Interest has grown over the last two decades in the health benefits of polyphenols, with particular relation to degenerative diseases. The Kei apple (Dovyalis caffra) is an indigenous plant to South Africa, thought to be rich in polyphenols. This study aimed to produce a functional beverage from the Kei apple, with demonstrable nutritional benefits, which should also be found acceptable by consumers due to its sensory attributes. A long term aim of the study is to assist in improving income of farmers in rural and urban areas by encouraging the participation of small holders in growing the Kei apple for subsequent economic benefit. A thorough literature review was conducted on functional foods, trends for beverages, legislation and on polyphenols as a class of functional ingredients, specifically focusing on fruits and the fate of polyphenols in the body. A review of fruit processing procedures, preservation techniques and legislation, followed by new product development (NPD) and the types of consumers desiring functional foods were investigated as well as the role of sensory evaluation and consumer research were examined. Methods Kei apples were collected from two areas of South Africa, namely Bloemhof in the North West Province in the 200212003 growing season and from the Eastern and Western Cape in the 200412005 growing season. The first set of Kei apples were used to produce a prototype functional beverage, from which future development would take place. The second set of Kei apples were used for pulping on an industrial scale and then a small-scale commercial production batch of the Kei apple beverages for consumer panel testing was produced. Various flavours were used to mask the strong characteristic taste and aroma of the Kei apple for the beverage and these were narrowed down to apple, vanilla and mint 8. vanilla. Consumer panel testing was undertaken with 152 consumers with a pre-tested questionnaire using hedonic scales for overall acceptance, ranking for preference, a Fwd Action Rating Scale (FACT) for consumption intent, and a ranking test for purchase intent. All evaluations were carried out under strictly controlled sensory evaluation requirement and respondents were asked to fill in anonymous questionnaires at North West University, Potchefstroom Campus. Results and Discussion Statistical analysis of the results were determined by the Statistic* programme, version 7. In summary for all of the consumer testing, it was found that consumers regarded the apple flavoured Kei apple beverage statistically significantly more acceptable than the other flavours. The apple flavoured beverage was found to be rated practically significantly higher for the attributes of taste and overall acceptance, as well as for consumption intent, purchase intent and preference. There was, however, no significant differences in any of the attributes or evaluated consumption and purchase intent between the vanilla and mint & vanilla. The total polyphenols, determined by UV spectrophotometry as gallic acid equivalents per litre (GAE/I), were found to be slightly less then expected, with the apple and mint & vanilla showing similar results (as GAEII) 101.7 versus 106.1 for the latter two, whilst vanilla was 143.0 which may have been attributed to the vanillic acid molecule itself which also has a phenolic structure. This lower-than-expected level of total polyphenols may have been due to degradation during processing. There was a clear difference in the polyphenol content between the different harvests from the two regions. The former showed greater acidity as determined by total citric acid 4.81% w/w and sugar 16.3% versus 2.54% w/w and 8.4% This may be due to various factors of climate, soil and ripeness. For comparison purposes, a commercial product from the USA, Ocean Spray ® Cranberry, was also found to have more polyphenols present than the Kei apple beverage. This was also demonstrated by the amount of ascorbic acid, free and bound. The Kei apple beverage subjected to pasteurization probably lost most of its vitamin C content due to the heat treatment and the exposure to oxygen during pulping. Conclusion and Recommendations The development of a functional beverage from the Kei apple is feasible. As with most new product developments, further formulation modifications which are not insurmountable are required. The consumer panel was positive towards the apple flavoured beverage and this flavour should be taken forward for future development. The key stumbling block to the success of this project is the lack of an effective organizing body that could liaise with the growers to form a cooperative and provide a consistent supply of Kei apples. The effect of variations in harvesting time, soil conditions and climate must also be evaluated. The improvement of income of farmers may only be achieved by the involvement of other stake holders and the formation of a Kei apple grower's co-operative / Thesis (M.Sc. (Nutrition))--North-West University, Potchefstroom Campus, 2006.

