Consumers' Sensory Perception of Food Attributes: Identifying the Ideal Formulation of Gluten- and Lactose-Free Brownie Using Sensory Methodologies.

Products for consumers with special needs (celiac) and those who prefer a differentiated diet are necessary due to growing demand and a niche market to be exploited. The incorporation of other substances in the formulation of cakes requires a detailed analysis of their characteristics and sensorial attributes. However, the use of these flours may change the sensory characteristics of a product that is normally made from wheat flour.

Analysis of the perception and behavior of consumers regarding capybara meat by means of exploratory methods.

The objective of this work was to identify the perception of consumers regarding the consumption of capybara meat, as well as to generate information that will help in the development of the productive chain of the species. Free word association and application of a questionnaire containing questions were performed. We classified dimensions with categories related to the words of greatest impact mentioned.

Impact of Different Salts in Soaking Water on the Cooking Time, Texture and Physical Parameters of Cowpeas.

The characteristics of modern life has led consumers to seek convenience and speed in food preparation, but storage, which is often prolonged, can result in grain hardening, leading to higher energy consumption during preparation, grain with increased hardness is often discarded. Due to the increasing global demand for grain, the use of alternative techniques aimed at reducing grain waste is necessary. Therefore, we studied a method that meets consumer demand and results in better use of harvested grain.