Consumer behavior and perception of rice flour through sensory methods
DOI:
https://doi.org/10.55905/oelv21n10-104Keywords:
factor analysis, sensory analysis, association of wordsAbstract
The objectives were to identify the perception of Brazilian consumers regarding the consumption of rice flour, as well as to generate information that fosters valorization of the rice production chain. A qualitative research was used, totaling 447 responses, characterizing as a convenience research, was applied via Google docs online form. Steps performed were the sensory analysis of word association, presenting an image of rice flour as a stimulus and application of a closed structured questionnaire containing 18 questions, included questions about consumption and trade of rice flour and sociodemographic information. The volunteers participated by associating four words to the consumption of rice flour, accounting for 782 different words or terms. Eight dimensions were classified with categories related to the words with the greatest impact mentioned during the association. The dimension related to food was the most mentioned by the participants, followed by sensory attributes, curiosities, health, nutritional quality, gluten-free, positive feelings and negative feelings. Of the 18 factors explored by the questionnaire, four of them were identified as responsible for explaining 79.67% of the total common variance of the variables: Health, Attributes, Consumption and Marketing. These four factors are sufficient to develop production and marketing strategies in order to favor the consumption of rice flour. Thus, the methods used were consistent in showing the perception of consumers and potential buyers of rice flour and derived products. There is a strong association with celiac disease and gluten-free diets, suggesting that the consumer market is still mostly restricted to these groups.
References
Aguiar, E. V., Santos, F. G., Faggian, L., Araujo, M. B. S., Araujo, V. A., Conti, A. C., & Capriles, V. D. (2022). An integrated instrumental and sensory techniques for assessing liking, softness and emotional related of gluten-free bread based on blended rice and bean flour. Food Research International, 154, 110999. doi.org/10.1016/j.foodres.2022.110999
Alencar, N. M. M., Araújo, V. A., Faggian, L., Silveira Araújo, M. B., & Capriles, V. D. (2021). What about gluten-free products? An insight on celiac consumers’ opinions and expectations. Journal of Sensory Studies, 36, 4, e11664. doi.org/10.1111/ joss.12664
Araújo, H. M. C., & Araújo, W. M. C. (2011). “Coeliac disease. Following the diet and eating habits of participating individuals in the Federal District, Brazil”, Appetite, 57, 1, 105-109. https://doi.org/10.1016/j.appet.2011.04.007
Arendt, E. K., O'Brien, C. M., Schober, T., Gormley, T. R., & Gallagher, E. (2002). Development of glúten-free cereal products”, Farm and Food, 12, 21-27.
Assis, L. M. et al. (2009). Nutritional, technological and sensory properties of biscuits replacing wheat flour with oat flour or parboiled rice flour. Food and Nutrition, 20, 1, 15-24.
Bastida, J. A. G., Piskula, M., & Zielinski, H. (2015). “Recent advances in development of gluten-free buckwheat products”, Trends in Food Science & Technology, 44, 1, 58-65. https://doi.org/10.1016/j.tifs.2015.02.013
Batalha, M. O., Lucchese, T., & Lambert, J. L. (2005). Hábitos de consumo alimentar no Brasil: realidade e perspectivas. In: BATALHA, M. O. (Coord.). Gestão do agronegócio: textos selecionados. Edufscar: São Carlos.