A functional beverage, designed to be cardio-protective, was formulated, using a blend of juices of cranberry (Vaccinium macrocarpon L), blueberry (Vaccinium angustifolium Aiton.), apple (Malus domestica L.), ginger (Zingiber officinale Roscoe) and selected cardio-protective ingredients. Membrane filtration enhanced the antioxidant properties of the fruit juices. Ultrasound-assisted water extract of ginger showed potential antioxidant activities. The selected fruit juice combination, 50% blueberry; 12.5% cranberry; and 37.5% apple, showed higher consumer acceptability. Incorporation of functional ingredients at 10% RDI and 2% (v/v) ginger extract did not affect the sensory properties of the beverage. Phenolic concentration, FRAP value, and % LDL oxidation inhibition of the formulation were 1024 mg GAE/L, 3114 mg TE/L and 45%, respectively. Diet supplementation with the formulation resulted in lower serum and liver lipid levels in spontaneously hypotensive rats. Blood pressure was reduced by the formulation after two but not four weeks supplementation.

Interest has grown over the last two decades in the health benefits of polyphenols, with particular relation to degenerative diseases. The Kei apple (Dovyalis caffra) is an indigenous plant to South Africa, thought to be rich in polyphenols. This study aimed to produce a functional beverage from the Kei apple, with demonstrable nutritional benefits, which should also be found acceptable by consumers due to its sensory attributes. A long term aim of the study is to assist in improving income of farmers in rural and urban areas by encouraging the participation of small holders in growing the Kei apple for subsequent economic benefit. A thorough literature review was conducted on functional foods, trends for beverages, legislation and on polyphenols as a class of functional ingredients, specifically focusing on fruits and the fate of polyphenols in the body. A review of fruit processing procedures, preservation techniques and legislation, followed by new product development (NPD) and the types of consumers desiring functional foods were investigated as well as the role of sensory evaluation and consumer research were examined. Methods Kei apples were collected from two areas of South Africa, namely Bloemhof in the North West Province in the 200212003 growing season and from the Eastern and Western Cape in the 200412005 growing season. The first set of Kei apples were used to produce a prototype functional beverage, from which future development would take place. The second set of Kei apples were used for pulping on an industrial scale and then a small-scale commercial production batch of the Kei apple beverages for consumer panel testing was produced. Various flavours were used to mask the strong characteristic taste and aroma of the Kei apple for the beverage and these were narrowed down to apple, vanilla and mint 8. vanilla. Consumer panel testing was undertaken with 152 consumers with a pre-tested questionnaire using hedonic scales for overall acceptance, ranking for preference, a Fwd Action Rating Scale (FACT) for consumption intent, and a ranking test for purchase intent. All evaluations were carried out under strictly controlled sensory evaluation requirement and respondents were asked to fill in anonymous questionnaires at North West University, Potchefstroom Campus. Results and Discussion Statistical analysis of the results were determined by the Statistic* programme, version 7. In summary for all of the consumer testing, it was found that consumers regarded the apple flavoured Kei apple beverage statistically significantly more acceptable than the other flavours. The apple flavoured beverage was found to be rated practically significantly higher for the attributes of taste and overall acceptance, as well as for consumption intent, purchase intent and preference. There was, however, no significant differences in any of the attributes or evaluated consumption and purchase intent between the vanilla and mint & vanilla. The total polyphenols, determined by UV spectrophotometry as gallic acid equivalents per litre (GAE/I), were found to be slightly less then expected, with the apple and mint & vanilla showing similar results (as GAEII) 101.7 versus 106.1 for the latter two, whilst vanilla was 143.0 which may have been attributed to the vanillic acid molecule itself which also has a phenolic structure. This lower-than-expected level of total polyphenols may have been due to degradation during processing. There was a clear difference in the polyphenol content between the different harvests from the two regions. The former showed greater acidity as determined by total citric acid 4.81% w/w and sugar 16.3% versus 2.54% w/w and 8.4% This may be due to various factors of climate, soil and ripeness. For comparison purposes, a commercial product from the USA, Ocean Spray ® Cranberry, was also found to have more polyphenols present than the Kei apple beverage. This was also demonstrated by the amount of ascorbic acid, free and bound. The Kei apple beverage subjected to pasteurization probably lost most of its vitamin C content due to the heat treatment and the exposure to oxygen during pulping. Conclusion and Recommendations The development of a functional beverage from the Kei apple is feasible. As with most new product developments, further formulation modifications which are not insurmountable are required. The consumer panel was positive towards the apple flavoured beverage and this flavour should be taken forward for future development. The key stumbling block to the success of this project is the lack of an effective organizing body that could liaise with the growers to form a cooperative and provide a consistent supply of Kei apples. The effect of variations in harvesting time, soil conditions and climate must also be evaluated. The improvement of income of farmers may only be achieved by the involvement of other stake holders and the formation of a Kei apple grower's co-operative / Thesis (M.Sc. (Nutrition))--North-West University, Potchefstroom Campus, 2006.

