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Pereira RC, Souza Carneiro JDD, de Angelis Pereira MC. Evaluating nutrition quality of packaged foods carrying claims and marketing techniques in Brazil using four nutrient profile models. J Food Sci Technol 2022; 59:1520-1528. [PMID: 35250075 PMCID: PMC8882526 DOI: 10.1007/s13197-021-05162-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/24/2021] [Accepted: 05/28/2021] [Indexed: 12/01/2022]
Abstract
The present study aimed to evaluate the nutrient profile of packaged foods marketed in Brazil, giving insights into healthiness of the Brazilian supermarket packaged food environment, considering different food categories and levels of industrial food processing and presence of nutrition and health claims and marketing strategies. A cross-sectional survey was conducted on the labels of pre-packed foods marketed in a home-shopping website. A stratified random sample (n = 335) was obtained to be analysed by four nutrient profile models: Food Standards Australia New Zealand's Nutrient Profiling Scoring Criterion, UK Nutrient Profile from the Food Standards Agency, Nutrient profile model from Pan American Health Organization, and Nutrition Score from Unilever Food & Health Research (Unilever). Overall, the models shown agreement, besides some differences in the levels of approval. Ultra-processed foods were less healthy. Pass rates for products carrying nutrition and/or health claims have evidenced the presence of these claims may be indicative of slightly better nutritional quality. This did not apply for products with and without marketing techniques. These findings highlight the need for improvement of the supermarket packaged food environment in scenarios like Brazil by increasing efforts to reformulate products to make them healthier, together with appropriate food labelling regulation.
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Affiliation(s)
- Rafaela Corrêa Pereira
- Department of Agricultural Science, Federal Institute of Minas Gerais, Bambuí, MG Brazil
- Department of Nutrition, Federal University of Lavras, PO box 3037, Lavras, MG 37200-900 Brazil
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Souza PBA, de Fátima Santos M, de Deus Souza Carneiro J, Carvalho EEN, Rodrigues Arruda Pinto V. The effect of different sugar substitute sweeteners on sensory aspects of sweet fruit preserves: A systematic review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16291] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Mendes APA, Bemfeito CM, Pereira RC, de Sousa Cândido G, de Deus Souza Carneiro J, de Barros Vilas Boas EV, de Angelis-Pereira MC. Economic versus nutritional viability: evaluation of the antioxidant potential of food bars sources of proteins of different production costs. J Food Sci Technol 2022; 59:46-54. [PMID: 35068550 PMCID: PMC8758825 DOI: 10.1007/s13197-021-04977-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/31/2020] [Accepted: 01/13/2021] [Indexed: 01/03/2023]
Abstract
Currently, noncommunicable diseases (NCDs) are the main public health problems, especially in social and economically vulnerable groups due to greater exposure to risk factors. Functional foods may help to prevent these conditions. However, their access is more limited for the lower income population. Therefore, it is necessary to develop foods with more affordable prices. This study aimed to develop low-cost protein bars with antioxidant properties, and to compare their antioxidant potential with that of more expensive protein bars. For the formulation of high-cost (HC) and low-cost (LC) bars, different dried fruits, seeds, and nuts were selected, which were nutritionally similar, but with different costs. After establishing the ingredients to be used, the formulations were developed and evaluated regarding taste, texture, and appearance. The final formulations were characterized by proximate composition, minerals, total content of carotenoids, phenolic compounds, antioxidant properties, and sensory acceptance. Unpaired Student t test was used to compare both formulations. LC bar presented higher content of total carotenoids and phenolics than HC bar. Both bars were sensorially accepted and presented antioxidant potential. However, the LC bar showed higher values for antioxidant potential. Thus, it is possible to develop healthy products with functional and economically accessible ingredients.
