Food that provides health benefits beyond basic nutrition, by virtue of physiologically active food components are known as functional foods. Soybeans contain some of these phytochemical components such as isoflavones. Due to the lack of relevant data, the aim of this study was to assess South African consumers' perceptions towards soy and soy products. Respondents (n=3001) were randomly selected from 9 metropolitan as well as rural areas in South Africa. The questionnaire consisted of 17 food related topics. Four of these sections (which were also used in this study) probed information on soy and soy products. The data of 81 % respondents (n=2437), who were aware of soy, were used for further statistical analyses. There were no practical significant differences between rural and metropolitan respondents' perceptions regarding each statement. Large practical significant differences were found between racial groups regarding most of the statements. In general Blacks were more positive towards the use and taste of soy, as opposed to Whites. More Indians were aware of meat substitutes made from soy than the other racial groups. Marketing efforts in South Africa should focus on those groups that like the taste of soy best and who would consume soy regularly. / Thesis (M. (Consumer Science))--North-West University, Potchefstroom Campus, 2005.

The purpose of the research was to investigate the potential for converting agricultural by-products, barley hull and flaxseed hull as well as their co-extract, into value-added functional food ingredients. Four varieties of barley hull and 3 types of flaxseed hull were hydrolyzed in calcium hydroxide solution in a water bath at 70°C for 4 hrs with shaking. The major phenolic compounds in barley hull, flaxseed hull and their co-extracts were identified by reversed phase high performance liquid chromatography (HPLC) coupled with photodiode array detection (PAD) and quadrupole - time of flight (Q-TOF) mass spectrometry (LC-MS). Ferulic acid, p-coumaric acid, vanillic acid and vanillin, and four ferulate dehydrodimers were detected in barley hull and their co-extracts. Quantitative analysis was conducted on the phenolic acids using the available standards. However, the phenolic compounds in flaxseed were found to be distinct from that of barley hull. Large amounts of secoisolariciresinol diglucoside (SDG), ferulic acid glucoside (FeAG), p-coumaric acid glucoside (CouAG) were found in flaxseed hull with minor content of caffeic acid glucoside (CAG) and flavonoids herbacitin glucoside (HDG), whereas the phytochemical profile of the co-extract was enriched by combining major phenolic compounds from both barley hull and flaxseed hull.The antioxidant activity of barley hull, flaxseed hull as well as their co-extract was evaluated using DPPH radical scavenging assay while total phenolic content was measured using the Folin-Ciocalteau method. After screening using chemical assays, the representative barley hull extract, flaxseed hull extract as well as their co-extract were tested for their intracellular antioxidant activity and the antiproliferative activity in PC-3 human prostate cancer cells. Both chemical assays and the cell culture assays indicated that barley and flaxseed hull had strong antioxidant activity and antiproliferative activity. Although the co-extract exhibited the strong antioxidant activity in the chemicals assay, it behaved differently in the cell culture assay, which may be attributed to the chemical and biological properties of the major phenolics in the co-extract.Following evaluation of the antioxidant activity and anticancer effect of barley hull extract, flaxseed hull extract as well as their co-extract, each type of extract was incorporated into Chinese steamed bread (CSB). The phytochemical profile of CSB was enriched by incorporating barley hull extract, flaxseed hull extract as well as their co-extract, which resulted in a significant enhancement in the antioxidant activity evaluated by DPPH and ORAC. Therefore, barley hull, flaxseed hull and their co-extract are suggested as promising sources of functional food ingredients.

Background: Baby boomers are placing a demand on the food industry for products that promote longevity, well-being, and contain functional ingredients for enhanced nutritional and health benefits. Objectives: Develop a pasta sauce with increased health benefits; conduct sensory and shelf-life testing; and conduct consumer acceptability tests. Methods: Study was conducted in four phases. Three sources of fibre were investigated (oat fibre, pea fibre and red lentils). Sensory analysis conducted to identify ideal level of red lentils in the pasta sauce followed by a shelf-life study. Chemical, physical and microbiological analyses were performed. Consumer acceptability testing conducted with one hundred and twenty-three baby boomers. Results: Red lentils at a concentration of 15% were identified as ideal source and amount showing no significant differences in analyses compared to other fibres, other concentrations and over 12 week storage. Participants were in favour of the color, flavour, odour and texture of the pasta sauce and willing to pay $0.34 more for a 750 ml jar compared to average commercial price. Conclusions: The pasta sauce may aid baby boomers in attaining daily recommendations of fibre and an alternative to commercial pasta sauces in offering lower sodium content.

