Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2018-05-11T18:57:29Z No. of bitstreams: 1 2017 - Amanda Antunes da Silva Canelas.pdf: 1228787 bytes, checksum: 9ab4b73f98268b4cca9eb7e1b20ae3d5 (MD5) / Made available in DSpace on 2018-05-11T18:57:29Z (GMT). No. of bitstreams: 1 2017 - Amanda Antunes da Silva Canelas.pdf: 1228787 bytes, checksum: 9ab4b73f98268b4cca9eb7e1b20ae3d5 (MD5) Previous issue date: 2017-02-20 / CAPES / The people who consume foods rich in energy and poor in nutrients that contribute positively to health, combined with a sedentary lifestyle can develop obesity and non-communicable diseases (NCDs) such as diabetes, hypertension, cancer, chronic respiratory diseases, stroke and heart attack. On the other hand, some consumers seek a more balanced diet, either because they are health-conscious or because they want to keep a good physical shape. The diet and light products were developed to meet the demand of individuals affected by NCDs and obesity, as well as those who look for fitness. Diet product refers to food for special purposes, and they are for both individuals who need diet with restriction of nutrients such as carbohydrates, fats, proteins, and sodium; as for those who want to control the intake aiming at controlling the weight. The light product refers to the 25% minimum reduction of some ingredient compared to the traditional counterpart. The production of this type of food increases every year in sale volume. The information on the labels of such products still generates doubts to consumers. This project investigated the perception of consumers regarding diet/light products, using a qualitative approach (Focus group sessions) as well as quantitative, from the Focus Group findings. The qualitative study investigated the level of understanding regarding such as products, the consumers perception of the risks and benefits associated with the consumption of diet and light, as well as the negative and the positive points perceived by them. Non- consumers of diet and light were also interviewed and the reasons for the non-consumption were discussed. The quantitative approach focused on calorie-reduced jams (strawberry and guava in the version diet, light, zero sugar) and the control product (traditional) as case study. For that, a questionnaire was developed and applied, in which 102 individuals of different ages, genders and social classes took part. In addition, participants evaluated the acceptance of all versions of the fruit jellies (strawberry and guava) coded with three digit numbers (blind condition), only observing the packages and observing the packaging together with tasting the product. Results suggest that the level of consumer knowledge on diet and light products is deficient. Taking into account the label influence on product evaluation, the results indicated that the information on the version of the jam (diet, light, zero or traditional) affected the consumer product acceptance and sensory characterization. The traditional and diet strawberry jam versions were more liked by consumers when evaluated in blind; however, with information (looking at the jar of the jams) no difference was found among versions. Considering the guava jams, the traditional, light and zero versions reached higher acceptance means under informed condition when compared to blind. Differences on the frequency of mention of the sensory attributes were observed among the three evaluation conditions for the two jam flavors. / As pessoas que consomem alimentos ricos em nutrientes energ?ticos e pobres naqueles que contribuem de forma positiva para a sa?de, aliado ao sedentarismo podem desenvolver obesidade e doen?as cr?nicas n?o transmiss?veis (DCNT), como diabetes, hipertens?o arterial, c?ncer, doen?as respirat?rias cr?nicas, acidente vascular cerebral e infarto. Por outro lado, certos consumidores buscam uma dieta mais equilibrada, pois est?o preocupados com a sa?de e/ou em manter a boa forma. Para atender ? demanda de indiv?duos acometidos por DCNT e obesidade, assim como aqueles que est?o em busca da boa forma foram desenvolvidos os produtos diet e light. O primeiro refere-se aos alimentos para fins especiais, sendo destinados tanto aos indiv?duos que precisam de dietas com restri??o de nutrientes, como os carboidratos, gorduras, prote?nas, s?dio; quanto ?queles que precisam controlar a ingest?o alimentar visando controle de peso. J? o produto light refere-se ? redu??o m?nima de 25% de algum ingrediente em compara??o ao produto tradicional. A produ??o destes tipos de alimentos cresce a cada ano em volume de vendas. As informa??es contidas nos r?tulos de tais produtos ainda geram d?vidas nos consumidores. Este projeto avaliou a percep??o do consumidor a respeito dos produtos diet e light, utilizando uma abordagem qualitativa (sess?es de Grupo focal) e tamb?m quantitativa, planejada a partir dos achados das sess?es de Grupo Focal. No estudo qualitativo foi investigado o grau de entendimento em rela??o a tais produtos, a percep??o dos riscos e benef?cios associados ao consumo de diet e light, bem como os pontos negativos e positivos percebidos pelos participantes, para algumas categorias destes produtos. N?o consumidores de diet e light tamb?m participaram do estudo tendo sido discutido os motivos do n?o consumo. A abordagem quantitativa enfocou geleias reduzidas em calorias (diet, light, zero a??car nos sabores morango e goiaba) e do produto controle (tradicional) como estudo de caso. Para tal, foi desenvolvido e aplicado um question?rio, no qual participaram 102 indiv?duos de distintas idades, g?neros e classes sociais. Al?m disso, os participantes avaliaram a aceita??o das geleias de frutas (morango e goiaba) nas vers?es tradicional, diet, light e zero, ?s cegas, apenas observando as embalagens dispon?veis no mercado e observando a embalagem e degustando o produto. Os resultados sugerem que o n?vel de conhecimento do consumidor sobre alimentos diet e light ? baixo. Em rela??o ? influ?ncia do r?tulo na avalia??o dos produtos, os resultados indicaram que a informa??o sobre a vers?o da geleia (diet, light, zero ou tradicional) afetou a percep??o dos produtos tanto na aceita??o como na descri??o sensorial dos mesmos. As geleias de morango nas vers?es tradicional e diet foram as mais aceitas pelos consumidores quando avaliadas ?s cegas; por?m, com informa??o (olhando os potes) n?o houve diferen?a entre as quatro vers?es. Em rela??o ?s geleias de goiaba, as vers?es tradicional, light e zero alcan?aram maiores m?dias na condi??o com informa??o quando comparada ?s cegas. Diferen?as na frequ?ncia de men??o dos atributos sensoriais foram observadas entre as tr?s condi??es de avalia??o para os dois sabores de geleia.

