Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2017-07-28T17:39:16Z No. of bitstreams: 1 2016 - Felipe Reis Rodrigues.pdf: 1603576 bytes, checksum: 3339dc514da1d070eb064b181fb06543 (MD5) / Made available in DSpace on 2017-07-28T17:39:16Z (GMT). No. of bitstreams: 1 2016 - Felipe Reis Rodrigues.pdf: 1603576 bytes, checksum: 3339dc514da1d070eb064b181fb06543 (MD5) Previous issue date: 2016-11-10 / CNPq / The large number of new products that are developed and made available to the consumer has allowed access to industrialized food, which are sources of carbohydrates and saturated fats. The high consumption of this type of product in Brazil associated with the decreased physical activity, resulted in the epidemiological phenomenon known as nutritional transition, characterized by overweight and obesity. This trend is not only observed in Brazil, therefore the World Health Organization (WHO) recommends the reduction of sugar and fat consumption. From this scenario, this study aimed to develop a beverage of pomegranate as a healthier alternative to products available in the market. The pomegranate is a fruit with low use in Brazil; however, it presents nutritional characteristics that justify the increase in consumption. It was performed an online study to identify the fruit that would compose the mixed juice with pomegranate, and it has been suggested the orange. Then, it was evaluated the beverages intention to purchase. The blend of orange and pomegranate reached the highest average score for such as parameter by consumers, and the sugar content reached the highest relative importance. In a second phase of the study it was evaluated the formulations by varying the ratio water/pulp, pomegranate/orange and sugar content. The most preferred sample had a lower proportion of pomegranate pulp, higher orange content and sugar. The following study has focused on the replacement of sucrose by high intensity sweeteners (sucralose, stevia and monk fruit extract) were evaluated. Firstly it was estimated the sweetness equivalence for each of them using two different methods (paired comparison and magnitude estimation), and two ways of data analyses (logistic regression and survival analysis). The methods provided similar results, but the survival analysis showed a better alternative for the data analysis. From this result it was investigated the effect of information on the sweetener used on the perception of the product. It was considered the effect of extrinsic variables, namely: design (traditional vs. minimalist), nutritional information (present vs. absent), processing information technology (present vs. absent) and nutritional traffic light (present vs. absent) on the consumer intention to purchase, considering the time constraint as a variable in the study. The time factor did not affect the purchase intent and the highest averages were achieved by packaging with traditional design, which was used in the subsequent study. The study investigated the effects of the information on the additive used to sweeten beverages (sweetener: sucralose, stevia or extract of monk fruit; or sucrose: sugar or no added sugar) on the acceptance, sensory characteristics and wellbeing associated with the beverages. The information was significant on the sensory description of the samples, wellbeing associated to the products and acceptance. Results have shown that samples with the most similar characteristics to the beverage sweetened with sugar were those that achieved the highest acceptance means. The findings achieved in the several studies carried out in this Thesis can be considered relevantto the development of healthier products, which include pomegranate in its composition. / O grande n?mero de novos produtos que s?o desenvolvidos e colocados ? disposi??o do consumidor vem permitindo o acesso aos alimentos industrializados fontes de carboidratos e gorduras saturadas. No Brasil o elevado consumo desse tipo de produto, associado ? diminui??o da pr?tica de atividade f?sica, resultou no fen?meno epidemiol?gico conhecido como transi??o nutricional caracterizado pelo sobrepeso e obesidade. Essa tend?ncia n?o se restringe apenas ao Brasil, por isso a Organiza??o Mundial de Sa?de (OMS) recomenda que o consumo a??car e de gordura seja reduzido. A partir deste cen?rio, o presente trabalho teve por objetivo desenvolver uma bebida ? base de rom? como alternativa mais saud?vel aos produtos encontrados atualmente no mercado. A rom? ? uma fruta com pouca utiliza??o no Brasil; por?m, apresenta caracter?sticas nutricionais que justificam o incremento do seu consumo. Foi realizado estudo on-line a fim de identificar a fruta que comporia o suco misto junto com a rom?, tendo sido identificada a laranja. Em seguida foi avaliada a inten??o de compra das bebidas a partir dos front-of-packs de prot?tipos de produtos mistos e de elaborados com apenas uma das frutas utilizadas na bebida mista (rom? e laranja). O suco misto alcan?ou maior m?dia quanto a esse par?metro, sendo o teor de a??car a caracter?stica com maior import?ncia relativa. No estudo subsequente foram avaliadas formula??es do produto variando-se a propor??o de ?gua/ polpa, rom?