Consumer attitude regarding products containing probiotics

This study sought to determine the attitude of consumers in the city of Viçosa-MG, Brazil in relation to products containing probiotics using a validated questionnaire. A total of 352 individuals responded to questionnaires which, in addition to the items of attitude, also assessed the health of consumers and acceptance and frequency of consumption of these products. Internal validation utilized the Cronbach coefficient to measure the reliability of the attitude scale. To analyze the profile of these consumers, descriptive statistics was utilized. The results indicated a low consumption of products containing probiotics by respondents. A reliable attitude scale was obtained (alpha = 0.70). In general, the attitude of respondents was positive however it was verified that there is a need to develop more explanatory labels, clearly stating the information allowed by Brazilian legislation, as well as strengthen campaigns to promote the benefits of consuming probiotic to the consumer

Development And Evaluation Of Antimicrobial And Flavored Film For Using On Pastry Dough [desenvolvimento E Avaliação De Filme Antimicrobiano Aromatizado Para Aplicação Em Massa De Pastel]

The food industry, trying to meet growing consumer demand, is developing active packaging to provide quality and safety for packed food. This research aimed to develop and evaluate the implementation of active flavored films in contact with pastry dough. The active films were evaluated for in vitro antimicrobial activity against Penicillium sp. The mechanical properties of the films, the sorbic acid migration, sensory and in vivo microbiological analyses were also tested. The active films showed better results for in vitro and in vivo microbiological analyses when compared with the film with the sorbic acid incorporated directly on the pastry dough. The incorporation of sorbic acid and flavor affected the mechanical properties of the active films compared to the control film. The flavor addition provided a larger migration of sorbic acid from the film to the pastry dough. Besides the pastry dough packed in the active films showed better sensory results.413537543(2001) Standard Test Methods for Tensile Properties of Thin Plastic Sheet, p. 9. , AMERCIAN SOCIETY FOR TESTING AND MATERIALS-ASTM, ASTM D882-00. PhiladelphiaAppendini, P., Hotchkiss, J.H., Review of antimicrobial food packaging (2002) Innovative Food Science & Emerging Technologies, 3, pp. 113-126Regulamento Técnico que Aprova o uso de Aditivos Alimentares, estabelecendo suas funções e seus Limites Máximos para a Categoria de Alimentos 6 - Cereais e Produtos de ou a Base de Cereais (1999) Diário Oficial Da União, , http://www.anvisa.gov.br/legis/resol/385_99.htm, BRASIL. Resolução n.385, de 5 de agosto de 1999, Disponível,em Acesso em: 10 janRegulamento técnico sobre os padrões microbiológicos para alimentos (2001) Diário Oficial Da União, , http://www.anvisa.gov.br/legis/resol/12_01rdc.htm, BRASIL. Resolução - RDC n.12, de 2 de janeiro de 2001, Disponível,em Acesso em: 05 janChoi, J.H., Migration of preservative from antimicrobial polymer coating into water (2001) Food Science Biotechnology, 10 (3), pp. 327-330Gouveia, L.E.R., Desenvolvimento e avaliação de filme ativo aromatizado na incorporação de sabor de ricota (2006) Revista Do Instituto De Laticínios Cândido Tostes, 61 (351), pp. 138-141Minim, V.P.R., Análise Sensorial: Estudos Com Consumidores, 1, p. 225. , Viçosa: UFV, 2006Moraes, A.R.F., Desenvolvimento e avaliação de filme ativo antimicrobiano na conservação de manteiga (2007) Ciência E Tecnologia De Alimentos, 27 (SUPPL.), pp. 33-36Padgett, T., Incorporation of food-grade antimicrobial compounds into biodegradable packaging films (1998) Journal of Food Protection, 61 (10), pp. 1330-1335Quattara, B., Diffusion of acetic and propionic acids from chitosan-based antimicrobial packaging films (2000) Journal of Food Science, 65 (5), pp. 768-773Rahman, M., Brazel, C.S., The plasticizer market: An assessment of traditional plasticizers and research trends to meet new challenges (2004) Progress in Polymer Science, 29 (12), pp. 1223-1248Silveira, M.F.A., Active film incorporated with sorbic acid on pastry dough conservation (2007) Food Control, 18, pp. 1063-1067Soares, N.F.F., Novos desenvolvimentos e aplicações em embalagens de alimentos (2009) Revista Ceres, 56, pp. 370-378Tfouni, S.A.V., Toledo, M.C.F., Determination of benzoic and sorbic acids in Brazilian food (2002) Food Control, 13 (2), pp. 117-123Vanderzant, C., Splittstoesser, D.F., (1992) Compendium of Methods for the Microbiological Examination of Foods, p. 1219. , 3.ed. Washington DC: American Public Health Associatio