Flavor lexicons are used in sensory evaluation to determine the flavor profile of a food product. The objective of this study was to develop a flavor lexicon for cooked beef, which can then be used in various projects relating to beef quality such as studies investigating animal diet, marinating, ageing, or other enhancements. A descriptive panel of 10 people was used to develop a flavor lexicon of 18 attributes, including astringent, barny, bloody, brothy, browned, gamey, grassy, juicy, fatty, livery, metallic, oxidized, roast beef, and the five basic tastes (bitter, salty, sour, sweet, and umami). In contrast to other studies on beef, this lexicon was developed to include both positive and negative attributes. The lexicon was able to show that rib eye steaks from the Longissimus dorsi muscle in grass-fed animals were significantly (p<0.05) higher in barny, bitter, gamey, and grassy flavors, and lower in juicy and umami flavors. The steaks were also rated by consumers, who showed a preference for grain-fed beef over grass-fed beef. The ratings of the descriptive panel were related to the consumer panel scores to equate the lexicon terms with a positive or negative consumer degree of liking score. Those terms that were considered positive in this study due to their positive correlation with consumer liking include brothy, umami, roast beef, juicy, browned, fatty, and salty. The terms that were inversely associated with consumer liking were barny, bitter, gamey and grassy, among others. A separate descriptive panel was conducted on the Spinalis dorsi (or “cap” muscle) of the rib eye steak, with similar results. Additionally, descriptive and consumer evaluations found no difference between two types of grass diets, namely alfalfa and sainfoin. Different mixtures of beef and chicken were also evaluated to determine flavor differences between the two meats. Chicken was found to be more closely correlated to brothy, juicy, sweet, and umami, among others, while beef was found to be more closely correlated to terms such as gamey, bloody, oxidized, metallic, roast beef, and astringent. Throughout these tests, the newly developed lexicon was shown to be an effective tool for profiling fresh meat samples.

