Percepção dos Consumidores de Soja e Derivados na Cidade de Júlio de Castilhos (RS) - Brasil

Dotto, Dalva Maria Righi; Colpo, Rafaela Rosa; Iop, Silvia Cristina Ferreira; Cirolini, Andréia

doi:10.17765/2176-9168.2015v8n3p585-600

Cited by 3 publications

(2 citation statements)

References 4 publications

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“…Consumer's acceptance of soy-based functional foods is not well known [10]. Despite the fact that Brazil is a major global producer of soybean, studies found that the consumption of soy and derivatives by Brazilians is low, corroborating the data found in this investigation [11,12].…”

Section: Discussionsupporting

confidence: 84%

Acceptability of peanut candy with different proportions of Kinako soy flour and substitution of sucrose by sucralose

et al. 2021

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Objective The aim of this research was to produce new formulations of peanut “paçoca” candy, replacing peanut flour with Kinako flour, and check if the addition of this ingredient bears a negative impact on acceptance. Methods Eight formulations of peanut “paçoca” candy, sweetened with sucrose and sucralose, were prepared with partial and total replacement of peanut flour by Kinako flour. The assessment of the acceptance was carried out by 121 tasters, using the 9cm unstructured hedonic scale. Willingness to purchase the different samples was evaluated by a 5-point scale. In addition, a sociodemographic questionnaire was applied. The results were submitted to ANOVA and Tukey’s test. Results Most of the survey participants stated that they rarely consume soybeans and/or soy derivatives. Regarding acceptance, among the eight formulations analyzed, samples sweetened with sucrose, containing either 100% peanut flour and 50% peanut flour replaced by Kinako flour, did not differ significantly between them (p<0.05) and were the most appreciated by consumers considering the flavor and overall impression attributes. Conclusion The results showed that replacing peanut flour with Kinako flour in peanut “paçoca” candy is feasible and that more sensory studies are needed to add this flour to other foods, to provide the nutritional benefits present in soybean.

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Section: Discussionsupporting

confidence: 84%

Acceptability of peanut candy with different proportions of Kinako soy flour and substitution of sucrose by sucralose

et al. 2021

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“…This was due to favorable environmental conditions for cultivating soybeans, corn (Zea mays) and wheat (Triticum aestivum) that, when integrated together, support soil conservation practices and increase nitrogen in the soil, resulting in better soil fertility (Caldarelli, Câmara, & Sereia, 2009;Andrade et al, 2016). In Brazil, soybeans are integrated into practically every production unit, provide additional income for farmers, are processed and sold domestically or exported internationally, and generate more than a million direct and indirect jobs throughout the country (Dotto et al, 2015;Ribeiro et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Growth Promoting Microorganisms for Treatment of Soybean Seeds

Silva¹,

Goergen²,

Viau³

et al. 2018

JAS

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The use of microorganisms that promote plant growth is an important tool for increasing agricultural production; besides, there is an emerging demand for decreasing utilization of chemical fertilizers and to solidify sustainable agriculture. The objective of this study was to evaluate the efficacy of growth promoting microorganisms Bradyrhizobium elkanii and Trichoderma harzianum for treatment of soybean seeds. This experiment was conducted at the Regional Institute of Rural Development (IRDeR), in Augusto Pestana, RS, Brazil. The experimental design was randomized blocks and treatments were: control, Trichoderma harzianum, Bradyrhizobium elkanii, and co-inoculated Trichoderma harzianum + Bradyrhizobium elkanii, with four replications per treatment. The sample units were five rows 5 m in length, spaced at 0.5 m, and three central lines were used to analyze the components of soybean yield. Of these, two lines were harvested 4 m, and the incidence of soil diseases in the plants was evaluated in one of the lines. Treatments means were compared using Tukey test. There was an effect of treatments: B. elkanii and treatment with co-inoculation B. elkanii and T. harzianum showed a significant response to grain yield. The chemical treatment without microorganisms with a biological effect had a higher incidence of diseases and a lower yield of grains.

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Avaliação do perfil do consumidor em relação a soja (Glycine max) e seus derivados

Silva

Nascimento

Pereira

et al. 2020

RSD

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Introduction: Among the agricultural products, soybeans (Glycine max) possui elevated expansão, occupying a prominent position, peel high produtibilidade e for being easy to grow. As a crescent increase in Saudi foods, soy vem ganhando espaço no markets com a elaboración de novos produtos such as: farinhas de soy, sucos enriched with soy, queijos, iogurte de soy, soy leite, extract hydrossolúveis and textured proteins. Objective: To assess or profile the consumer in relation to soybeans and their derivatives. Methods: This is a quantitative study, of a descriptive nature, carried out in Caxias-MA, not 100 participants were interviewed, of both sexes, and different age groups, randomly in locality such as: supermarkets, public market, praças and faculties, through a questionnaire about soy intake and its derivatives. Discussion and Results: A textured soy protein and soy "leite" foram os more produtos conhecidos and consumed hair interviewed, two maioria respondents reported 65% no conhecer os benefits. Conclusion: The base was not small or habit and freqência e consumption of soybeans and their derivatives pela população estuda, mesmo or Brazil being two major world producers do grão. Isso is due so much to lack of information about the benefits of two products, how much lack of costume of popular consumption or as part of the usual food.

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Percepção dos Consumidores de Soja e Derivados na Cidade de Júlio de Castilhos (RS) - Brasil

Cited by 3 publications

References 4 publications

Acceptability of peanut candy with different proportions of Kinako soy flour and substitution of sucrose by sucralose

Acceptability of peanut candy with different proportions of Kinako soy flour and substitution of sucrose by sucralose

Growth Promoting Microorganisms for Treatment of Soybean Seeds

Avaliação do perfil do consumidor em relação a soja (Glycine max) e seus derivados

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