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Affiliation(s)
- Ana Paula Alves Mendes
- Department of Nutrition, Federal University of Lavras, PO box 3037, Lavras, MG Postal code 37200-900 Brazil
| | - Carla Martino Bemfeito
- Department of Food Science, Federal University of Lavras, PO box 3037, Lavras, MG Postal code 37200-900 Brazil
| | - Rafaela Corrêa Pereira
- Department of Nutrition, Federal University of Lavras, PO box 3037, Lavras, MG Postal code 37200-900 Brazil ,Department of Agricultural Science, Federal Institute of Minas Gerais, Bambuí, MG Postal code 38900-000 Brazil
| | - Geraldo de Sousa Cândido
- Department of Nutrition, Federal University of Lavras, PO box 3037, Lavras, MG Postal code 37200-900 Brazil
| | - João de Deus Souza Carneiro
- Department of Food Science, Federal University of Lavras, PO box 3037, Lavras, MG Postal code 37200-900 Brazil
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Andrade BF, Paula MMDO, Carneiro JDDS, Fontes PR, Torres Filho RDA, Ramos EM, Ramos ADLS. Influence of intrinsic and extrinsic factors on the sensory perception and intention to purchase buffalo meat by consumers in Southeast Brazil. Braz J Food Technol 2022. [DOI: 10.1590/1981-6723.00222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Abstract This study aimed to evaluate the effect of extrinsic factors (meat type, price, and nutritional claims) on purchase intention and the perception of intrinsic factors (tenderness, juiciness and flavor) in buffalo loin in a region of Brazil where the marketing of buffalo meat is not common. Photos of the steaks were treated and labels were designed to simulate the retail purchase process, with the effects of extrinsic factors being evaluated through conjoint analysis. Sensory tests of difference from control, purchase intention, and overall acceptance were performed for intrinsic factors. Regarding the purchase process, a determining factor was the price, with buffalo meat having a better purchase intention when associated with a lower price. The lowest price also proved to be more important than the presence of nutritional information for most respondents, however, nutritional information was necessary for consumers characterized over 50 years old. Good acceptance was perceived after tasting buffalo meat, even with less tenderness and juiciness compared to Nellore, and only a minority respondents were willing to pay more for it. The buffalo meat presents a potential option for the consumer, when offered in association with marketing strategies that emphasize nutritional and/or sensory information, such as tenderness and juiciness.
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Bemfeito CM, Vilas Boas EVDB, de Angelis-Pereira MC, Souza NDO, Carneiro JDDS. Application of the nutrient profile model in the development of food bars with functional potential. J Food Sci Technol 2021; 58:4313-4322. [PMID: 34538914 PMCID: PMC8405748 DOI: 10.1007/s13197-020-04909-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/08/2020] [Accepted: 11/13/2020] [Indexed: 06/13/2023]
Abstract
In the present study, the nutrient profile model is used to develop functionally potential food bars prepared with pumpkin pulp flour (PuPF) and pequi peel flour (PePF). The control (0% PuPF, 0% PePF), and treatments T1 (0% PuPF, 2.5% PePF), T2 (5% PuPF, 2.5% PePF), T3 (10% PuPF, 2.5% PePF), and T4 (17.5% PuPF, 2.5% PePF) were defined using the nutrient profile model and subsequently evaluated for antioxidant activity, sensory acceptance, and nutrient profile. All treatments were nutritionally balanced but T3 and T4 were the best, containing, respectively, 35.11 and 59.85 μg g-1 of carotenoids, 230.60 and 261.14 mg gallic acid equivalents 100 g-1 of phenolics, and high antioxidant activity, as determined using ABTS (28.60 and 34.86 μM Trolox g-1), FRAP (67.13 and 80.09 μM ferrous sulfate g-1), and β-carotene/linoleic acid system (79.08 and 84.83% protection) methods. The nutrient profile model minimized time and resource expenditures throughout the development process.
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Affiliation(s)
- Carla Martino Bemfeito
- Department of Food Science, Federal University of Lavras, PO Box 3037, Lavras, MG 37200-900 Brazil
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Crepalde LT, Vidigal MCTR, Carneiro JDDS, Minim VPR. Integration of the optimized descriptive profile and temporal dominance of sensations methodologies. J SENS STUD 2021. [DOI: 10.1111/joss.12651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Reis Rocha RA, Reis Rocha LC, Ribeiro MN, Lima Ribeiro AP, Alves da Rocha R, Souza Carneiro JDD. Effect of the food matrix on the capacity of flavor enhancers in intensifying salty taste. J Food Sci 2021; 86:1022-1032. [PMID: 33615480 DOI: 10.1111/1750-3841.15634] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2020] [Revised: 12/21/2020] [Accepted: 01/10/2021] [Indexed: 11/29/2022]
Abstract
The effect of the flavor enhancers monoammonium glutamate (MAG), monosodium glutamate (MSG), disodium guanylate (GMP), and disodium inosinate (IMP) on intensifying salty taste in food matrices (shoestring potatoes, requeijão cheese, and beef burgers) with a reduction in the amount of sodium chloride (NaCl) present was evaluated. Experiments were conducted using a central composite rotational design with two variables: the concentrations of flavor enhancer and NaCl added in the food matrix. The effect of IMP was not significant (P > 0.05) on the intensity of salty taste in any of the matrices analyzed. GMP presented lower performance compared to MAG and MSG in intensifying the salty taste of the treatments, regardless of the reduction of NaCl. Compared to MSG and GMP, MAG showed greater efficiency in intensifying the salty taste in requeijão cheese and beef burger with a reduction of 25%, 50%, 75%, and 100% of NaCl. MSG presented higher efficiency compared to MAG and GMP when applied in shoestring potatoes for all reductions of NaCl tested (25%, 50%, and 75%). The ability of flavor enhancers to improve the salty taste depends on the effect of the flavor enhancer, the complexity of the food matrix, and the reduction of NaCl in foods. PRACTICAL APPLICATIONS: The complexity of the food matrix plays a significant role in the perception of salty taste in sodium-reduced products. In these products, sodium reduction may affect the taste enhancer's effect of enhancing salty taste. Therefore, this study broadens the knowledge of the effects of flavor enhancers on different foods, as well as the ability to enhance salty taste in food matrices with NaCl reduction. Moreover, it provides information on how to reduce the sodium content in these matrices while maintaining the same perception of salty taste as a conventional matrix.
