composição química |
title_short |
Black garlic: transformation effects, characterization and consumer purchase intention |
title_full |
Black garlic: transformation effects, characterization and consumer purchase intention |
title_fullStr |
Black garlic: transformation effects, characterization and consumer purchase intention |
title_full_unstemmed |
Black garlic: transformation effects, characterization and consumer purchase intention |
title_sort |
Black garlic: transformation effects, characterization and consumer purchase intention |
author |
Nassur, Rita de Cássia Mirela Resende |
author_facet |
Nassur, Rita de Cássia Mirela Resende Vilas Boas, Eduardo Valério de Barros Resende, Francisco Vilela |
author_role |
author |
author2 |
Vilas Boas, Eduardo Valério de Barros Resende, Francisco Vilela |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Nassur, Rita de Cássia Mirela Resende Vilas Boas, Eduardo Valério de Barros Resende, Francisco Vilela |
dc.subject.por.fl_str_mv |
Allium sativum Black garlic - Consumer acceptance Black garlic - Antioxidant activity Black garlic - Chemical composition Alho negro - Aceitação do consumidor Alho negro - Atividade antioxidante Alho negro - composição química |
topic |
Allium sativum Black garlic - Consumer acceptance Black garlic - Antioxidant activity Black garlic - Chemical composition Alho negro - Aceitação do consumidor Alho negro - Atividade antioxidante Alho negro - composição química |
description |
Black garlic is produced from chemical and biochemical reactions when the fresh garlic bulb is submitted to specific temperature and moisture conditions. The aim of this study was to evaluate quality and nutritional changes on bulbs before and after the transformation in black garlic, presenting the new product for the consumer, evaluating the purchase intention. Commercial garlic bulbs cv. Amarante were obtained and transformed in black garlic. The color, proximate composition (moisture, crude lipid, crude protein, crude fiber, ash and nitrogen-free extract), total sugars, total phenolics content and antioxidant activity were evaluated on fresh and black garlic bulbs. The transformation of garlic in black garlic resulted in an increase on crude lipid, crude protein, total sugars, antioxidant activity and total phenolic content. A multivariate analysis was performed and the characteristics of nutritional interest were positively related to the black garlic samples and a completely separation of the products before and after processing can be observed, affirming the physical, chemical, nutritional and sensory attributes difference. Only 20% of the surveyed consumers affirmed that they already knew the product and 55% classified the product after visual evaluation between “liked slightly” and “liked very much”, with 62% of purchase intention by the interviewed consumers. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017 2019-09-05T18:43:26Z 2019-09-05T18:43:26Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
NASSUR, R. de C. M. R.; VILAS BOAS, E. V. de B.; RESENDE, F. V. Black garlic: transformation effects, characterization and consumer purchase intention. Comunicata Scientiae, Bom Jesus, PI, v. 8, n. 3, p. 44-451, 2017. http://repositorio.ufla.br/jspui/handle/1/36644 |
identifier_str_mv |
NASSUR, R. de C. M. R.; VILAS BOAS, E. V. de B.; RESENDE, F. V. Black garlic: transformation effects, characterization and consumer purchase intention. Comunicata Scientiae, Bom Jesus, PI, v. 8, n. 3, p. 44-451, 2017. |
url |
http://repositorio.ufla.br/jspui/handle/1/36644 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
Attribution-NonCommercial 4.0 International http://creativecommons.org/licenses/by-nc/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial 4.0 International http://creativecommons.org/licenses/by-nc/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal do Piauí |
publisher.none.fl_str_mv |
Universidade Federal do Piauí |
dc.source.none.fl_str_mv |
Comunicata Scientiae reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
collection |
Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
_version_ |
1807835101751410688 |