Zugl.: Hohenheim, Univ., Diss., 2006

Zugl.: Berlin, Humboldt-Univ., Diss., 2007

Doctor of Philosophy / Department of Human Nutrition / Weiqun Wang / Many functional food related bioactive compounds have been discovered and draw the attention of scientists. This dissertation focused on sorghum phenolic compounds and omega-3 polyunsaturated fatty acids. Study 1: phenolic agents in plant foods have been associated with chronic disease prevention, especially cancer. However, a direct evidence and the underlying mechanisms are mostly unknown. This study selected 13 sorghum accessions and was aim to investigate: (1) the effect of extracted sorghum phenolics on inhibiting cancer cell growth using hepatocarcinoma HepG2 and colorectal adenocarcinoma Caco-2 cell lines; (2) and the underlying mechanisms regarding cytotoxicity, cell cycle interruption, and apoptosis induction. Treatment of HepG2 and Caco-2 cells with the extracted phenolics at 0-200 M GAE (Gallic acid equivalent) up to 72 hrs resulted in a dose- and time-dependent reduction in cell number. The underlying mechanism of cell growth inhibition was examined by flow cytometry, significant inverse correlations were observed between the decreased cell number and increased cell cycle arrest at G2/M or induced apoptosis cells in both HepG2 and Caco-2 cells. The cytotoxic assay showed that the sorghum phenolic extracts were non-toxic. Although it was less sensitive, a similar inhibitory impact and underlying mechanisms were found in Caco-2 cells. These results indicated for the 1st time that a direct inhibition of either HepG2 or Caco-2 cell growth by phenolic extracts from13 selected sorghum accessions was due to cytostatic and apoptotic but not cytotoxic mechanisms. In addition, these findings suggested that sorghum be a valuable functional food by providing sustainable phenolics for potential cancer prevention. Study 2: omega-3 polyunsaturated fatty acids (ω-3 PUFAs) especially long-chain ω-3 PUFAs, have been associated with potential health benefits in chronic disease prevention. However, the conversion rate from short- to long-chain ω-3 PUFAs is limited in human body. This study was aim to assess the modification of fatty acid profiles as well as investigate the conversion of short- to long-chain ω-3 PUFAs in the liver of Shan Partridge duck after feeding various dietary fats. The experimental diets substituted the basal diet by 2% of flaxseed oil, rapeseed oil, beef tallow, or fish oil, respectively. As expected, the total ω-3 fatty acids and the ratio of total ω-3/ ω-6 significantly increased in both flaxseed and fish oil groups when compared with the control diet. No significant change of total saturated fatty acids or ω-3 fatty acids was found in both rapeseed and beef tallow groups. Short-chain ω-3 α-linolenic acid (ALA) in flaxseed oil-fed group was efficiently converted to long-chain ω-3 docosahexaenoic acid (DHA) in the duck liver. This study showed the fatty acid profiling in the duck liver after various dietary fat consumption, provided insight into a dose response change of ω-3 fatty acids, indicated an efficient conversion of short- to long-chain ω-3 fatty acid, and suggested alternative long-chain ω-3 fatty acid-enriched duck products for human health benefits. In conclusion, the two studies in this dissertation provided a fundamental understanding of anti-cancer activity by sorghum phenolic extracts and the conversion of short- to long-chain ω-3 PUFAs in duck liver, contribute to a long term goal of promoting sorghum and duck as sustainable phenolic and ω-3 PUFAs sources as well as healthy food products for human beings.

