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.

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.

A soja contém alto conteúdo protéico e de lipídeos poliinsaturados e representa a principal fonte de isoflavonas. Por este grão não fazer parte da dieta brasileira, produtos contendo soja surgiram no mercado como fontes de isoflavonas, adaptados ao paladar da nossa população. Os condimentos também têm sido incorporados aos ditos \"alimentos funcionais\" pela sua relação com efeitos benéficos à saúde. Este trabalho objetivou determinar o teor de isoflavonas dos produtos contendo soja e/ou derivados, o teor de flavonóides de diferentes condimentos e marcas, e a capacidade antioxidante destas amostras. Os resultados mostram que o quibe vegetariano destaca-se como fonte de isoflavonas, e o chocolate pela capacidade antioxidante. Entre os condimentos, houve diferença significativa entre tipos e marcas. O orégano destacou-se quanto à capacidade antioxidante e a salsa quanto ao teor de flavonóides. Alimentos contendo soja ou derivados e os condimentos podem representar fontes de compostos bioativos para a população brasileira. / Soy contains high protein and polyunsaturated lipids content and represents the main source of isoflavones. This grain is not part of the Brazilian diet, so some products containing soy emerged as sources of isoflavones, adapted to the taste of our population. Spices have also been incorporated into \"functional foods\" by their relation to health benefits. This study aimed to determine the isoflavone content of products containing soy and/or derivatives, flavonoids content in different brands and condiments, and antioxidant capacity of these samples. The results showed that vegetarian \"quibe\" is a good source of isoflavones, and chocolate had the highest antioxidant capacity. Among spices, there were significant differences between the types and brands. Oregano had the highest antioxidant capacity and parsley had the highest flavonoids content. Foods containing soy or derivatives and condiments may represent sources of bioactive compounds for Brazilian population.

A soja contém alto conteúdo protéico e de lipídeos poliinsaturados e representa a principal fonte de isoflavonas. Por este grão não fazer parte da dieta brasileira, produtos contendo soja surgiram no mercado como fontes de isoflavonas, adaptados ao paladar da nossa população. Os condimentos também têm sido incorporados aos ditos \"alimentos funcionais\" pela sua relação com efeitos benéficos à saúde. Este trabalho objetivou determinar o teor de isoflavonas dos produtos contendo soja e/ou derivados, o teor de flavonóides de diferentes condimentos e marcas, e a capacidade antioxidante destas amostras. Os resultados mostram que o quibe vegetariano destaca-se como fonte de isoflavonas, e o chocolate pela capacidade antioxidante. Entre os condimentos, houve diferença significativa entre tipos e marcas. O orégano destacou-se quanto à capacidade antioxidante e a salsa quanto ao teor de flavonóides. Alimentos contendo soja ou derivados e os condimentos podem representar fontes de compostos bioativos para a população brasileira. / Soy contains high protein and polyunsaturated lipids content and represents the main source of isoflavones. This grain is not part of the Brazilian diet, so some products containing soy emerged as sources of isoflavones, adapted to the taste of our population. Spices have also been incorporated into \"functional foods\" by their relation to health benefits. This study aimed to determine the isoflavone content of products containing soy and/or derivatives, flavonoids content in different brands and condiments, and antioxidant capacity of these samples. The results showed that vegetarian \"quibe\" is a good source of isoflavones, and chocolate had the highest antioxidant capacity. Among spices, there were significant differences between the types and brands. Oregano had the highest antioxidant capacity and parsley had the highest flavonoids content. Foods containing soy or derivatives and condiments may represent sources of bioactive compounds for Brazilian population.