Capacci, S., Leucci, A. C., & Mazzocchi, M. (2018). There is no such thing as a (glúten) free lunch: Higher food prices and the cost for coeliac consumers, Economics & Human Biology, 30, 84-91. https://doi.org/10.1016/j.ehb.2018.06.001
Detchewa, P., Thongngam, M., Jane, J. L., & Naivikul, O. (2016). “Preparation of glúten-free rice spaghetti with soy protein isolate by double-screw extrusion”, Journal of Food Science and Technology, 53, 3485–3494. https://doi.org/10.1007/s13197-016-2323-8
Falade, K. O., &Christopher, A. S. (2015). Physical functional, pasting and thermal properties of flours and starches of six Nigerian rice cutivars. Foof Hydrocolloid. 44, 478-490. https://doi.org/10.1016/j.foodhyd.2014.10.005
Ferreira, S. M. R., de Mello, A. P., de Caldas Rosa dos Anjos, M., Krüger, C. C. H., Azoubel, P. M., & de Oliveira Alves, M. A. (2016). Utilization of sorghum, rice, corn flours with potato starch for the preparation of glúten-free pasta, Food Chemistry, 191, 147–151. doi:10.1016/j.foodchem.2015.04.085
Gedrich, K. (2003). Determinants of nutritional behavior: a multitude of levers for successful intervention? Appetite, 41, 231-238. 10.1016/j.appet.2003.08.005
George, D., & Mallery, P. (2003). SPSS for Windows step by step: A simple guide and reference, Allyn & Bacon: Boston.
Giuberti, G., Rocchetti, G., Sigolo, S., Fortunati, P., Lucini, L., & Gallo, A. (2018). “Exploitation of alfalfa seed (Medicago sativa L.) flour into glúten-free ricecookies:Nutritional, antioxidant and quality characteristics”, Food Chemistry, 239, 679–687. doi:10.1016/j.foodchem.2017.07.004
Grand Research, (2016). Europe and Asia Rice Noodles Market Analysis and Segments
Forecasts to 2022. Grand View Research, Inc., p. 62. Report ID: 978-1-68038-777-3.
Guerrero, L., Claret, A., Verbeke, W., Enderli, G., zakowska-biemans, S., Vanhonacker, & F., Hersleth, M. (2010). Perception of traditional food products in six European regions using free word association. Food Quality and Preference, 21, 225–233.
Heberle, T., Avila, B. P., Nascimento, L. do, & Gularte, M. A. (2022). Consumers perception of breads made with germinated rice flour and its nutritional and technological properties. Applied Food Research, 2, 100142. https://doi.org/10.1016/j.afres.2022.100142
Kim, Y., Kee, J., Lee, S., & Yoo, S. H. (2014). Quality improvement of rice noodles restructured with rice protein isolate and transglutaminase. Food Chemistry, 145. 10.1016/j.foodchem.2013.08.078
Kim, M., Oh, I., Jeong, S., & Lee, S. (2019). Particle size effect of rice flour in a rice-zein
noodle system for gluten-free noodles slit from sheeted doughs. Journal of Cereal
Science, 86, 48–53. 10.1016/j.jcs.2019.01.006
Kotler, P. (2000). Marketing Management: The New Millennium Edition: São Paulo:
Prentice Hall.
Lee, A., Ng, D., Zivin, J., & Green, P. (2007). “Economic burden of a glúten-free diet”, Journal of Human Nutrition and Dietetics, 20, 423-430. https://doi.org/10.1111/j.1365-277X.2007.00763.x
Lorenzo-Seva, U., Timmerman, M. E., & Kiers, H. A. (2011). The hull method for selecting the number of common factors, Multivariate Behavioral Research, 46, 2. 340-364. https://doi.org/10.1080/00273171.2011.564527
Loubes, M. A., Floresa, S. K., & Tolab, M. P. (2016). Effect of formulation on rice noodle quality: selection of functional ingredients and optimization by mixture design. LWT - Food Science and Technology, 69, 280 - 286. 10.1016/j.lwt.2016.01.055
Machado, P. P., Claro, R. M., Canella, D. S., Sarti, F. M., & Levi, R. B. (2017). Price and convenience: The influence of supermarkets on consumption of ultra-processed foods and beverages in Brazil, Appetite, 116, 381-388. https://doi.org/10.1016/j.appet.2017.05.027
Mariani, M., Oliveira, V. R., Faccin, R., Rios, A. O., & Venzke, J. G. (2015). Preparation and evaluation of glúten-free biscuits from rice bran and rice and soy flour, Brazilian Journal of Food Technology, 18, 1, 70-78. https://doi.org/10.1590/1981-6723c.6514
Murakami, S., Mai, K., Koda, T., Nishio, T., & Nishioka, A. (2016). Relationship between rice flour granulometry and expansion rate of pure rice bread. Journal of Applied Glycoscience, 63, 1, 19–22. https://doi.org/10.5458/jag.jag.JAG-2015_021
Naes, T., Brockhoff, P. B., & Tomic, O. (2010). Statistics for sensory and consumer science, John Wiley and Sons Ltda.: Wiltshire, England.