Made available in DSpace on 2014-06-11T19:27:29Z (GMT). No. of bitstreams: 0 Previous issue date: 2012-02-28Bitstream added on 2014-06-13T18:31:44Z : No. of bitstreams: 1 loureiro_ba_me_jabo.pdf: 450907 bytes, checksum: 94649f8ec094d2e4d182ebfeaa33ae3d (MD5) / Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) / Spf do Brasil / Foi realizado um experimento, em dois blocos casualizados de 16 gatos (2 períodos x 4 dietas x 4 repetições por período), com duração de 42 dias. Neste período, os animais receberam uma de quatro dietas: controle, sem adição de fibra; dieta com 10% de fibra de cana; dieta com 20% de fibra de cana e dieta com 10% de celulose. Para cada dieta, foram determinados os coeficientes de digestibilidade aparente (CDA) dos nutrientes e a energia metabolizável (EM), através da coleta total de fezes e o tempo de retenção gastrointestinal das dietas pelos gatos, através da administração por via oral de marcadores radiopacos. Em dois momentos do experimento, foram verificados o padrão alimentar e a saciedade dos gatos. Foram coletados durante três dias, em quatro momentos do experimento, fezes dos animais para quantificação de tricobezoares. Após este experimento, foram determinados o tempo de esvaziamento gástrico (EG), tempo de trânsito no intestino delgado (TTID) e orocecal (TTOC) das dietas controle e com 10% de fibra de cana nos gatos, através de radiografias contrastadas e marcadores radiopacos. Os resultados obtidos foram avaliados por meio de contrastes, exceto os do padrão alimentar e da formação de tricobezoares, que foram avaliados considerando medidas repetidas no tempo, ambos à 5% de probabilidade. Com exceção do amido, observou-se que a inclusão de fibra de cana ocasionou redução linear do CDA de todos os nutrientes e da EM. A dieta com celulose foi semelhante à dieta com fibra de cana, exceto para os CDA do extrato etéreo e da fibra dietética total. A produção de fezes, número de defecações e peso médio da defecação aumentaram com a inclusão da fibra, sendo que, para estas variáveis, os tratamentos com fibra de cana e celulose não diferiram. O tempo de retenção do alimento não... / An experiment was conducted in two randomized blocks of 16 cats (2 periods x 4 diets x 4 replicates per period), with duration of 42 days. During this period, the animals received one of four treatments: Control, no added fiber; diet with 10% of sugarcane fiber; diet with 20% of sugarcane fiber and diet with 10% of cellulose. For each diet, we determined the apparent digestibility coefficients (ADC) of nutrients and metabolizable energy (ME) by total collection of feces and gastrointestinal retention time of diets for cats, by oral administration of radiopaque markers. In two moments of the experiment, were observed eating patterns of cats and satiety. Were collected during three days, four times of the experiment, animal feces to quantify tricobezoares. After this experiment, we determined the gastric emptying time (GE), the small intestine transit time (SITT) and orocecal transit time (OCTT) of the control diet and diet with 10% sugarcane fiber in cats using contrasted X-rays and radiopaque markers. The results were evaluated by contrast, except for the eating patterns and the formation of tricobezoares, which were evaluated for repeated measures, both at 5% probability. With the exception of starch, it was observed that the inclusion of sugarcane fiber caused linear reduction of ADC of all the nutrients and the ME. The diet with cellulose was similar to the diet with sugarcane fiber, except for the ADC of fat and total dietary fiber. Fecal output, number of bowel movements and weight of defecation increased with the inclusion of the fiber, and, for these variables, the treatments with sugarcane fiber and cellulose did not differ. The retention time of the food does not change with the inclusion of sugarcane fiber and was reduced by the inclusion of cellulose. Cats were similar intake of ME independent of the diet. Inclusion of dietary... (Complete abstract click electronic access below)

