Bee pollen as a functional ingredient in bread: an exploratory study based on attitudes and expectations of Brazilian consumers

IF 1 Q3 AGRICULTURE, DAIRY & ANIMAL SCIENCE Scientia Agropecuaria Pub Date : 2024-02-05 DOI:10.17268/sci.agropecu.2024.005
Heloisa Pestana M. da Silva, Miriam Mabel Selani, Erick Saldaña, Eriksen K. Miyasaki, Priscilla Siqueira Melo, I. Patinho, Maria Aliciane Fontenele Domingues
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Abstract

This study investigated consumers' perceptions of adding bee pollen to bread. An attitude questionnaire composed of 48 statements related to "general health," "light products," "natural products," "salty products," "food as a reward," "pleasure," and "food neophobia" was answered by the participants, who indicated their level of agreement with each statement according to a 5-point Likert scale, ranging from (1) "totally disagree" to (5) "totally agree." A check-all-that-apply (CATA) questionnaire was also employed to characterize 12 visual stimuli. The creation of stimuli was carried out using a factorial design, resulting in 12 images of bread. Three clusters of consumers were identified, each associating positive attributes with stimuli containing bee pollen, regardless of the health claim, while negative attributes were associated with stimuli without added pollen. The main positive drivers of liking were "I would buy," "attractive," "pleasant color," "healthy," "light," and "natural." On the other hand, the negative drivers of liking were "unattractive," "I don't like it," "I wouldn't buy," "hard," and "unpleasant color." This study provides valuable information for developing healthier bread using natural ingredients with bioactive compounds, such as bee pollen.
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蜂花粉作为面包中的功能性配料:基于巴西消费者态度和期望的探索性研究
本研究调查了消费者对在面包中添加蜂花粉的看法。由 48 个陈述组成的态度问卷涉及 "一般健康"、"清淡产品"、"天然产品"、"咸味产品"、"将食物作为奖励"、"愉悦 "和 "食物恐新症",由参与者回答,他们根据 5 点李克特量表(从(1)"完全不同意 "到(5)"完全同意")表示对每个陈述的同意程度。此外,还采用了 "全部适用"(check-all-that-apply,CATA)问卷来描述 12 种视觉刺激。刺激物的制作采用了因子设计,共产生了 12 张面包图片。我们确定了三个消费者群组,每个群组的消费者都将积极属性与含有蜂花粉的刺激物联系在一起,无论其健康声称如何,而消极属性则与没有添加花粉的刺激物联系在一起。喜欢的主要积极驱动因素是 "我会买"、"有吸引力"、"颜色宜人"、"健康"、"清淡 "和 "天然"。另一方面,"不吸引人"、"我不喜欢"、"我不会买"、"硬 "和 "颜色难看 "则是喜欢的负面驱动因素。这项研究为利用蜂花粉等含有生物活性化合物的天然配料开发更健康的面包提供了宝贵的信息。
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来源期刊
Scientia Agropecuaria
Scientia Agropecuaria AGRICULTURE, DAIRY & ANIMAL SCIENCE-
CiteScore
3.50
自引率
0.00%
发文量
27
审稿时长
12 weeks
期刊最新文献
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