Oliveira, C. A. O., Anselmi, A. A., Kolling, D. F., Finger, M. I. F., Dalla Corte, V. F., & Dill, M. D. (2014). “Rice flour and derivatives as alternatives to the rice production chain”, Brazilian Journal of Agroindustrial Products, 16, 1, 61-67. http://dx.doi.org/10.15871/1517-8595/rbpa.v16n1p61-67
Pereira, K. D. (2007). “Resistant starch, the latest generation of energy control and healthy digestion”, Food Science and Technology, 27, 88-92. http://dx.doi.org/10.1590/ S0101-20612007000500016.
Pontual, I., Amaral, G. V., Esmerino, E. A., Pimentel, T. C., Freitas, M. Q., Fukuda, R. K., Sant'ana, I. L., Silva, L. G., & Cruz, A. G. (2017). “Assessing consumer expectations about pizza: A study on celiac and non-celiac individuals using the word association technique”, Food Research International, 94, 1–5. doi:10.1016/j.foodres.2017.01.018
Possidónio, C., Prada, M., Graça, J., & Piazza, J. (2021). Consumer perceptions of conventional and alternative protein sources: a mixed-methods approach with meal and product framing, Appetite, 156, 1, 104860. https://doi.org/10.1016/j.appet.2020.104860
Rodrigues, M. A., Jupi, & V. S. (2004). Consumer behavior – Factors that influence your purchase decision. Nobel Management Magazine. 3, 59-70.
Rosa, P. P. da, Ávila, B. P., Costa, P. T., Fluck, A. C., Scheibler, R. B., Ferreira, O. G. L., & Gularte, M. A. (2019). Analysis of the perception and behavior of consumers regarding capybara meat by means of exploratory methods, Meat Science, 152, 81-87. https://doi.org/10.1016/j.meatsci.2019.02.011
Saturni, L., Ferretti, G., & Bacchetti, T. (2010). The gluten-free diet: safety and nutritional quality”, Nutrients, 2, 16–34. https://doi.org/10.3390/nu20100016
Schmitt, T. A., & Sass, D. A. (2011). Rotation criteria and hypothesis testing for exploratory factor analysis: Implications for factor pattern loadings and interfactor correlations, Educational and Psychological Measurement, 71, 1, 95-113. https://doi.org/10.1177/0013164410387348
Silva, V. M., Minim, V. P. R., Ferreira, M. A. M., Souza, P. H. de P., Moraes, L. E. da S., & Minim, L. A. (2014). Study of the perception of consumers in relation to different ice cream concepts, Food Quality and Preference, 36, 161–168. doi:10.1016/j.foodqual.2014.04.008
USDA – United States Department of Agriculture. Production, supply and distribution online – Foreign Agricultural Service. Available in: <https://apps.fas.usda.gov/psdonline/app/index.html#/app/compositeViz>. Access in: mai. 2022.
Wu T., Wang L., Li Y., Qian H., Liu L., & Tong L., et al. (2019). Effect of grinding methods on properties rice flour and gluten-free rice bread. Food Science and Technology, 108, 137–144. https://doi.org/10.1016/j.lwt.2019.03.050
Yano, H., Fukui, A., Kajuwara, K., Kobayashi, I., Yoza, K, I., & Satake, A., et al. (2017). Development of gluten-free rice bread: Pickering stabilization as a possible batter-swelling mechanism, LWT - Food Science and Technology, 79, 632 – 639. https://doi.org/10.1016/j.lwt.2016.11.086
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