Made available in DSpace on 2017-07-21T18:53:15Z (GMT). No. of bitstreams: 1 Elementos pre-textuais.pdf: 523607 bytes, checksum: 27be7027fc9c387998065d1e58c13784 (MD5) Previous issue date: 2010-02-05 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / This study evaluated the nutritional and technological potential in pitanga (Eugenia uniflora L.), based on its anatomical, physical, chemical. and macroscopic features. Anatomical analysis showed that the pericarp, the edible part of the fruit, consists of parenchymatous mesocarp and exocarp and endocarp epidermis. In cross section it was observed that the epidermis is composed of a single layer of cells, which explains the fragility of the fruit handling, and coated with a thin layer of cuticle, which gives sleek appearance to the fruit. The epicarp cells presented anthocyanins and carotenoids, responsible for the typical color of the fruit. The mesocarp didn’t have sclerenchyma, consisting of parenchyma cells bulky, thin walls, with conspicuous intercellular spaces. The evaluation of the anthocyanin extracts stability of pitanga indicated good stability in acidic pH, with the perspective of use as a colorant in food products. The pitanga juice was obtained by enzymatic treatment yielding 50% , in relation to the pulp. Showed intense color, flavor and kept the peculiar aroma of the fruit and preserved 43.8% of the vitamin C and 77% of phenolic compounds. The addition of juice to green tea provided the development of a functional beverage with sensory acceptance. The pectins were extracted sequentially with water and citric acid 5%, resulting four fractions, while those from acid extraction had a high yield. The monosaccharide composition analysis showed that all pectic fractions werw performed by the same monosaccharides, in different proportions, with a predominance of galacturonic acid, the main constituent of the pectin chain. The presence of arabinofuranose was confirmed by nuclear magnetic resonance (NMR). All fractions showed a degree of esterification below 50% were classified as LM pectin (low degree of esterification). High pressure size exclusion chromatography coupled with multidetection system (HPSECMALLS/RI/UV) indicated that the fractions are polydisperse, with a predominance of populations with high and medium molar mass. The rheological behavior of the fractions at concentration 30g.L-1 and 20% sucrose, demonstrated that viscous solution or weak gels were obtained in the most of analysis. However, for fraction EIV V, storage modulus (G’) showed a weak dependence on frequency and was always higher than loss modulus (G”) over all frequency range, characteristic of typical, gel-like system. These results indicate that the pitanga has a high technological potential. / Este trabalho visou avaliar o potencial nutricional e tecnológico da pitanga (Eugenia uniflora L.), com base nas suas características anatômicas, físicas, químicas e macroscópicas. A análise anatômica mostrou que o pericarpo, parte comestível do fruto, é formado por mesocarpo parenquimático e, epicarpo e endocarpo epidérmicos. Em corte transversal observou-se que a epiderme é constituída por uma única camada de células, o que justifica a fragilidade do fruto ao manuseio, e revestida por uma camada delgada de cutícula, que confere aspecto luzidio ao fruto. As células do epicarpo apresentam antocianinas e carotenóides, responsáveis pela cor típica do fruto. O mesocarpo não apresenta esclerênquima, sendo constituído por células parenquimáticas volumosas, de paredes delgadas, com espaços intercelulares conspícuos. A avaliação da estabilidade do extrato antôcianico de pitanga indicou boa estabilidade em pH ácido, com perspectiva de uso como corante em produtos alimentícios. O suco de pitanga foi obtido por tratamento enzimático, com rendimento de 50% em relação à polpa. Apresentou cor intensa, manteve o sabor e aroma peculiares do fruto e preservou 43,8% do teor de vitamina C e 77% de compostos fenólicos. A adição do suco ao chá verde proporcionou a elaboração de uma bebida funcional com aceitabilidade sensorial. As pectinas de pitanga foram extraídas sequencialmente com água e ácido cítrico 5%, obtendo-se quatro frações, sendo que as provenientes da extração ácida apresentaram maior rendimento. A análise da composição monossacarídica mostrou que todas as frações extraídas foram constituídas pelos mesmos monossacarídeos, em diferentes proporções, com predomínio de ácido galacturônico, principal constituinte da cadeia das pectinas. A presença de arabinofuranose