The aim of this study was to quantify the density of taste pores on the anterior region of the tongue, in adult males and 8 to 9 year old boys. Earlier studies had shown that, although 8 to 9 year olds were poorer than adults at sensing the tastant sucrose using a whole mouth procedure, localised regions of the tongue in male children were more sensitive than equivalent regions in adults. This study aims to detemine whether the age differences in sensitivity is related to a difference in taste pore density. Two areas of the tongue, for which children had previously been shown to have higher sensitivity than adults, were examined using a videomicrosocpy technique and the number and diameter of taste pores were measured. Children were found to have a greater density of taste pores, however the number of taste pores per papilla were similar in children and adults. It was found to be likely that the greater sensitivity of localised areas on the children's tongue is due to a greater taste pore density. The reduced sensitivity reported using whole mouth stimulation may be due to a reduced capacity to assimilate taste input from the whole mouth or due to different relative contributions to whole-mouth taste from the various receptive fields in the mouth. / Master of Science (Hons)

Thesis (Ph. D.)--University of Missouri-Columbia, 2003. / Typescript. Vita. Includes bibliographical references (leaves 133-140). Also available on the Internet.

Thesis (Ph. D.)--University of Missouri-Columbia, 2003. / Typescript. Vita. Includes bibliographical references (leaves 133-140). Also available on the Internet.

A study was conducted to evaluate the quality characteristics in a comparative manner of grass-fed and grain-fed beef. Thirty two commercially bred beef steers were used. These steers were assigned to one of four treatments; grain-fed, grass/grain-fed, grass-fed and irrigated. These treatments were each reflective of the ration that would be provided to the animal. Individual animal weights were recorded every 28 days throughout the portion of the study. The grain-fed animals realized the highest (P<0.05) average daily gain with the grass-fed and irrigated having the lowest. The steers were harvested when they reached the pre-determined criteria, which was 0.4 inch back fat as measured at the 12th rib via ultrasonography, for the grain-fed or 800 pounds for the grass-fed animals. All animals, once harvested, were graded based upon USDA quality grades with results mirroring those previously mentioned. Carcasses were involved in an aging study in which all left sides of the carcasses were fabricated into primal cuts, vacuumed packaged and aged for 14 days while the right sides were dry aged during the same period. Shear force data were collected to provide for a measure of tenderness. All samples were significantly (P<0.05) more tender following aging with no difference being realized between aging techniques. Percent cutout was also calculated for the two techniques to quantify what difference, if any, existed. No significant difference (P>0.05) was shown between wet and dry aging with regard to percent cutout. Sensory evaluation was also conducted based upon the attributes of juiciness, tenderness and flavor intensity. For all three attributes grain-fed beef was favored (P<0.05). The panelists detected no difference in aging technique for any of the treatments (P>0.05).Carcass soft tissue chemical composition (lipid, protein and moisture) was also evaluated for the treatments. Grain-fed beef was shown to be highest (P<0.05) for overall percent lipid and lowest for percent moisture and protein. The grass-fed carcasses were the opposite, being highest for overall moisture and protein and lowest for lipid (P<0.05).

