Effect of a health claim on consumer acceptance of exotic Brazilian fruit juices: Açaí (Euterpe oleracea Mart.), Camu-camu (Myrciaria dubia), Cajá (Spondias lutea L.) and Umbu (Spondias tuberosa Arruda)

Development of pitanga nectar with different sweeteners by sensory analysis: ideal pulp dilution, ideal sweetness, and sweetness equivalence

“…In a study on Brazilian exotic fruit juices consumption, Vidigal et al (2011) found that 40.6% of the consumers consider the healthy food or the presence of beneficial compounds as the most important factors for the consumption of food products and that 49.1% of consumers consider pleasant taste as the most important motivation for consumption. According to the Therefore, there is a great potential market for pitanga nectar.…”

Cajá-flavored drinks: a proposal for mixed flavor beverages and a study of the consumer profile

“…The high acceptance score for the beverage cajá (sample A) could be attributed to the characteristics related to appearance, indicated by 47.3% of the consumers as the most appreciated characteristic, demonstrating its potential as the basis for flavor mixtures. Vidigal et al (2011) verified that cajá (Spondia lutea L.) fruit juice reached the highest percentage of acceptance in relation to the other fruit juices.…”

“…Df the attributes cited as appreciated by juice consumers, flavor is the most valued one (Estima et al, 2011). The orange flavor is the most consumed on the world market (Varela et al, 2010), but the search for other flavors and flavor mixtures has been growing and appears as an innovation on the juice market (Vidigal et al, 2011;Silva et al, 2009Silva et al, , 2011.…”

“…The acceptance of a product depends on the socio-demographic profile of the consumers (Vidigal et al, 2011). During the development and improvement of food products, companies should make efforts to understand the consumers' wants and needs, as well as their perception of food products, in order to assure the success of the products on the marketplace (Gofman et al, 2009).…”

Tradução e validação para a língua portuguesa da escala de neofobia em relação à tecnologia de alimentos: food technology neophobia scale

“…Esta situação obrigou as indústrias de alimentos a inovar e desenvolver novos produtos e processamentos, a fi m de tornar a comercialização mais competitiva e atender às exigências dos consumidores (BARRENA & SANCHÈZ, 2012). No entanto, mesmo que um alimento seja nutritivo e traga benefi cios à saúde do consumidor, é improvável que ele seja aceito se as características sensoriais não forem agradáveis (VIDIGAL et al, 2011). Além disso, os métodos de I Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, (UFV), Av.…”