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Affiliation(s)
- Renata Abadia Reis Rocha
- Authors are with Department of Food Science, Federal University of Lavras, Lavras, MG, 37200-000, Brazil
| | - Lenízy Cristina Reis Rocha
- Authors are with Department of Food Science, Federal University of Lavras, Lavras, MG, 37200-000, Brazil
| | - Michele Nayara Ribeiro
- Authors are with Department of Food Science, Federal University of Lavras, Lavras, MG, 37200-000, Brazil
| | - Ana Paula Lima Ribeiro
- Authors are with Department of Food Science, Federal University of Lavras, Lavras, MG, 37200-000, Brazil
| | - Roney Alves da Rocha
- Authors are with Department of Food Science, Federal University of Lavras, Lavras, MG, 37200-000, Brazil
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Bemfeito CM, Carneiro JDDS, Carvalho EEN, Coli PC, Pereira RC, Vilas Boas EVDB. Nutritional and functional potential of pumpkin ( Cucurbita moschata) pulp and pequi ( Caryocar brasiliense Camb.) peel flours. J Food Sci Technol 2020; 57:3920-3925. [PMID: 32904012 DOI: 10.1007/s13197-020-04590-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/03/2020] [Accepted: 06/17/2020] [Indexed: 11/25/2022]
Abstract
The purpose of this paper was to develop and characterize pumpkin pulp flour (Cucurbita moschata) and pequi peel flour (Caryocar brasiliense Camb.) in order to evaluate their nutritional and functional potential for the development of healthier products. The flours were developed and characterized by proximal composition, sodium, total sugars, phenolic compounds and carotenoids content, and in vitro antioxidant capacity by ABTS, FRAP and β-carotene/linoleic acid system methods. The means and the standard deviations were calculated for all data. Pearson correlation analysis between phenolics and antioxidant activities results was carried out, using SPSS Statistics 17.0 software. The pumpkin pulp flour presented high levels of dietary fiber (21.95 g/100 g), total sugars (51.88 g/100 g), protein (11.08 g/100 g) and carotenoids (249.04 μg/g), low levels of sodium (27.28 mg/100 g), and high antioxidant capacity by the β-carotene/linoleic acid system (73.00% protection). The pequi peel flour presented high levels of dietary fiber (42.09 g/100 g) and phenolic compounds (20,893.73 mg GAE/100 g), low levels of sodium (22.84 mg/100 g), and high antioxidant capacity by ABTS (2105.18 μM trolox/g), FRAP (6292.11 μM ferrous sulfate/g) and β-carotene/linoleic acid system (92.94% protection) methods. Both flours can be used for the development of healthy foods.