In recent years, growing interest towards foods produced from alternative agricultural practices have been seen among consumers. This thesis is an investigation of consumer understanding and attitudes towards information regarding sustainable, organic and local foods and agricultural practices and how such information could affect consumer food product expectation and sensory acceptability. Using internet questionnaires constructed based on common definitions and popular beliefs, 172 primary grocery shoppers were surveyed regarding their perception concerning information related to these alternative agricultural practices and foods. Results obtained from statistical analyses revealed the existence of various dimensions concerning the understanding and attitudes towards these concepts. Segmentations based on their understanding and attitudes towards these concepts were also found within the sampled population. Furthermore, by utilizing the theory of assimilation and contrast, a three-part sensory study was conducted, with 49 consumers from the Niagara Peninsula, to examine the impact of information regarding production methods (organic vs. conventional) and product origins (local vs. imported) on consumer expectation and acceptability of yellow peaches. Despite of some peach samples being under-ripe, a significant positive labeling effect has been observed in hedonic rating and perceived intensity of sensory characteristics when the joint organic and local label was presented. A similar labeling effect, however, was not observed in monetary valuation of willingness to pay. / New Directions Research Program / Ontario Ministry of Agriculture, Food, and Rural Affairs

The objective of this research was to determine the acceptability and preference of peanut butter and three different flavors of soynut butter among humans. Six hundred and sixty-two volunteers (401 females, 258 males and 3 unknown) between the ages of 18 and up were randomly asked to fill out a demographic survey and taste 1 tsp. (5.33 g) of three different soynut butters (creamy, creamy with honey, and creamy with chocolate) and 1 tsp. (5.33 g) of peanut butter on saltine crackers. After taste testing the soynut butters/peanut butter, volunteers were asked to rate each product on a 9-point hedonic rating scale based on appearance, texture, and flavor; the subjects were also asked as to whether they would purchase the nut butters. Demographic information such as participants' age, gender, year in school, and ethnicity were collected, along with questions concerning their frequency of exercise, eating and smoking habits, and health status of themselves and their families.The creamy with honey and creamy soynut butters were rated highest by both genders for all variables (i.e., appearance, texture, flavor, purchase). The purchase variable determined statistical significance between females and males. The females indicated by their rating that they would be more likely to purchase the chocolate soynut butter vs. the peanut butter, while the males indicated purchasing preference of peanut butter over the chocolate soynut butter.Given that both creamy with honey and creamy soynut butters were accepted by this population based on appearance, texture, and flavor, future research in this area should focus on soy foods in humans and biochemical parameters, marketing niches, specific ethnic or age preferences, and education of the health benefits of soy. / Department of Family and Consumer Sciences

In cross-cultural studies, respondents from specific cultures may have different product preferences and scale usage. Combining data from different cultures will result in departures from the basic assumptions of analysis of variance (ANOVA) and loss of power in testing capability of finding product and culture differences. However, the result of violations on power of ANOVA is unknown by sensory researchers. The objectives of this research were by simulating consumer product evaluation data, to evaluate the robustness and testing power of ANOVA under different cross-cultural situations. The study was conducted in two parts. First, an Empirical Logit simulation model was employed for generating sensory data. This model included respondent, product, consumer segment and product by segment interaction effects. Four underlying distributions: Binomial, Beta-Binomial, Hypergeometric, and Beta-Hypergeometric were used to increase or decrease the dispersion of the responses. Alternatively, instead of using these four distributions, the same applications were achieved by a binning step. The entire simulation procedure including the Empirical Logit model and the binning step was called Discrete Empirical Logit model. In the second part of the study, the Discrete Empirical Logit model was chosen to generate specified data sets under six different cross-cultural cases. After analyzing these data sets by ANOVA reduced and full models, the empirical power of ANOVA under different cases was calculated and compared. The results showed that both Beta-Hypergeometric and Discrete Empirical Logit were flexible on simulating sensory responses, but the Discrete Empirical Logit was relatively simple to use. Comparing with the ANOVA reduced model, the full model gave better information on evaluating the case that segments differ in product preferences. This suggested segmentation was very important in cross-cultural data analysis. Under the situations that sample sizes were equal and respondents performed consistently within segment (MSE ≈ 1), ANOVA was very robust to different scale usage, losing at worst 18% in power. From the scope of this study, we recommend using the ANOVA full model in the cross-cultural research. Results from different cultures could be combined when consistency within segments was high. / Graduation date: 2003

Graduation date: 1993