Browsing by Author "Montes-Villanueva, Nilda Doris"

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Open Access
Acceptance and purchase intention of irradiated foods in Brazil: Effect of positive information
(CENTRUM Publishing, 2012) Martins, Cecilia G.; Behrens, Jorge Herman; Montes-Villanueva, Nilda Doris; Bernadette Dora Gombossy de Melo, Franco; Landgraf, Mariza
Food irradiation remains underutilized in Brazil, despite the approval and regulation of the official health authority since 1973. However, consumers risk perception, mostly due to lack of information about the technology, seem to be the main barrier to the adoption of food irradiation by the Brazilian industries, like in other countries. The aim of this study was to investigate the effect of information on the acceptance and purchase intention of minimally processed and irradiated organic watercress (Nasturtium officinale). Consumers (N=236) participating in the sensory acceptance test were divided into four experimental groups according to an experimental design which combined presence or absence of information about the food irradiation process – main characteristics, benefits to food safety and preservation, cost-benefit and environmental issues - and identification or not of the irradiated product in a sensory acceptance test. Results did not show significant effect (p>0.05) of information either on acceptability or in purchase intention of the irradiated product compared to the non irradiated counterpart, although an exploratory statistical analysis revealed underlying patterns suggesting that consumers segmentation must exist as well as favorable and unfavorable attitude to food irradiation.
Open Access
Sensory Profile and Stability of a New Ready-to-Drink Passion Fruit Juice Beverage with Different Sweetener Systems
(CENTRUM Publishing, 2012) De Marchi, Renata; Montes-Villanueva, Nilda Doris; McDaniel, Mina R.; Bolini, Helena Maria André
The aim of this work was to determine the sensory profile and stability of a new ready-to-drink passion fruit juice beverage sweetened with different sweetener systems: sucrose, aspartame, sucralose and an aspartame/acesulfame-K blend (4:1), during six months of storage. Samples of each beverage were stored at room temperature and under refrigeration, and were evaluated at 0, 60, 120 and 180 days of storage. Descriptive sensory profiles and the stability of the beverages were determined using a trained panel (n=8). The sweetener type played a very important role in the perception of color, sweet taste, sweet aftertaste and sour aftertaste. The beverages sweetened with sucrose and sucralose were the most stable with respect to those characteristics. In the beverages containing aspartame, on the other hand, the intensities of those descriptors were only preserved if stored under refrigeration. Storing the beverages under refrigeration was crucial to preserve the fresh fruit aroma and flavor characteristics in all the beverages, independently of the sweetener type, during at least 120 days of storage, period after which those characteristics started to decrease at the same time as the canned fruit aroma and flavor, overripe fruit aroma and fishy aroma and flavor increased. The results indicated that, based on the sensory profile, the best option of sweetener to be used in the ready-to-drink natural passion fruit juice beverage studied was the sucrose for the standard version and the sucralose for the light version.