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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.
| Identifer | oai:union.ndltd.org:IBICT/oai:localhost:jspui/2299 |
| Date | 20 February 2017 |
| Creators | CANELAS, Amanda Antunes da Silva |
| Contributors | Deliza, Rosires, Rosenthal, Amauri, Deliza, Rosires, Santos, Karina M. Olbrich dos, Barbosa, Maria Ivone M. Jacintho |
| Publisher | Universidade Federal Rural do Rio de Janeiro, Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos, UFRRJ, Brasil, Instituto de Tecnologia |
| Source Sets | IBICT Brazilian ETDs |
| Language | Portuguese |
| Detected Language | English |
| Type | info:eu-repo/semantics/publishedVersion, info:eu-repo/semantics/masterThesis |
| Format | application/pdf |
| Source | reponame:Biblioteca Digital de Teses e Dissertações da UFRRJ, instname:Universidade Federal Rural do Rio de Janeiro, instacron:UFRRJ |
| Rights | info:eu-repo/semantics/openAccess |
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