Determination of the naturalness index of gluten-free breads commercialized in brazilian supermarkets/ Determinação do índice de naturalidade dos pães sem glúten comercializados nos supermercados brasileiros

Gluten-free bread is the preference of many consumers who seek to eat healthier and suffer from physiological disorders when consuming products made with wheat, rye, barley and oats. However, there are still no studies that have evaluated the naturalness of this product. The aim of this study was to determine the naturalness index of gluten-free breads from different brands sold on Brazilian store websites. Terms such as “whole gluten-free bread” and “multigrain gluten-free bread” were used. 10 samples of different brands were selected. The brands of gluten-free breads were 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, gluten-free breads had a Natural Index of 3.00 ± 0.55, being classified as moderately natural. This result pointed to the challenges of making more natural gluten-free breads, with the use of less additives and processed ingredients in the formulations, in order to serve a more conscious and selective market in relation to its food choices

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

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

Percepção de estudantes de gastronomia sobre o uso de recursos interativos nas redes sociais como ferramentas no processo de Ensino-Aprendizagem/ Gastronomy students' perception of the use of interactive resources in social networks as tools in the teaching-Learning Process

As redes sociais derrubaram barreiras educacionais, através de novas possibilidades nos processos de ensino-aprendizagem. O objetivo deste trabalho foi avaliar a percepção dos alunos sobre o uso de recursos interativos nas redes sociais como um projeto de monitoria para a disciplina de História da Gastronomia. Para avaliar a percepção dos estudantes, um questionário contendo 11 perguntas foi aplicado por meio do Google Forms. Os dados foram expressos em média, desvio padrão e porcentagem. Vinte e um alunos participaram da pesquisa. O grau de concordância dos itens foi bastante expressivo, variando entre 4 - Concordo parcialmente e 5 - Concordo totalmente, o que mostra uma avaliação positiva dos alunos quanto ao uso de ferramentas nas redes sociais. Os alunos entrevistados aceitaram o uso de recursos interativos como ferramenta no processo de ensino-aprendizagem