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Affiliation(s)
- Carla Martino Bemfeito
- Department of Food Science, Federal University of Lavras, PO Box 3037, Lavras, MG 37200-900 Brazil
| | | | | | | | - Rafaela Corrêa Pereira
- Department of Nutrition, Federal University of Lavras, Lavras, MG 37200-900 Brazil
- Department of Agricultural Science, Federal Institute of Minas Gerais, Bambuí, MG 38900-000 Brazil
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de Oliveira Paula MM, Massingue AA, de Moura APR, de Deus Souza Carneiro J, de Lemos Souza Ramos A, Ramos EM. Temporal dominance of sensations and check-all-that-apply analysis of restructured cooked hams elaborated with different salt content and pork quality meats. FOOD SCI TECHNOL INT 2020; 27:73-83. [PMID: 32536217 DOI: 10.1177/1082013220932355] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This study aimed to evaluate the effects of salt (NaCl) content of 1.2%, 1.6%, and 2.0% in the sensory characteristics of restructured cooked hams, formulated with abnormal (PSE; pale, soft, and exudative) and normal (RFN; reddish pink, firm, and non-exudative) meats. The products with 1.2% added salt had higher (P < 0.05) acceptance scores for flavor, regardless of the type of meat used. Hams manufactured with PSE meat and 1.2% salt content had higher (P < 0.05) overall impression scores and were associated with the terms "characteristic ham flavor", "juicy", and "soft" in the check-all-that-apply analysis. RFN meat samples with 1.6% and 2.0% salt content were respectively associated to "rubbery" and "firm" texture. The ham flavor was always reported at the beginning of the temporal dominance of sensation test, followed by the term "salty" for the samples with 2.0% salt and "meaty" in the samples with 1.2% salt. The term "umami taste" appears to be associated to that samples made with PSE meat. These results led to the conclusion that PSE meat had a positive effect on the sensory profile of restructured cooked hams, especially in those formulated with 1.2% salt.
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Affiliation(s)
| | - Armando Abel Massingue
- Escola Superior de Desenvolvimento Rural, Universidade Eduardo Mondlane (UEM), Vilankulo, Mozambique
| | | | | | | | - Eduardo Mendes Ramos
- Department of Food Science, Federal University of Lavras (UFLA), Minas Gerais, Brazil
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Rocha RAR, Ribeiro MN, Silva GA, Rocha LCR, Pinheiro ACM, Nunes CA, Carneiro JDDS. Temporal profile of flavor enhancers MAG, MSG, GMP, and IMP, and their ability to enhance salty taste, in different reductions of sodium chloride. J Food Sci 2020; 85:1565-1575. [PMID: 32282071 DOI: 10.1111/1750-3841.15121] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Revised: 02/21/2020] [Accepted: 03/03/2020] [Indexed: 11/27/2022]
Abstract
We evaluated the temporal profile of the flavor enhancers monosodium glutamate (MSG), disodium inosinate (IMP), disodium guanylate (GMP), and monoammonium glutamate (MAG). We also evaluated the ability of these flavor enhancers to enhance salty taste in solutions containing different reductions of sodium chloride. Four experiments were conducted using Central Composite Rotational Design (CCRD) with focus on two objectives: concentration of flavor enhancers (0% to 1%) and reduction of sodium chloride content (0% to 100%). A 0.75% saline solution of NaCl was used as a control. In each experiment, the treatments were evaluated by the intensity of salty and umami tastes using an intensity scale. Treatments, selected according to the results of CCRD, were analyzed using time-intensity (TI) and temporal dominance of sensations (TDS) analyses. Glutamates (MSG/MAG) showed greater capacity to enhance salty taste than treatments containing nucleotides (IMP/GMP). The intensity of umami taste, using all the examined flavor enhancers, showed a similar sensory profile. Temporal perception curves (TI and TDS) of salty and umami tastes also showed a similar temporal profile. The glutamic acid amino acids were better able to improve salty taste than nucleotides in any range of sodium chloride reduction. Flavor enhancers showed greater ability to increase salty taste in smaller reductions in sodium chloride content. PRACTICAL APPLICATION: This research expand the knowledge about the ability to enhance the salty taste of flavor enhancers in different reductions in sodium content, Beside that, will provide information about the time profile of flavor enhancers. This study provides scientific technical information on the ability to intensify the salty taste of flavor enhancers and can assist the industry to develop new low sodium products and encourage the scientific community to conduct future research on this subject.
