Determination and comparison of the naturalness index of multigrane breads commercialized in brazilian supermarkets / Determinação e comparação do índice de naturalidade dos pães multigranadas comercializados nos supermercados brasileiros

Authors

  • Priscila Dinah Lima Oliveira Pereira de Araújo Brazilian Journals Publicações de Periódicos, São José dos Pinhais, Paraná
  • Andreza Moraes Duarte
  • Arlley Pereira de Araújo
  • Juliana Kessia Barbosa Soares
  • Wilma Maria Coelho Araújo

DOI:

https://doi.org/10.34117/bjdv6n11-583

Keywords:

preference for natural products, consumers, labeling, whole grain bread, addition of grains.

Abstract

Consumers are increasingly demanding transparency in food labeling. This seems to be particularly the case with the naturalness of food. The Food Naturalness Index is composed of four factors, namely, cultivation practices, exemption from additives, exemption from unexpected ingredients and degree of processing. The objective of this work was to determine and compare the naturalness index of multigrain breads sold in Brazilian markets. For that, 24 labels of multigrain breads were selected and evaluated according to the scoring criteria from 1 (not natural) to 5 (extremely natural) for each factor and compared to the reference values. Descriptive statistical analyzes of mean, standard deviation, as well as Pearson's correlation index (r) were performed. In general, the breads were classified as moderately natural, which alerts the food industry to a new profile of products with more natural characteristics, in order to promote acceptance of consumers concerned with health and well-being.

References

BRASIL. Alimentos à base de cereais integrais. Documento de base para discussão regulatória. Agência Nacional de Vigilância Sanitária. 60p, 2018.

ROMÁN, S.; SÁNCHEZ-SILES, L. M.; SIEGRIST, M. The importance of food naturalness for consumers: Results of a systematic review. Trends in Food Science & Technology, v. 67, p. 44-57, 2017. https://doi.org/10.1016/j.tifs.2017.06.010

SÁNCHEZ-SILES, L. M.; MICHEL, F.; ROMÁN, S.; BERNAL, M. J.; PHILIPSEN, B.; HARO, J. F.; BODENSTAB, S.; SIEGRIST, M. The Food Naturalness Index (FNI): An integrative tool to measure the degree of naturalness. Trends in Food Science & Technology, n. 91, p. 681-690, 2019. DOI: 10.1016/j.tifs.2019.07.015

SANTOS, J. L. P. Modelagem preditiva da deterioração de pães integrais multigrãos por fungos filamentosos. Dissertação de mestrado. Universidade Estadual de Campinas, 187p., 2015.

Published

2020-11-26

How to Cite

de Araújo, P. D. L. O. P., Duarte, A. M., de Araújo, A. P., Soares, J. K. B., & Araújo, W. M. C. (2020). Determination and comparison of the naturalness index of multigrane breads commercialized in brazilian supermarkets / Determinação e comparação do índice de naturalidade dos pães multigranadas comercializados nos supermercados brasileiros. Brazilian Journal of Development, 6(11), 92298–92302. https://doi.org/10.34117/bjdv6n11-583

Issue

Section

Original Papers