foi comprovada por ressonância magnética nuclear (RMN). Todas as frações apresentaram grau de esterificação inferior a 50%, sendo classificadas como pectinas LM (baixo grau de esterificação). A análise cromatográfica por exclusão estérica acoplada a multidetectores (HPSEC-MALLS) indicou que as frações apresentam-se polidispersas, com predomínio de populações de alta e média massa molar. As análises reológicas de algumas frações obtidas na condição utilizada (concentração 30g.L-1 e 20% de sacarose), demonstraram que os géis formados apresentaram módulo de perda (G”) superior ao módulo de estocagem (G’), caracterizando o comportamento de uma solução viscosa ou gel fraco; entretanto a fração EIV V apresentou caráter sólido. Estes resultados indicam que a pitanga apresenta elevado potencial tecnológico.

Syftet med det här projektarbetet är att undersöka betydelsen en unik visuell identitet kan ha för att kommunicera effektivt till målgruppen studenter, samt att formge den visuella identiteten. För att ge kontext till syftet utformades den visuella identiteten som ett fiktivt funktionsdrycksvarumärke. Projektet utfördes med hjälp av designprocessen samt en intervjustudie med tre fokusgrupper där totalt nio intervjupersoner deltog. Det första resultatet visade på att intervjupersonerna upplever att det i dagsläget inte finns någon funktionsdryck som är inriktad mot just studenter, något vi hade en hypotes om från projektets start. Därefter togs fyra prototyper fram som den andra fokusgruppen fick dela sina åsikter kring. Resultatet av detta visade att andra fokusgruppens upplevda samhörighet med varumärket var av stor vikt. Målet med den strategiska kommunikationen var att utstråla egenskaperna samhörighet, kunskap och att behålla koncentrationen genom den visuella identiteten. Den visuella identitet som blev mest uppskattad var illustrationer av olika universitet runt om i Sverige. Detta är unikt, skapar samhörighet med målgruppen och kommunicerar på ett sätt som inget annat varumärke gör. Den slutgiltliga feedbacken från den tredjefokusgruppen kunde också styrka att den framtagna visuella identiteten är ett bra koncept att kommunicera till studenter. Resultatet visade även på att studenter lätt lägger sin lojalitet mot andra varumärken åt sidan när en annan väl utformad unik visuell identitet som strategiskt kommunicerar konnotationer går i linje med deras egna värderingar. Genom användningen av designprocessen och med hjälp av att strategiskt kommunicera det fiktiva varumärket utifrån redan etablerade varumärken, samt resultaten från de tre fokusgrupperna, har en unik visuell identitet skapats som effektivt kommunicerar till studenter. / The purpose of this project work is to investigate the importance a unique visual identity can have for communicating effectively to the target group of students, as well as to shape the visual identity. To give context to the purpose, the visual identity was designed as a fictitious functional beverage brand. The project was carried out with the help of the design process and an interview study with three focus groups in which a total of nine interviewees participated. The first result showed that the interviewees feel that at present there is no functional drink that is aimed at students, something we had a hypothesis about from the start of the project. Subsequently, four prototypes were developed that the other focus group could share their views on. The result of the second focus group showed that the perceived affiliation with the brand was of great importance. The goal of the strategic communication was to radiate the qualities of belonging, knowledgeand to maintain concentration through the visual identity. The visual identity that was most appreciated were illustrations by various universities around Sweden. This is unique, creates belonging with the target group and communicates in a way that no other brand does. The final feedback from the third focus group couldalso prove that the developed visual identity is a good concept to communicate to students. The results showed that students easily put their loyalty to other brands aside when another well-designed unique visual identity strategically communicates connotations that aligns with their own values. Through the use of the design process and with the help of strategically communicating the fictitious brand based on already established brands, as well as the results from the three focus groups, a unique visual identity has been created that effectively communicates to students.

