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Exploring consumers’ knowledge and perceptions of unconventional food plants: case study of addition of Pereskia aculeata Miller to ice cream Ciênc. Tecnol. Aliment.
MAZON,Suelen; MENIN,Daiana; CELLA,Bruna Marina; LISE,Carla Cristina; VARGAS,Thiago de Oliveira; DALTOÉ,Marina Leite Mitterer.
Abstract Unconventional food plants (UFPs) are by definition little known and infrequently consumed by population, although are recognized as having high nutritional value and economic potential. The objective was to assess the knowledge about UFPs by the population in the southwestern region of the state of Paraná, Brazil; and more particularly to evaluate the holistic perception of an ice cream prepared with the UFP ora-pro-nóbis, a plant that is gaining attention in recent years We applied a questionnaire to assess knowledge of several UFPs; check-all-that-apply questions to evaluate the knowledge, habits and perceptions regarding UFPs; and word association (WA) and acceptance tests for holistic and hedonic evaluation of the ice cream. The results...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Check-all-that-apply; Correspondence analysis; Ora-pro-nóbis; Word association.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100215
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Viability of peach palm by-product, Spirulina platensis, and spinach for the enrichment of dehydrated soup PAB
Los,Paulo Ricardo; Simões,Deise Rosana Silva; Leone,Roberta de Souza; Bolanho,Beatriz Cervejeira; Cardoso,Taís; Danesi,Eliane Dalva Godoy.
Abstract: The objective of this work was to develop dehydrated soup formulations using flour from peach palm by-product (PPB), Spirulina platensis or spinach, as well as to evaluate their composition by physical, chemical, instrumental, and sensory methods. Four formulations were developed: standard, PPB flour, PPB flour and S. platensis, and PPB flour and spinach. The samples were analyzed for proximate composition, chlorophyll content, total phenolic compounds, antioxidant activity, color, viscosity, water absorption, and microbiological parameters. The sensory characterization was performed by the check-all-that-apply method. The soups containing spinach or S. platensis presented the highest protein contents of 3.3 and 4.6 g 100 g-1, respectively. The...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bactris gasipaes; Spinacia oleracea; Antioxidant activity; Check-all-that-apply; Fibers; Functional foods.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2018001101259
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