Orientador: Nilva Kazue Sakomura / Coorientador: Aulus Cavalieri Carciofi / Banca: Márcio Antonio Brunetto / Banca: Ricardo Souza Vasconcellos / Resumo: Foi realizado um experimento, em dois blocos casualizados de 16 gatos (2 períodos x 4 dietas x 4 repetições por período), com duração de 42 dias. Neste período, os animais receberam uma de quatro dietas: controle, sem adição de fibra; dieta com 10% de fibra de cana; dieta com 20% de fibra de cana e dieta com 10% de celulose. Para cada dieta, foram determinados os coeficientes de digestibilidade aparente (CDA) dos nutrientes e a energia metabolizável (EM), através da coleta total de fezes e o tempo de retenção gastrointestinal das dietas pelos gatos, através da administração por via oral de marcadores radiopacos. Em dois momentos do experimento, foram verificados o padrão alimentar e a saciedade dos gatos. Foram coletados durante três dias, em quatro momentos do experimento, fezes dos animais para quantificação de tricobezoares. Após este experimento, foram determinados o tempo de esvaziamento gástrico (EG), tempo de trânsito no intestino delgado (TTID) e orocecal (TTOC) das dietas controle e com 10% de fibra de cana nos gatos, através de radiografias contrastadas e marcadores radiopacos. Os resultados obtidos foram avaliados por meio de contrastes, exceto os do padrão alimentar e da formação de tricobezoares, que foram avaliados considerando medidas repetidas no tempo, ambos à 5% de probabilidade. Com exceção do amido, observou-se que a inclusão de fibra de cana ocasionou redução linear do CDA de todos os nutrientes e da EM. A dieta com celulose foi semelhante à dieta com fibra de cana, exceto para os CDA do extrato etéreo e da fibra dietética total. A produção de fezes, número de defecações e peso médio da defecação aumentaram com a inclusão da fibra, sendo que, para estas variáveis, os tratamentos com fibra de cana e celulose não diferiram. O tempo de retenção do alimento não... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: An experiment was conducted in two randomized blocks of 16 cats (2 periods x 4 diets x 4 replicates per period), with duration of 42 days. During this period, the animals received one of four treatments: Control, no added fiber; diet with 10% of sugarcane fiber; diet with 20% of sugarcane fiber and diet with 10% of cellulose. For each diet, we determined the apparent digestibility coefficients (ADC) of nutrients and metabolizable energy (ME) by total collection of feces and gastrointestinal retention time of diets for cats, by oral administration of radiopaque markers. In two moments of the experiment, were observed eating patterns of cats and satiety. Were collected during three days, four times of the experiment, animal feces to quantify tricobezoares. After this experiment, we determined the gastric emptying time (GE), the small intestine transit time (SITT) and orocecal transit time (OCTT) of the control diet and diet with 10% sugarcane fiber in cats using contrasted X-rays and radiopaque markers. The results were evaluated by contrast, except for the eating patterns and the formation of tricobezoares, which were evaluated for repeated measures, both at 5% probability. With the exception of starch, it was observed that the inclusion of sugarcane fiber caused linear reduction of ADC of all the nutrients and the ME. The diet with cellulose was similar to the diet with sugarcane fiber, except for the ADC of fat and total dietary fiber. Fecal output, number of bowel movements and weight of defecation increased with the inclusion of the fiber, and, for these variables, the treatments with sugarcane fiber and cellulose did not differ. The retention time of the food does not change with the inclusion of sugarcane fiber and was reduced by the inclusion of cellulose. Cats were similar intake of ME independent of the diet. Inclusion of dietary... (Complete abstract click electronic access below) / Mestre

Orientador: Glaucia Maria Pastore / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-12T23:39:43Z (GMT). No. of bitstreams: 1 Rodrigues_Daniele_M.pdf: 657735 bytes, checksum: bd84be8d85765f530a42c1a44310877e (MD5) Previous issue date: 2009 / Resumo: Atualmente, um dos desenvolvimentos mais significativos na ciência é o de alimentos funcionais, relacionado ao desenvolvimento de suplementos dietéticos que afetam beneficamente a saúde. Dentre esses pode-se citar os galactooligossacarídeos, que é um grupo de oligossacarídeos considerados como carboidratos não digeríveis devido sua resistência à hidrólise das enzimas do intestino. Dentre os benefícios obtidos com a ingestão de galactooligossacarídeos estão o aumento da população de bifidobacterias no cólon e, com isso, a redução dos níveis de bactérias patogênicas, além do aumento da absorção de cálcio, estimulação do sistema imune, combate a infecções intestinais, regulação do colesterol sérico e a redução do risco de câncer de cólon. A produção dos