Vår uppsats undersöker och behandlar digital marknadsföring, attityd och medvetenheten om de hälsorisker som är förenade med energi- och funktionsdrycksbranschen. Idag är konsumtionen av energi- och funktionsdryck omdiskuterad, i Sverige har flera företag aktivt valt att marknadsföra sina produkter som en funktionsdryck riktad till träning istället för den ”vanliga” energidrycken. Olika marknadsföringsstrategier används aktivt för att skapa relationer med sina konsumenter och kunder, allt vanligare blir det att företag använder sig specifikt av sociala medier. Syftet med vår undersökning är att undersöka om attityd, medvetenhet kring hälsoriskerna och graden av exponering av marknadsföringen leder till ett ökat köpbeteendet av energi- och funktionsdryck. Undersökningen utförs med hjälp av tidigare forskning, en enkätundersökning och observationer. De observationer som genomförts i undersökningen är av kvalitativ karaktär samt en enkätundersökning av kvantitativ karaktär. Studien utgår från teorin “The Theory of Planned Behaviour” framtagen av Ajzen 1991 som ligger till grund för vår egen analysmodell för att testa våra tre hypoteser. Utifrån vår studie kunde vi dra slutsatsen att H1: “En positiv attityd till energi- och funktionsdryck leder till ett ökat köpbeteende” förkastas medan H2: “Ju mindre medveten konsumenten är om hälsoriskerna förenade med konsumtion av energi- eller funktionsdryck, desto mer ökar köpbeteendet” och H3: “Ju mer digital marknadsföring konsumenten exponeras för, desto mer ökar köpbeteendet” accepteras. Trots att tidigare forskning påvisat att de tre oberoende variablerna har en påverkan på köpbeteendet så visade vår studie att en positiv attityd inte ökar köpbeteendet av energi- och funktionsdryck bland ungdomar och unga vuxna. / Our essay examines digital marketing, attitudes and awareness of the health risks associated with the energy drink- and functional beverage industry. Usage of energy drink and functional beverage is today a controversial topic, several Swedish companies have actively decided to promote their products as functional beverages intended to drink in training context instead of labeling it like a "regular" energy drink. The purpose of our study is to investigate whether attitudes, awareness of the health risks and the degree of exposure to marketing lead to an increased buying behavior of energy drinks and functional beverages. The survey is conducted with the help of previous research, a survey and observations. The observations form the basis for the survey and the study is based on the theory “The Theory of Planned Behavior” developed by Ajzen in 1991. From “The Theory of Planned Behavior” we have designed our own analysis model to test our three hypotheses. Based on our study, we could conclude that H1 is rejected while H2 and H3 are accepted. Although previous research has shown that the three independent variables have an impact on increased buying behavior, our study showed that a positive attitude does not increase the buying behavior of energy drinks and functional beverages among adolescents and young adults. This study is written in Swedish

RERBOUÇAS, Marina Cabral. Bebida prebiótica à base de amêndoa da castanha de caju: estudos com consumidores em diferentes abordagens para avaliação de fatores sensoriais e externos ao produto. 2016. 117 f. : Tese (doutorado) - Universidade Federal do Ceará, Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos, Fortaleza-CE, 2016 / Submitted by Nádja Goes (nmoraissoares@gmail.com) on 2016-07-08T13:07:50Z No. of bitstreams: 1 2016_tese_mcreboucas.pdf: 2626341 bytes, checksum: e0b191879ed659a68c541e05ea4d4613 (MD5) / Approved for entry into archive by Nádja Goes (nmoraissoares@gmail.com) on 2016-07-08T13:08:22Z (GMT) No. of bitstreams: 1 2016_tese_mcreboucas.pdf: 2626341 bytes, checksum: e0b191879ed659a68c541e05ea4d4613 (MD5) / Made available in DSpace on 2016-07-08T13:08:22Z (GMT). No. of bitstreams: 1 2016_tese_mcreboucas.pdf: 