/ laranja e o teor de a??car. A amostra mais aceita pelos participantes continha menor propor??o de polpa de rom?, maior teor de laranja e a??car. Foram realizados estudos onde o foco foi a substitui??o da sacarose por edulcorantes de alta intensidade (sucralose, stevia e extrato da fruta do monge). Inicialmente foi estimada a equival?ncia de do?ura para cada um deles utilizando dois m?todos distintos (compara??o pareada e estima??o de magnitude) e duas formas de tratamento de dados (regress?o log?stica e an?lise de sobreviv?ncia). Os m?todos forneceram resultados similares; por?m, a an?lise de sobreviv?ncia se mostrou melhor alternativa para o tratamento de dados. A partir desse resultado foi investigado o efeito da informa??o sobre o edulcorante usado na percep??o do produto. Foi realizado estudo para avaliar o efeito de vari?veis extr?nsecas, a saber: design (tradicional vs. minimalista), informa??o nutricional (presente vs. ausente), informa??o da tecnologia de processamento (presente vs. ausente) e sem?foro nutricional (presente vs. ausente) na inten??o de compra do consumidor considerando a restri??o de tempo como vari?vel no estudo. O fator tempo n?o afetou a inten??o de compra e as maiores m?dias foram alcan?adas pelas embalagens com design tradicional, o qual foi utilizado no estudo subsequente que investigou o efeito da informa??o sobre o aditivo usado para ado?ar as bebidas (edulcorantes: sucralose, stevia ou extrato da fruta do monge; sacarose ou sem adi??o de a??car) na aceita??o, caracter?sticas sensoriais e no bem-estar associado a elas. A informa??o sobre o aditivo usado para ado?ar a bebida teve efeito (p>0,05) na descri??o sensorial das amostras, no bem-estar associado a elas e na aceita??o. Os resultados demonstraram que as amostras com as caracter?sticas mais parecidas com a bebida ado?ada com a??car foram as que alcan?aram maiores m?dias de aceita??o. Os achados encontrados a partir do desenvolvimento dos diversos estudos podem ser considerados relevantes para a elabora??o de produtos mais saud?veis, os quais incluem a rom? em sua composi??o.

Plusieurs fabricants de biscuits et gâteaux français se sont engagés à mettre sur le marché des produits de meilleure qualité nutritionnelle. Ce travail de thèse a eu pour objectif de déterminer si cette amélioration de la qualité nutritionnelle était compatible avec le maintien de la qualité sensorielle. La première étude portait sur l’impact des réductions en lipides et/ou en sucres sur l’appréciation et la perception sensorielle de neuf catégories de biscuits et gâteaux. Les résultats montrent que les enfants perçoivent peu de différences et apprécient généralement autant les variantes réduites que les variantes standards. Pour les produits réduits sans ajout de polyols, les adultes déprécient principalement les variantes qui sont perçues moins sucrées et parfois également moins grasses et/ou différentes d’un point de vue textural. De plus, les réductions en sucres sont plus perceptibles que les réductions en lipides et à taux de réduction proches, les produits réduits en lipides sont moins dépréciés que ceux réduits en sucres. Les produits réduits avec ajout de polyols ne sont pas dépréciés et ne sont pas tous perçus moins sucrés.La deuxième étude s’est intéressée à deux leviers pour faire mieux accepter les produits réduits en lipides ou sucres. En exposant quasi-quotidiennement des consommateurs à des biscuits réduits d’environ 30 % en lipides ou en sucres, l’appréciation de ces produits augmente après un mois, mais davantage pour les lipides. En revanche, une exposition progressive ne montre pas d’effet sur un mois. Par ailleurs, une allégation nutritionnelle indiquant une réduction ne semble pas être un levier pour l’appréciation de biscuits et gâteaux réduits en lipides ou sucres / French biscuit producers are willing to improve the nutritional composition of their products. The objective of this work was to determine whether it was possible while maintaining the sensory quality of the reduced product.The first study dealt with the impact of fat and sugar reduction on liking and sensory perception of 9 types of biscuits and cakes. Results show that children perceived almost no difference and liked equally the standard and the fat- and/or sugar-reduced variants for most types of biscuits. For products reduced without adding polyols, adults less liked fat- or sugar-reduced variants than standard ones mainly when they were perceived as less sweet, and to a lesser extent as less fatty and/or as different in terms of textural aspects. Furthermore, a reduction in fat content was more difficult to perceive than a reduction in sugar content. With similar levels of reduction, fat-reduced products were less disliked than sugar-reduced ones. Sugar-reduced biscuits with an addition of polyols were not disliked and some of them were not perceived as less sweet than standard biscuits.The second study was about two strategies to promote consumer acceptance for fat- or sugar-reduced products. On the one hand, some consumers were exposed almost daily to -30 % fat- or sugar-reduced biscuits. After a month of exposure, reduced variants were more appreciated than before exposure, but it was more significant for fat reduction. On the other hand, no difference of liking was observed after a month of stepwise exposure. Besides, a nutritional claim indicating the fat or sugar reduction does not seem to be efficient to increase liking for fat- or sugar-reduced biscuits and cakes