galactooligossacarídeos tem sido estudada extensivamente em microrganismos, através da reação de transgalactosilação enzimática catalisada pela b-galactosidase. O principal objetivo do presente trabalho foi a produção da enzima b-galactosidase por linhagens fúngicas para produção de galactooligossacarídeos. Primeiramente os fungos foram selecionados aleatoriamente da coleção de microrganismos do Laboratório de Bioaromas (Departamento de Ciência de Alimentos ¿ UNICAMP) e isolados de amostras de favo de mel coletadas na cidade de Itapira-SP. Posteriormente, os microrganismos foram testados quanto à produção da enzima b-galactosidase e atividade de transgalactosilação. Para o estudo do processo fermentativo, foram selecionados 3 microrganismos com maior atividade de transgalactosilação. Foi realizado um delineamento experimental, composto por 9 tratamentos, visando avaliar o efeito da temperatura (24, 30 e 36 oC), umidade (40, 50 e 60%) e concentração de lactose (0, 7,5 e 15%) no meio para a produção enzimática. Em seguida, foi selecionado o melhor microrganismo para extração e caracterização da enzima para a produção de galactooligossacarídeos. As variáveis estudadas foram: temperatura (35, 45, 55 e 65 oC), pH (4, 5, 6 e 7), concentração de lactose inicial (20, 30, 40 e 50%) e concentração do extrato enzimático bruto liofilizado (52, 104, 156 e 208 U). De todos os ensaios, foram retiradas alíquotas depois de 6, 12, 24, 36, 48 e 72 horas de reação. Para avaliar a influência do tempo na síntese de galactooligossacarídeo, foi realizada uma curva cinética para medir a produção em 3, 6, 9, 12, 18, 24, 30, 36, 48 e 72 horas de reação. A seleção de microrganismos resultou em 5 linhagens produtoras de galactooligossacarídeos: Aspergillus sp (LB-01), Aspergillus sp (LB-32), Aspergillus sp (LB-36), Penicillium sp (LB-51) e Scopulariopsis sp (LB-35). O microrganismo com maior produção de 4¿galactosillactose foi o Aspergillus sp (LB-32) que converteu 19,17% da lactose presente no meio e produziu 7,25% do tetrassacarídeo. O segundo maior produtor foi Penicillium sp (LB-51) com produção de 6,71%, seguido por Scopulariopsis sp (LB-35) com 6,65%, Aspergillus sp (LB-01) com 5,22% e Aspergillus sp (LB-36) com 4,97% de produção de galactooligossacarídeo. O estudo do processo fermentativo foi realizado com os segunites microrganismos: Aspergillus sp (LB-32), Penicillium sp (LB-51) e Scopulariopsis sp (LB-35). Pôde-se observar que alguns tratamentos favoreceram o crescimento dos microrganismos, enquanto outros foram desfavoráveis. O tratamento controle T9 (que compreende as condições 30 oC, 0% de concentração de lactose no meio e 50% de umidade) foi o que mais se destacou, apresentando os maiores valores de atividade para todos os microrganismos. Todos os outros tratamentos possuíram valores de atividade enzimática significativamente inferiores (P<0,05) aos valores obtidos no tratamento controle. Os resultados da caracterização enzimática mostraram que, para o microrganismo Aspergillus sp (LB-32), as temperaturas mais altas (65 oC) e os valores de pH mais baixos (pH 4) foram favoráveis para a produção de 4¿galactosil-lactose. A concentração inicial de 50% de lactose foi desfavorável devido à precipitação da mesma, estando a maior produção de galactooligossacarídeo no valor referente a 40% de lactose. O aumento na concentração enzimática foi diretamente proporcional ao aumento da produção de 4¿galactosil-lactose, sendo o melhor resultado com a utilização de 208 U. Todos os ensaios mostraram melhores resultados quando a reação atingiu 48 horas. Através da curva cinética, notou-se que a produção de galactooligossacarídeo inicia-se depois de 3 horas de reação, atingindo o máximo de produção em 48 horas. O melhor resultado foi obtido com o uso da temperatura em 65 oC, produzindo 12,10% de 4'galactosil-lactose, através da conversão de 31,27% da lactose / Abstract: Actually, one of the most significant development in science are functional foods, connected with the development of dietetic supplement that affects beneficially the health. Among these, we can mention the galactooligosaccharides, that is a group of oligosaccharides considerated as non-digestible carbohydrates due to their resistance to hydrolysis of intestine enzymes. Among the benefits obtained with galactooligosaccharides ingestion are the increase of bifidobacteria population in the colon and, by their antagonistic effect, the reduction of the pathogenic bacteria level, over the increase of calcium