2626341 bytes, checksum: e0b191879ed659a68c541e05ea4d4613 (MD5) Previous issue date: 2016 / Prebiotic beverages made from cashew nut kernels and fruit juice are a viable alternative in the area of new functional products’ development. Thus, this research aimed to develop three prebiotic beverages made from cashew nut kernels added with fruit juice (grape, mango and pineapple), evaluating how non-sensory attributes (external to the product) and consumers’ characteristics as to behavior and personality affect their acceptance. A factorial 2² central composite rotatable design was used for the development of the formulations. Focus groups were applied to define the most important label attributes on consumer’s purchasing decision. The illustration, nutritional information and the term prebiotic associated with its functional claim, within their respective levels, were selected for the labels’ development via the 3x2x3 full factorial design and the employment of conjoint analysis and cluster analysis multi-varying techniques for results evaluation. The mango beverage was evaluated displaying three different label versions in order to check if the expectation generated by different nutritional information affected consumers’ perception as to characteristics of quality, overall impression and purchasing attitude. The beverage added with pineapple juice was compared to its soy-based commercially similar in order to evaluate if information on composition, nutritional characteristics and functional claims associated with these products affect the acceptance and perception of consumers with different behavioral characteristics and personality. The formulations optimized as to acceptance should be added with the following concentrations of sugar and juice, respectively; grape beverage (37% and 7%), pineapple (35% and 7%) and mango (40% and 8%). Among the most important label attributes in the purchasing process, the illustration was the one that mostly influenced, followed by nutritional information and the term prebiotic and its functional claim. The nutritional claims displayed on the label revealed to have a positive impact over the perception of the beverage as to the characteristics of quality, overall impression and purchasing attitude, with information such as “0% lactose, 0% cholesterol and fiber-rich” and “0% lactose, 0% cholesterol and antioxidants” found to influence more positively consumers. Information related to the beverages made from soy and cashew nut did not influence the acceptance of flavor nor on the overall impression, nonetheless, it had a positive impact over consumers’ perception as to healthiness and the nutritious value of both, being the cashew nut kernel-based beverage perceived as more nutritious and healthier than the soy-based one. Consumers’ different characteristics as to the interest in healthy eating and food neophobia did not influence the acceptance of the beverages, their perception as healthy food and nutritious value. / Bebida prebióticas à base de amêndoas de castanha de caju e suco de frutas é uma alternativa viável na área de desenvolvimento de novos produtos funcionais. Assim, este trabalho objetivou desenvolver três bebidas prebióticas à base de amêndoa da castanha de caju adicionadas de suco de frutas (uva, manga e abacaxi), avaliando de que forma atributos não sensoriais (externos ao produto) e características comportamentais e de personalidade dos consumidores afetam a sua aceitação. Utilizou-se um delineamento fatorial 22 do tipo composto central rotacionado para desenvolvimento das formulações. Grupos de foco foram empregados para definição dos atributos do rótulo mais importantes na decisão de compra do consumidor. A ilustração, as informações nutricionais e o termo prebiótico associado a sua alegação funcional, com seus respectivos níveis, foram selecionados para o desenvolvimento dos rótulos por meio de delineamento fatorial completo do tipo 3 x 2 x 3, aplicando-se as técnicas