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Saraiva Gonçalves C, Souza Carneiro JDD, Abadia Reis Rocha R, Carvalho de Rezende D. The impact of varying educational intervention on consumer understanding and attitude toward reducing sodium in food: Implications for marketing strategies. J SENS STUD 2020. [DOI: 10.1111/joss.12558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Correa FT, van Mullem JJ, Correa PT, de Abreu LR, Carneiro JDDS, Pinto SM. Development of cheese wrapped in barks of reforestation trees. Journal of Culinary Science & Technology 2020. [DOI: 10.1080/15428052.2018.1509755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
| | | | - Patrícia Teixeira Correa
- Departamento de Ciência dos Alimentos, Federal University of Lavras, Lavras, Minas Gerais, Brazil
| | - Luiz Ronaldo de Abreu
- Departamento de Ciência dos Alimentos, Federal University of Lavras, Lavras, Minas Gerais, Brazil
| | | | - Sandra Maria Pinto
- Departamento de Ciência dos Alimentos, Federal University of Lavras, Lavras, Minas Gerais, Brazil
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Azevedo VM, Dias MV, de Siqueira Elias HH, Fukushima KL, Silva EK, de Deus Souza Carneiro J, de Fátima Ferreira Soares N, Borges SV. Effect of whey protein isolate films incorporated with montmorillonite and citric acid on the preservation of fresh-cut apples. Food Res Int 2018; 107:306-313. [DOI: 10.1016/j.foodres.2018.02.050] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2017] [Revised: 02/14/2018] [Accepted: 02/18/2018] [Indexed: 11/30/2022]
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Rodrigues JF, Souza VRD, Lima RR, Carneiro JDDS, Nunes CA, Pinheiro ACM. Temporal dominance of sensations (TDS) panel behavior: A preliminary study with chocolate. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.07.002] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Freire TVM, Freire DO, de Souza VR, Gonçalves CS, Carneiro JDDS, Nunes CA, Pinheiro ACM. Salting Potency and Time-Intensity Profile of Microparticulated Sodium Chloride in Shoestring Potatoes. J SENS STUD 2014. [DOI: 10.1111/joss.12129] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | | | - Vanessa Rios de Souza
- Department of Food Science; Universidade Federal de Lavras; 37200-000 Lavras MG Brazil
| | | | | | - Cleiton Antônio Nunes
- Department of Food Science; Universidade Federal de Lavras; 37200-000 Lavras MG Brazil
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Silva RDCDSND, Minim VPR, Carneiro JDDS, Nascimento M, Della Lucia SM, Minim LA. Quantitative sensory description using the Optimized Descriptive Profile: Comparison with conventional and alternative methods for evaluation of chocolate. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2013.05.011] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Pereira PAP, de Souza VR, Teixeira TR, Queiroz F, Borges SV, Carneiro JDDS. Rheological behavior of functional sugar-free guava preserves: Effect of the addition of salts. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.11.014] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Dias MV, de Medeiros HS, Soares NDFF, Melo NRD, Borges SV, Carneiro JDDS, Pereira JMTDAK. Development of low-density polyethylene films with lemon aroma. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.06.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Carneiro JDDS, Minim VPR, Silva CHO, Regazzi AJ, Chaves JBP, Minim LA. Sugarcane spirit market share simulation: an application of conjoint analysis. Food Sci Technol 2012. [DOI: 10.1590/s0101-20612012005000112] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
This study evaluated the influence of packaging and labeling attributes of sugarcane spirit on consumers' behavior by applying the results of conjoint analysis in sugarcane spirit market share simulation. Firstly, a conjoint analysis was performed aiming to estimate the part-worths of each consumer for some sugarcane spirit packaging and labeling attributes. These part-worths were used in the market share simulation using the maximum utility model. It was observed that some packaging and labeling attributes affected consumer's purchase intention and that most consumers showed a similar preference pattern regarding these attributes. These consumers showed preference for the Seleta brand, which was bottled in 700 mL clear glass bottles with a metal screw cap that bore a label illustration unrelated to sugarcane spirit production process and had the information "aged 36 months in oak barrels". This study also showed that conjoint analysis and the use of its results in the market share simulation proved important tools to better understand consumer behavior towards intention to purchase sugarcane spirit.
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Menezes CC, de Deus Souza Carneiro J, Borges SV, da Silva VSN, Brigagão MRPL, Azevedo L. Development of low-calorie guava preserves with prebiotics and evaluation of their effects on carcinogenesis biomarkers in rats. Food Chem Toxicol 2012; 50:3719-24. [DOI: 10.1016/j.fct.2012.07.022] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2011] [Revised: 06/22/2012] [Accepted: 07/17/2012] [Indexed: 12/31/2022]
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Souza VRD, Carneiro JDDS, Pinto SM, Souza ABD, Stephani R. Effect of concentration of fat in the physical, chemical and sensory petit suisse cheese produced with retention of serum. ACTA ACUST UNITED AC 2012. [DOI: 10.5935/2238-6416.20120032] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Menezes CC, Borges SV, Ferrua FQ, Vilela CP, Carneiro JDDS. Influence of packaging and potassium sorbate on the physical, physicochemical and microbiological alterations of guava preserves. Ciênc Tecnol Aliment 2011. [DOI: 10.1590/s0101-20612011000300019] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Carneiro JDDS, Minim VPR, Chaves JBP, Silva CHO, Regazzi AJ. Opiniões e atitudes dos consumidores em relação a embalagens e rótulos de cachaça. Ciênc Tecnol Aliment 2010. [DOI: 10.1590/s0101-20612010000300016] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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