absorption, immune system stimulation, intestinal diseases combat, serum cholesterol regulation and the reduction of colon¿s cancer risks. The production of galactooligosaccharides has been extensively studied in microorganisms, through the transgalactosylation reaction catalyzed by b-galactosidase enzyme. The aim of this work was the production of b-galactosidase enzyme by fungus strains to produce galactooligosaccharide. Firstly, the fungus were ramdonly removed from the microorganisms collection of Bioaromas Laboratory (Food Science Department ¿ UNICAMP) and isolated from honeycomb collected at Itapira-SP. After this, the microorganisms were tested for the production of the b-galactosidase enzyme and transgalactosylation activity. To study the fermentative process, it was selected 3 microorganisms with the largest transgalactosylation activity. An experimental design was realized, consisting of 9 treatments, to evaluate the effect of temperature (24, 30 and 36 oC), humidity (40, 50 and 60%) and lactose concentration (0, 7,5 and 15%) in medium to produce the enzyme. After, it was selected the best microorganism to characterize its enzyme to produce galactooligosaccharides. The studied variables were: temperature (35, 45, 55 and 65 oC), pH (4, 5, 6 and 7), initial lactose concentration (20, 30, 40 and 50%) and lyophilized brute extract concentration (52, 104, 156 and 208 U). Aliquots were took out from all tests after 6, 12, 24, 36, 48 and 72 hours of reaction. To evaluate the time influence in galactooligosaccharides syntesis, it was realized a kinetic curve to meansure the production in 3, 6, 9, 12, 18, 24, 36, 48 and 72 hours of reaction. The screening of microorganisms resulted in 5 galactooligosaccharides producer strains: Aspergillus sp (LB-01), Aspergillus sp (LB-32), Aspergillus sp (LB-36), Penicillium sp (LB-51) and Scopulariopsis sp (LB-35). The largest producer of 4¿galactosil-lactose was Aspergillus sp (LB-32), that has converted 19,17% of lactose actual midst and has produced 7,25% of the tetrasaccharide. The second best producer was Penicillium sp (LB-51) with 6,71% of production, followed by Scopulariopsis sp (LB-35) with 6,65%, Aspergillus sp (LB-01) with 5,22% and Aspergillus sp (LB-36) with 4,97% of galactooligosaccharides production. The study of the fermentative process was realized with the microorganisms: Aspergillus sp (LB-32), Penicillium sp (LB-51) and Scopulariopsis sp (LB-35). During the experiment, it could be noticed that some treatments promoted the growth of the microorganisms, while others were disadvantageous. The control treatment T9 (that consists of 30 oC, 0% of lactose concentration in medium and 50% of humidity) was the best, with the biggest activity values for all microorganisms. The other treatments showed enzymatic activity values significantly poorer (p<0,05) than the values obtained in control treatment. The results of the enzymatic characterization showed that, for the microorganism Aspergillus sp (LB-32), higher temperatures (65 oC) and lower pH values (pH 4) promoted the production of 4¿galactosil-lactose. The initial lactose concentration of 50% was disadvantageous because of lactose precipitation, being the best production of galactooligosaccharide with 40% of initial lactose. The increase in the enzymatic concentration was directly proportional to the increase of 4¿galactosil-lactose production, obtaining the best result with 208 U of enzyme. All the tests showed the best results in 48 hours of reaction. The kinetic curve showed that the production of galactooligosaccharides starts after 3 hours of reaction, and reaches the top of production in 48 hours. Our best result was obtained using 65 oC of temperature, producing 12,10% of 4¿galactosil-lactose throught 31,27% of lactose conversion / Mestrado / Mestre em Ciência de Alimentos