multivariadas conjoint analysis e cluster analysis para avaliação dos resultados. A bebida de manga foi avaliada associada a três versões do rótulo para verificar se a expectativa gerada por diferentes informações nutricionais afetavam a percepção dos consumidores quanto às características de qualidade, impressão global e atitude de compra. A bebida adicionada de suco de abacaxi foi comparada frente ao seu similar comercial à base de soja para avaliar se informações sobre composição, características nutricionais e alegações funcionais associadas a estes produtos afetam a aceitação e percepção dos consumidores com diferentes características comportamentais e de personalidade. As formulações otimizadas quanto à aceitação devem ser adicionadas das seguintes concentrações de suco e açúcar, respectivamente, para a bebida de uva (37% e 7%), abacaxi (35% e 7%) e manga (40% e 8%). Dentre os atributos do rótulo mais importantes no processo de compra, a ilustração foi o que mais influenciou, seguido pelas informações nutricionais e pelo termo prebiótico e sua alegação funcional. As alegações nutricionais no rótulo mostraram ter um impacto positivo na percepção da bebida quanto às características de qualidade, impressão global e atitude de compra, com os as informações “0% lactose, 0% colesterol e fonte de fibras” e “0% lactose, 0% colesterol e antioxidantes” influenciando mais positivamente os consumidores As informações relacionadas às bebidas de soja e castanha de caju não influenciaram a aceitação do sabor e impressão global, no entanto tiveram um impacto positivo na percepção dos consumidores quanto à saudabilidade e o valor nutritivo de ambas, sendo a bebida à base de amêndoa da castanha de caju percebida como mais nutritiva e mais saudável do que a bebida de soja. As diferentes características dos consumidores quanto ao interesse em alimentação saudável e a neofobia alimentar não tiveram influência sobre a aceitação das bebidas, a percepção de alimento saudável e valor nutritivo.

CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior / Prebiotic beverages made from cashew nut kernels and fruit juice are a viable alternative in the area of new functional productsâ development. Thus, this research aimed to develop three prebiotic beverages made from cashew nut kernels added with fruit juice (grape, mango and pineapple), evaluating how non-sensory attributes (external to the product) and consumersâ characteristics as to behavior and personality affect their acceptance. A factorial 2 central composite rotatable design was used for the development of the formulations. Focus groups were applied to define the most important label attributes on consumerâs purchasing decision. The illustration, nutritional information and the term prebiotic associated with its functional claim, within their respective levels, were selected for the labelsâ development via the 3x2x3 full factorial design and the employment of conjoint analysis and cluster analysis multi-varying techniques for results evaluation. The mango beverage was evaluated displaying three different label versions in order to check if the expectation generated by different nutritional information affected consumersâ perception as to characteristics of quality, overall impression and purchasing attitude. The beverage added with pineapple juice was compared to its soy-based commercially similar in order to evaluate if information on composition, nutritional characteristics and functional claims associated with these products affect the acceptance and perception of consumers with different behavioral characteristics and personality. The formulations optimized as to acceptance should be added with the following concentrations of sugar and juice, respectively; grape beverage (37% and 7%), pineapple (35% and 7%) and mango (40% and 8%). Among the most important label attributes in the purchasing process, the illustration was the one that mostly influenced, followed by nutritional