Estudo sobre a intenção de compra de produtos de panificação com adição de frutos do Cerrado

• Autor(a) principal: Nunes, Luciana Aparecida de Souza
• Data de Publicação: 2021
• Outros Autores: Moraes, Yasmin Fernanda Vieira de
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Biblioteca Digital de Monografias da UFMT
• Texto Completo: http://bdm.ufmt.br/handle/1/3086
• topic: CNPQ::CIENCIAS DA SAUDE::NUTRICAO; Check-all-that-aplly; Expectativa sensorial; Estudo de consumidor; Associação de palavras; Cerrado; Check-all-that-aplly; Sensory expectation; Consumer study; Word association; Savanna

The presence of inadequate eating habits is directly related to the high prevalence of non-communicable chronic diseases. Among the range of ultra-processed foods available on the market, bakery products stand out, whose consumption is common among Brazilians. However, they are formulations rich in sugars and lipids and poor in micronutrients and dietary fiber. In order to improve the nutritional value of bakery products, it is interesting to add fiber-rich ingredients, such as fruit. The native fruits of the Cerrado can be used in the development of these products, as they are rich in dietary fiber, micronutrients and bioactive compounds. Therefore, the aim of this study was to evaluate the knowledge of six Cerrado fruits (baru, bocaiuva, jatobá-do-cerrado, buriti, mama-cadela, and mangaba) by Brazilians living in regions with occurrence of this biome, as well as the sensory expectation and consumption intention of bakery products with the addition of these fruits. An online questionnaire was applied through the Google Forms platform to Brazilian volunteers residing in the states covered by the Cerrado biome and who had access to the internet, in addition to being 18 years old or older (n=573). It was observed that the fruits of the Cerrado, although they are still little known, have good acceptability among those who have already tried them, with an average value of 2.78 for the most accepted (baru) and 2.05 for the least accepted (jatobá). When evaluating the sensory expectations of the participants in relation to these new formulations, the main attributes mentioned were tasty, pleasant aroma and characteristic texture of each bakery product.