O mercado de petisco para gato é pouco explorado tanto no meio acadêmico quanto pelas indústrias, pela sua complexidade, uma vez que os gatos são carnívoros restritos, o que torna o desenvolvimento de produtos mais difícil. Para maximizar a chance de sucesso, algumas estratégias para o lançamento de novo produto podem ser aplicadas, como a prospecção de mercado e os testes de palatabilidade (preferência e aceitabilidade). O presente trabalho teve como objetivo realizar estudo exploratório sobre o mercado de petiscos para gatos, desenvolver e testar dois biscoitos (um à base de farinha de trigo e outro à base de carne) com alta fibra para gatos através dos testes de aceitabilidade e preferência. Para isso, foi realizado uma prospecção de mercado, questionário foi aplicado (utilizando-se a mídia digital como veículo) em busca do perfil dos tutores, o perfil dos gatos e a opinião sobre petiscos para seus animais. Foram confeccionados dois tipos de biscoitos, um à base de farinha de trigo (acrescido de palatabilizante) e outro à base de carne. Para o teste de aceitabilidade e de preferência foram utilizados 32 gatos adultos, alocados em gaiolas metabólicas, por um período experimental de cinco dias consecutivos. No teste de aceitabilidade, os produtos foram fornecidos individualmente por três minutos, e no teste de preferência os produtos foram fornecidos simultaneamente, durante três minutos. O teste de prospecção de mercado obteve 127 respostas, distribuídas em 11 estados brasileiros, com predominância dos tutores do sexo feminino, de escolaridade de nível superior, poder aquisitivo médio e que consomem produtos com características funcionais. Em relação aos gatos, a maioria convivia com outros animais (maioria cães), foram adotados e não tinham raça definida (SRD). Com relação aos tutores, 60% compravam petiscos para seus gatos, e utilizavam como critério para compra a sequência, indicação veterinária, marca, preço, facilidade para encontrar, condição financeira. Os tutores estavam dispostos a experimentar novos produtos, desde que, sejam saudáveis. No teste de aceitabilidade, não houve diferença (P&gt;0,05) entre o consumo dos biscoitos, sendo que 58,19% dos gatos consumiram o biscoito à base de carne e 59,32% consumiram o biscoito à base de farinha de trigo. No teste de preferência, não foi observado efeito (P&gt;0,05) para a primeira escolha, sendo que a frequência de escolha de ambos foi de 59,05%. O mercado de alimentos para gatos é receptivo a novos produtos com apelo de funcionalidade, desde que apresente preço convidativo, de fácil acesso e seja aceito pelo gato. Gatos não diferenciaram os produtos à base de carne ou farinha de trigo, possibilitando a utilização de ambos. / The cat snack market is underexplored by both academics and industries because of its complexity, since cats are restricted carnivores, which makes the product development more difficult. In order to maximize the chance of success, some strategies to assist launching a new product can be applied, such as market prospecting and palatability testing (preference and acceptability). The aim of the present study was to conduct an exploratory study about the cat snack market to develop and test two biscuits (one based on wheat flour and another based on meat) with high fiber for cats through the tests of acceptability and preference. For this, a market survey was carried out, a questionnaire was applied (using the digital media as a vehicle) to seek the cat\'s profile, the tutor\'s profile, and opinion about snacks for their animals. It was made two types of biscuits, one based on wheat flour (with a palatabilizer) and another based on meat. For the acceptability and preference test, 32 adult cats, allocated in metabolic cages, were used for an experimental period of five consecutive days. For the acceptability test, the products were supplied individually for three minutes, and in the preference test the products were delivered simultaneously for three minutes. The market survey obtained 127 responses, distributed in 11 Brazilian states, predominantly female tutors, college-educated, medium purchasing power and who consume products with functional characteristics. In relation to cats, the majority lived with other animals (mostly dogs), were adopted and had no defined breed. With regard to the tutors, 60% bought snacks for their cats, and used as a criterion for purchase, the sequence: veterinary indication, brand, price, facility to find, financial condition. The tutors were willing to try new products as long as they are healthy. In the acceptability test, there was no difference (P&gt;0.05) between the consumption of biscuits, and 58.19% of the cats consumed the biscuit based on meat, and 59.32% consumed the biscuit based on wheat flour. In the preference test, no effect (P&gt;0.05) was observed for the first choice, and the frequency of choice of both biscuits was 59.05%. The cat food market is receptive to new products with appeal for functionality, whereas it offers an attractive price, easy access, and it is accepted by the cat. Cats did not differentiate products based on meat or wheat flour, allowing the use of both.