information and the term prebiotic and its functional claim. The nutritional claims displayed on the label revealed to have a positive impact over the perception of the beverage as to the characteristics of quality, overall impression and purchasing attitude, with information such as â0% lactose, 0% cholesterol and fiber-richâ and â0% lactose, 0% cholesterol and antioxidantsâ found to influence more positively consumers. Information related to the beverages made from soy and cashew nut did not influence the acceptance of flavor nor on the overall impression, nonetheless, it had a positive impact over consumersâ perception as to healthiness and the nutritious value of both, being the cashew nut kernel-based beverage perceived as more nutritious and healthier than the soy-based one. Consumersâ different characteristics as to the interest in healthy eating and food neophobia did not influence the acceptance of the beverages, their perception as healthy food and nutritious value. / Bebida prebiÃticas à base de amÃndoas de castanha de caju e suco de frutas à uma alternativa viÃvel na Ãrea de desenvolvimento de novos produtos funcionais. Assim, este trabalho objetivou desenvolver trÃs bebidas prebiÃticas à base de amÃndoa da castanha de caju adicionadas de suco de frutas (uva, manga e abacaxi), avaliando de que forma atributos nÃo sensoriais (externos ao produto) e caracterÃsticas comportamentais e de personalidade dos consumidores afetam a sua aceitaÃÃo. Utilizou-se um delineamento fatorial 22 do tipo composto central rotacionado para desenvolvimento das formulaÃÃes. Grupos de foco foram empregados para definiÃÃo dos atributos do rÃtulo mais importantes na decisÃo de compra do consumidor. A ilustraÃÃo, as informaÃÃes nutricionais e o termo prebiÃtico associado a sua alegaÃÃo funcional, com seus respectivos nÃveis, foram selecionados para o desenvolvimento dos rÃtulos por meio de delineamento fatorial completo do tipo 3 x 2 x 3, aplicando-se as tÃcnicas multivariadas conjoint analysis e cluster analysis para avaliaÃÃo dos resultados. A bebida de manga foi avaliada associada a trÃs versÃes do rÃtulo para verificar se a expectativa gerada por diferentes informaÃÃes nutricionais afetavam a percepÃÃo dos consumidores quanto Ãs caracterÃsticas de qualidade, impressÃo global e atitude de compra. A bebida adicionada de suco de abacaxi foi comparada frente ao seu similar comercial à base de soja para avaliar se informaÃÃes sobre composiÃÃo, caracterÃsticas nutricionais e alegaÃÃes funcionais associadas a estes produtos afetam a aceitaÃÃo e percepÃÃo dos consumidores com diferentes caracterÃsticas comportamentais e de personalidade. As formulaÃÃes otimizadas quanto à aceitaÃÃo devem ser adicionadas das seguintes concentraÃÃes de suco e aÃÃcar, respectivamente, para a bebida de uva (37% e 7%), abacaxi (35% e 7%) e manga (40% e 8%). Dentre os atributos do rÃtulo mais importantes no processo de compra, a ilustraÃÃo foi o que mais influenciou, seguido pelas informaÃÃes nutricionais e pelo termo prebiÃtico e sua alegaÃÃo funcional. As alegaÃÃes nutricionais no rÃtulo mostraram ter um impacto positivo na percepÃÃo da bebida quanto Ãs caracterÃsticas de qualidade, impressÃo global e atitude de compra, com os as informaÃÃes â0% lactose, 0% colesterol e fonte de fibrasâ e â0% lactose, 0% colesterol e antioxidantesâ influenciando mais positivamente os consumidores As informaÃÃes relacionadas Ãs bebidas de soja e castanha de caju nÃo influenciaram a aceitaÃÃo do sabor e impressÃo global, no entanto tiveram um impacto positivo na percepÃÃo dos consumidores quanto à saudabilidade e o valor nutritivo de ambas, sendo a bebida à base de amÃndoa da castanha de caju percebida como mais nutritiva e mais saudÃvel do que a bebida de soja. As diferentes caracterÃsticas dos consumidores quanto ao interesse em alimentaÃÃo saudÃvel e a neofobia alimentar nÃo tiveram influÃncia sobre a aceitaÃÃo das bebidas, a percepÃÃo de alimento saudÃvel e valor nutritivo.