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The objective of this research was to develop a model using Partial Least Squares-Path modeling (PLS-PM) to explain the whole set of relationships between Food Choice Questionnaire (FCQ) constructs of interest in low sugar products being mediated by the construct Health. The results showed Sensory appeal as the most important construct for consumers, followed by Price and Health. PLS-PM revealed the constructs Weight control, Natural content, and Mood, when mediated by Health, as having a direct effect on the importance given by consumers to foods low in sugar.This study also confirms differences in interest in low sugar products among consumers due to gender. Linking to the PLS-PM, it can be concluded that women (all ages) give more value to foods low in sugar and are concerned about their bodies, food composition and the influence of food on their emotions. Practical applicationsSugar consumption has increased worldwide significantly over the past 50 years, which is related to the increase in numerous chronic non-communicable diseases. The World Health Organization (WHO) strongly recommends reducing the consumption of free sugars throughout life. The Brazilian government announced an agreement with the national food industry to reduce sugar in industrialized food products by 2022. It seems to be a viable and low-cost solution to quickly reduce the consumption of sugar in a population. Understanding the reasons related to food choices can be a useful tool for understanding the eating behavior of a population, helping to develop interventions and communication campaigns to promote healthier diets. In addition, the use of PLS-PM arose as an important tool to explain relationships between FCQ constructs. | INTRODUCTIONSugar is a food component that provides significant contribution to sensory characteristic which contributes to sugar-rich foods consumption, to increase energy intake, and to increase numerous chronic non-communicable diseases. The role of sugar in food choices and its importance in food selection for proper functioning of the body is well known to academic research.As mentioned by Steptoe and co-authors in 1995, the concern about food choices that have adverse effects on health was already widespread. Because food choice is a complex function of preferences for sensory characteristics combined with the influence of non-sensory factors, for example price, mood and ethical concern, culture and intro-individual factors such as physiological and psychological (Fotopoulos,

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This study investigated the effects of variations in oil contents and fatty-acid composition, density, viscosity, acid values, saponification values, specific oxidative stability, and antioxidant concentration of Acrocomia totai kernel oil during fruit maturation. Fatty acids were quantified using 1 H nuclear magnetic resonance (NMR) spectroscopy, gas chromatograph-flame-ionization detector (GC-FID), and Fourier transform Raman (FT-Raman) spectroscopy analyses. The results showed that all physicochemical characteristics and oil composition changed during the ripening stage. The CG-FID analysis showed a reduction in the unsaturated fatty-acid content (from 78.8% to 22.1%), with a proportional increase in the saturated fatty-acid contents (from 21.6% to 77.9%). The difference in the fatty-acid composition was confirmed by analysis of the 1 H NMR and FT-Raman spectra. The degree of unsaturation was calculated to determine the oxidative stability of oil. These results suggest that the fruit's maturation contributes to the specific oxidative stability. The antioxidant concentration revealed higher contents of carotenoids in the ripe fruit (0.16 mg of carotenoid per 100 g KERNEL ) when compared to the unripe fruit (0.05 mg of carotenoid per 100 g KERNEL ). In the total phenolics analysis, there was no change in concentration over ripening time. These results show that kernel oil has physicochemical properties comparable with high-quality commercial vegetable oils, suggesting that it is a promising alternative to conventional vegetable oils.